Salmon Salad Wraps

Rating: 4.25 out of 5

This was a perfect, light and fast spring dinner and would make an even better lunch. The original recipe from Rachel Ray was intended to be a salad, but I thought it tasted even better in a wrap. In the future, I would add tomatoes and reduce the amount of olive oil (I preferred the lemony seasoning more than the oil taste).

Ingredients
 
3/4 pound skinless salmon fillets
1 large cucumber—peeled, seeded and chopped
1 large red bell pepper—stemmed, seeded and chopped
4 scallions, chopped
Juice of 1/2 lemon

Directions

1. Preheat the oven to 350°. Place the salmon in a medium baking dish and bake, covered, until cooked through, about 15 minutes. Let stand until cool.

2. In a medium bowl, combine the cucumber, bell pepper, scallions and lemon with 3 tablespoons extra-virgin olive oil.

3. Add the baked salmon, flaking the meat with a fork, and mix until combined. Season with salt and pepper.