Poached salmon wrap
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
1 portion
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Nutritional information
Values shown are approximate.
| kCals | Fat (g) | Saturated fat (g) | Salt (g) | Carbohydrates (g) | Sugar (g) | Fibre |
|---|---|---|---|---|---|---|
| 532 | 28.7 | 4.4 | 0.8 | 40.8 | 1.5 | 2.2 |
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Preheat the oven to 200C/gas 6. Wrap the salmon fillet, white wine, 1 tsp lemon juice and seasoning in foil parcel and place in a roasting tray.
Step 2
Cook for 20 minutes. Leave to one side until cooled, then flake.
Step 3
Combine the mayonnaise with 1 tsp lemon juice, salt and freshly ground black pepper.
Step 4
Place the flaked salmon, lemon mayonnaise and baby spinach leaves along the centre of the flour tortilla.
Step 5
Fold and roll the wrap to secure the filling.