Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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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