How about some colourful and easy salmon lettuce wraps with Middle-Eastern flavours? They’re light and healthy and so tasty you’ll want to make them again the next day!
If you know me you know how constantly obsessed I am with Middle-Eastern flavours, and you know the extent to which I can brag about how great their cuisine is. It’s, obviously, the reason why I end up making a ton of dishes influenced by the Middle-East. And while salmon may not be a common ingredient there, it goes splendidly with za’atar and sumac.
This recipe is great for gourmands wish to cut down on carbs. I mean, who doesn’t love a wrap? It’s so practical, easy to eat, easy to pack, but all that wheat… And if you can’t live without that tortilla or pita bread, you can always just follow the same recipe and replace the gem lettuce leaves with your carb goods.
Wrap me in a lettuce leaf and let me go to sleep
When I built the recipe I thought it would be the perfect late dinner. Since my boyfriend’s in his last couple of months of his PhD, he quite often comes home really late, and that just pushes our dinner time constantly. However, little did I know that Max was actually going to show up at 1am the night I first made these. I gave up on dinner entirely, and obviously, when he came home from work in the middle of the night, I had already packed everything away, planning on enjoying the dish the next day. Not that either of us would have wanted to eat anything at that time of night.
My boyfriend had some of the wraps for lunch, so… not only did I cook this, but I also had to wait for a whole day (24h, that is) until I finally got to taste them!
I’m going to stop bragging about them right now. I believe the pictures speak for themselves and I don’t need to tell you about how delicious they were and how excited I am to make these again!
- 750g salmon fillets
- 2 tbsp za’atar
- 2 tbsp sumac
- 4-5 slices of orange (preferably blood orange)
- 1 can of chickpeas
- 1 tbsp olive oil
- 1 garlic clove
- 1 tbsp greek yogurt
- 5-6 dates, pitted
- Juice from 1/2 orange (preferably blood orange)
- 1 tbsp tahini
- 1 tsp sumac
- a pinch of salt
- Other ingredients
- 4 gem lettuce
- ½ cup of wild rice, cooked
- 1 handful of peeled orange (preferably blood orange)
- 1 large handful of cherry tomatoes, chopped
- 1 tbsp pomegranate molasses
- ½ red onion, finely chopped
- 1 tsp sumac
- Preheat the oven at 180ºC. Place the salmon in an ovenproof dish, on parchment paper (this way it won’t stick and you won’t have to add extra oil to the salmon). Sprinkle the spices and salt, and add the orange slices on top. Cover the dish with aluminium foil and bake for 10 minutes. Remove the aluminium foil, then bake for an additional 10 minutes.
- While waiting for the salmon to be done, prepare the rest. For the hummus simply add all the ingredients to a blender and purée until you obtain a fine paste.
- Put the outer, lerge leaves of the gem lettuce on the side – they will be your wraps. Use the centre to chop finely and turn into a salad. Add the orange pieces, tomatoes, onion, pomegranate molasses and sumac and mix well.
- When everything is ready, fill your gem lettuce wraps with a bit of wild rice, salad and finally, pieces of salmon.
Love, happyholism and nom-nom,