“I love salmon and anything toasted! Having grown up with toasted sandwiches as a top favourite in our home, it inspired me to create this grown up version for meal time. Not only does it taste great but it’s also healthy. Perfect for lunch or dinner and bound to be a crowd favourite when you have friends or family over too!”
400g fresh NZ salmon
4 tortilla wraps
4 tbsp. basil pesto
1 onion, finely diced
½ cucumber, diced
1 large tomato, diced
1 cup grated cheese
Sea salt & pepper
Olive oil for cooking
1 bag Mesclun salad leaves
80ml Garlic mayonnaise
1 punnet Cherry tomatoes, cut in half
2 fresh limes
1. Preheat oven to 180°C. Place salmon on a non-stick paper, or greased tinfoil lined oven tray. Drizzle the salmon with olive oil, season with salt and pepper, then bake in the oven for 10 minutes, or until just cooked through, but slightly pink. Remove from the oven, and set aside to cool slightly.
2. Lay out the tortilla wraps on a clean work surface. Spread 1 tbsp. of basil pesto over one half of each tortilla wrap, along with the diced onion, cucumber and tomato.
3. Gently flake the cooked salmon into pieces, then divide between the tortillas. Sprinkle over the grated cheese, then season with a little more salt and pepper.
4. Fold the tortillas in half to form a half-moon shape, then gently panfry in olive oil for approximately 5 minutes on each side, or until golden, crisp and heated through.
5. Meanwhile – while the tortillas are cooking, prepare a simple salad by tossing together mesclun salad leaves with the chopped cherry tomatoes. Divide the salad between four serving plates, then drizzle with garlic mayonnaise.
6. Remove each tortilla from the pan, then cut each into 4 triangles. Place on the plate next to the salad. Garnish with a fresh wedge of lime and enjoy.