Salmon and Snow Pea Roti Wraps


Fish tacos just got an upgrade! Strips of salmon filet cook up quickly in a large skillet, then are tossed in a bright pan sauce made with mustard, lemon juice, and pomegranate molasses. Cucumber, avocado, and briefly steamed snow peas join the fish in phulka roti wraps for a light and satisfying spring dinner. Serve with Sauvignon Blanc and enjoy!! ;o)

What you will need

1 1/2 pounds skinned salmon filet, patted dry and cut crosswise into 1/2-inch slices

1 medium cucumber

1 tablespoon finely chopped parsley leaves

1 teaspoon white wine vinegar

2 small avocados

Juice of two small lemons

A big handful snow peas (25 to 30), trimmed

1 tablespoon grapeseed oil

1 teaspoon Dijon mustard

1 1/2 teaspoons pomegranate molasses

Salt and pepper to taste

8 to 12 phulka roti (Sprouted multigrain or whole wheat tortillas work well, too.)


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