Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing

Total Time:
45 min
Prep:
15 min
Inactive:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Salmon:
  • 1 1/2 pounds salmon fillet
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • Couscous:
  • 1 1/2 cups quick cooking couscous
  • 2 cups boiling water
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • Sea salt and freshly ground black pepper
  • 1 pint cherry tomatoes, cut in 1/2
  • 1 cucumber, sliced thin
  • 4 scallions, sliced thin
  • 1/2 cup fresh watercress leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh dill
  • Dressing:
  • 3 tablespoons creme fraiche
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill
  • 1/2 cup fresh watercress leaves
  • Sea salt and freshly ground black pepper
  • Lavash bread, to serve
Directions

Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.

Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.

Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.

Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.


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