Salmon Lavash Wraps with Tapenade
4

Serves 4

The Middle Eastern flatbread known as lavash makes a sturdy wrapper for these super-flavorful lunch rolls. You can replace the turkey bacon called for with avocado if you like, or simply leave it out.

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    Ingredients: 
    • 3/4 pound wild salmon filet
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon cracked black pepper
    • 2 (3 ounce) pieces soft lavash bread
    • 6 tablespoons black olive tapenade
    • 4 slices turkey bacon, cooked until crisp (optional)
    • 1 tomato, preferably heirloom, diced
    • 1/4 cup thinly sliced red onion
    • 1 cup sprouts (radish, clover, alfafa or other)
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    Method: 

    Preheat the oven to 425°F. Place salmon skin-side down on a parchment-lined baking sheet and sprinkle with cumin and pepper. Bake until just pink in the center, 10 to 12 minutes.

    Meanwhile, place lavash on a work surface and spread each piece with 3 tablespoons tapenade, leaving a 1-inch border around all edges. Sprinkle bacon, tomato, onion and sprouts evenly over tapenade. When salmon is somewhat cooled, remove and discard skin. Flake salmon with a fork and sprinkle over the vegetables. Roll lavash up firmly; cut each piece in half and serve.

    Nutritional Info: 
    Per Serving:340 calories (130 from fat), 14g total fat, 3g saturated fat, 70mg cholesterol, 765mg sodium, 19g carbohydrate (1g dietary fiber, 2g sugar), 25g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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