Leftover Salmon? Make These Delicious Salmon Avocado Wraps With Saffron Yogurt Sauce

Leftover salmon is not something I have in my fridge very often because I usually eat it all, like devour it. But that’s about to change. I happened to have all of the ingredients in my kitchen to make these wraps a few days ago and moving forward, every time I buy salmon I’ll be sure to add an extra 1/2 lb just so I have leftovers to make this dish again. That good.

To be honest, I’ve never been a fan of reheated salmon, which is why these wraps are perfect. The salmon is kept chilled (which keeps the flavor and meatiness in tact) and makes the prep work that much easier. 

So let’s talk about the flavor because that’s why we’re here right?! Ok ok picture this…creamy avocado, crunchy cucumber, spicy jalapeño and onions, cool cilantro and watercress all brought together with an aromatic saffron yogurt sauce. With chilled roasted salmon. On top of a tortilla. You’re doing the food dance aren’t you? YES it’s so good!

Btw this dish takes, wait for it, 10 minutes to make. That’s equivalent to listening to Ms. Lauryn Hill’s Doo Wop twice. Because why wouldn’t you? Yeah you’re welcome ; )

Ingredients

Leftover Salmon Filet, chilled

Avocado

Tortillas (I use Siete Foods Chickpea Tortillas)

Cucumber, shaved thin lengthwise (I used a cheese slicer to cut the cucumber thin)

Green Onion, sliced in half lengthwise 

Jalapeño, sliced thin

Cilantro

Watercress

Feta

For the Saffron Yogurt Sauce

2 tbsp Greek Yogurt

Pinch Saffron threads

1 tsp Ghee

Squeeze fresh lemon juice

Any saffron spice blend for fish (I use Santa Maria brand - or you can use a mixture of spices like dried dill, onion, garlic, saffron, red chili pepper, cayenne)

Sea Salt & Black Pepper

Instructions

1. Saffron needs moisture to release it’s flavor so let’s start with the saffron sauce. Heat ghee in a small pan and add the saffron threads and cook on low heat for 5 minutes. Poor in a small container and set aside to cool. 

2. Slice the vegetables and set aside. 

3. For the saffron sauce, mix all ingredients together and season to taste. 

4. Heat up the tortillas for 1 minute. 

5. To plate, start with a generous slather of saffron sauce on each tortilla. 

6. Top with sliced cucumber, green onion, jalapeño, cilantro and watercress. Place salmon on top and a squeeze of lemon. Sprinkle some feta and season with fresh black pepper.

7. Serve with a side of saffron sauce. Enjoy!