- Cooking time:
- 30 mins
Poached salmon, tangy lemon mayonnaise and baby spinach leaves served in a flour tortilla wrap.
Cook’s notes This filling is just as delicious between two slices of bread, baguette or pitta.
|Values shown are approximate.|
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.
Cook for 20 minutes. Leave to one side until cooled, then flake.
Combine the mayonnaise with 1 tsp lemon juice, salt and freshly ground black pepper.
Place the flaked salmon, lemon mayonnaise and baby spinach leaves along the centre of the flour tortilla.
Fold and roll the wrap to secure the filling.
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