Salmon Wrap Recipe

Prepare marinade

In a small bowl whisk together maple syrup, soy sauce, Dijon mustard, olive oil and minced garlic until combined.

Season salmon fillets on both sides with salt and freshly ground black pepper.

Place salmon in a shallow dish or zipper bag and pour half of the maple mixture over the fish. Reserve the remaining half of the glaze for basting and finishing. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Heat a nonstick skillet or grill pan over medium-high heat and add 1 tsp olive oil. When oil is hot, place salmon flesh-side down and cook 3–4 minutes without moving to get a light sear. Flip and brush with reserved glaze, then cook another 2–4 minutes depending on thickness, until salmon is just cooked through (internal temperature ~125–130°F / 51–54°C for medium). Remove from heat and let rest 2 minutes, then flake into large pieces for wrapping.

Halve the avocados, remove pits and scoop flesh into a medium bowl. Mash to a chunky consistency with a fork.

Add lime juice, finely diced red onion, chopped cilantro, minced jalapeño, salt and pepper. Stir to combine and taste; adjust salt or lime as needed. Keep covered until assembly to prevent browning.

If using jarred roasted peppers, drain briefly. Place roasted pepper, Greek yogurt, mayonnaise, lemon juice, smoked paprika, salt and black pepper in a blender or food processor.

Blend until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning. Transfer to a small bowl and refrigerate until ready to assemble. If sauce is too thick, thin with up to 1–2 tsp water or lemon juice.

Warm tortillas briefly in a dry skillet or microwave (15–20 seconds) to make them pliable.

To assemble each wrap: lay one tortilla flat. Spread about 2–3 tablespoons of guacamole down the center in a line. Place about 1 cup mixed greens on top of the guacamole, add 2–3 ounces (roughly 50–75 g) of flaked maple-glazed salmon, and 1–2 tablespoons roasted pepper sauce. Add 2–3 slices of tomato and a few thin red onion slices if using.

Fold the sides in, then roll tightly from the bottom to enclose filling. Repeat for remaining tortillas.

If desired, toast the assembled wraps seam-side down in a skillet over medium heat 1–2 minutes per side to seal and warm through. Slice each wrap in half on the bias and serve immediately with extra roasted pepper sauce for dipping.