This begins a short series of recipes I developed for your Sandwich Press, which is the most underrated cooking appliance in the kitchen. I don’t need a air fryer, a soup maker, a pie maker or a bread maker. I have all of those and they are called ‘the stove’ and ‘the oven’. But, I can’t live without a sandwich press. If you have one at home or at work they can make lunches and dinners so much quicker and easier. Toast your vegetables on there. Toast your meet on there. Or, in this case, make a kick ass wrap for lunch.
I love, love, love smoked salmon. It is one of those special foods that my family had at Christmas time only. So the idea of ‘adulting’ and buying smoked salmon for my lunches feels so luxurious. Salmon is rich in all those healthy fish oils and its a great source of protein. Because smoked salmon is preserved through smoking, I would suggest keeping it as an occasional lunch, rather than an every day occurrence. Every once in a while it can feel like such a treat to have a delicious smoked salmon lunch. Your workmates will be jealous!
Toasted Smoked Salmon Wrap
- 20 g yoghurt, greek
- 1 tsp dill, fresh finely chopped
- 1 wrap, wholegrain
- 75 g salmon, smoked about 3 slices
- 1 cup spinach, baby
- ¼ cucumber, any thinly sliced
- ¼ onion, red thinly sliced
- Combine yoghurt and dill in a small bowl until thoroughly mixed through.
- Spread the wrap with the yoghurt and dill mixture.
- Place all ingredients the other ingredients on the wrap.
- Fold sides together and place on a sandwich press for 3-4 minutes or until it’s lightly golden in colour.
- 1 serve carbohydrate
- 1 serve protein
- 1½ serve vegetable