Cooking is my passion. Every time I get to stand in the kitchen, I’m full of utter joy. All else is forgotten and, if even for a short time, I escape all the other things happening in my life.
Ever since I can remember, I have accompanied my mom in the kitchen. Starting out as her sous chef, I gradually promoted myself to executive chef – and we still banter about which one of us has the better qualifications. Of course, I can’t put her down too long; she DID teach me everything I know.
At my house, we’re big chicken eaters. With six people in my family, it’s hard to satisfy everyone’s palate. However, in recent years, the picky eater (there’s one in every family) has branched out, allowing us to cook a variety of other cuisines. Of all things, she adopted a love for seafood – more specifically salmon.
I have always looked at salmon as just fish. I’m never in the mood for it, we have the same recipe every time – it’s just bland. But this summer, living in Connecticut, I discovered a newfound love for fresh Atlantic Salmon. It was like eating the fish right off the dock.
After being at school for five weeks, I miss digging my fork into the flaky fish and having a burst of flavor fill my mouth. In concurrence with its absence, I settled on making a Smoked Salmon Wrap with Avocado – something that would be fast and easy with little cooking in a week full of stress and midterms. No oven, stove or microwave required!
Ingredients:
Cream Cheese Spread:
8 oz. plain cream cheese
1 bunch green onions
1 Lemon
Paprika (about 1 tsp)
Dill (about 1 tsp)
Pepper (to taste)
Tortilla Wraps
1 Package Smoked Salmon
1 Avocado
Directions:
To make the cream cheese spread, combine cream cheese, sliced green onion bunch, juice of ½ a lemon, paprika, dill, and pepper in a medium-sized mixing bowl. Using a spoon or beaters, combine the ingredients until the mixture is consistent. If more dill or paprika is needed, add small increments until the spread has reached desired taste.
Laying one tortilla wrap on a flat surface, spread a spoonful of the cream cheese spread evenly.
Add slices of smoked salmon and avocado, dispersing them evenly across the wrap until desired amount is reached. Top it off by adding juice from the remaining ½ lemon.
Lifting up one side of the tortilla, roll it into the remaining tortilla until a wrap is formed.
Garnish with dill and lemon juice if desired.
The wrap can be eaten whole, cut in half, or cut in slices to share!