Salmon and Arugula Sandwich Wrap

This is a super easy, fuss-free sandwich wrap for lunch. I like it because it is super easy to make and very healthy; I find it a great choice for a lunchbox! I like to add arugula in micro-greens form which has a peppery flavor that pairs very well with the marinated salmon. In case you are wondering what micro-greens are, they are tiny vegetables that are smaller than baby greens and are harvested later than sprouts. You can find many types of micro-greens today like, basil, broccoli, cabbage, celery, kale, etc... It is rumored that they pack higher level of nutrients than their adult versions.

SALMON AND ARUGULA SANDWICH WRAP

Makes one wrap

1 whole wheat sandwich wrap
3 slices of cured salmon (about 3 oz.)
1 tablespoon sour cream
1/2 teaspoon of powdered horseradish (wasabi)
1/2 avocado (thinly sliced)
1/2 cup of micro-greens arugula

Place wrap in a cutting board. Mix sour cream and wasabi and spread the wrap leaving a 1-inch border. Continue to add a layer of salmon, avocado and arugula. Fold two sides of wrap over filing, then roll tightly ending seam side down. Slice in half.

Salmon Rillettes on Multigrain Bread

This is a simple recipe that you can use in many different ways. You can make it ahead of time and refrigerate, it will be delicious. You can serve it as an appetizer at a party and everyone will love it with a glass of white wine. You can put it on a bagel or sandwich bread for lunch or you can add it to a spring mix or arugula salad, etc...

I recommend using always the best ingredients: the better the salmon you buy, the best rillettes you will have.

Tips: do not over mix the ingredients or you will end up with a salmon paste or dip.

SALMON RILLETTES ON MULTIGRAIN BREAD

1 lb of skinless salmon
2 cups of white wine
1 shallot (minced)
3 oz of smoked salmon
juice of 1/2 lemon
1 tablespoon of chives (minced)
1/2 cup of mayonnaise
salt and pepper

In a deep pan bring the wine and shallots to a boil. Reduce heat to low and add the salmon; simmer for 5 minutes (the center should be raw). Remove the salmon with a slotted spoon and transfer to a plate lined with paper towels to drain.  Strain wine and shallots through a fine-mesh sieve; reserve shallots, discard wine. Place poached salmon and shallots in a bowl, cover with plastic wrap and refrigerate until completely cold. In a bowl gently mix poached salmon, shallots, smoked salmon (chopped), juice of 1/2 lemon, chives, 1/2 cup of mayonnaise, salt and pepper. Put on top of multigrain bread and enjoy with an arugula or spring mix salad (pictured salad is microgreen arugula with extra virgin olive oil and cream with balsamic vinegar of Modena).

Presentation for a party

Ingredients

Poached salmon and shallots

Multigrain Bread