Salmon Wrap (gluten Free) Recipe

Prepare the marinade

In a small bowl whisk together maple syrup, soy sauce/tamari, lemon juice, olive oil and minced garlic until combined.

Pat salmon fillets dry with paper towels and season both sides lightly with salt and black pepper.

Place salmon in a shallow dish or zip-top bag and pour half of the maple mixture over the fillets. Reserve the other half for glazing while cooking. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Preheat a nonstick skillet or grill pan over medium-high heat and add 1 tsp olive oil. When shimmering, place salmon fillets in the pan and sear 3–4 minutes on the first side without moving, until golden.

Flip the fillets and reduce heat to medium. Brush with reserved maple glaze and cook an additional 3–5 minutes until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or cook longer to desired doneness. Remove from pan and let rest 2–3 minutes. Flake into large pieces for filling the wraps.

Combine drained roasted red peppers, Greek yogurt, olive oil, smoked paprika, vinegar, salt and pepper in a blender or food processor.

Blend until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning (add a pinch more salt or a squeeze of lemon/lime if desired). Transfer to a bowl and refrigerate until assembly.

Halve the avocados, remove pits and scoop flesh into a bowl. Mash gently with a fork, leaving some texture.

Stir in lime juice, minced red onion, chopped cilantro, salt and optional jalapeño. Taste and adjust lime or salt. Keep covered until assembly to prevent browning.

Warm the gluten-free tortillas briefly in a dry skillet over medium heat 20–30 seconds per side or microwave covered with a damp towel for 10–15 seconds to make them pliable.

Lay a warmed tortilla flat. Spread about 1–2 tablespoons of roasted red pepper sauce down the center of the tortilla.

Spoon 2–3 tablespoons of guacamole over the sauce in a line.

Place roughly 1 cup of mixed greens on top of the sauces, then add a portion of flaked maple-glazed salmon (about one fillet per wrap divided into pieces).

Optionally drizzle any remaining maple glaze lightly over the salmon for extra shine and flavor. Squeeze a lemon wedge over the filling if desired.

Fold the bottom edge up over the filling, fold the sides in, then roll tightly to form the wrap. If desired, wrap in parchment and slice in half on the diagonal.

Serve immediately while salmon is warm, with extra roasted red pepper sauce and lemon wedges on the side.