Salmon Spinach Wrap

By: Megan Lightsey Email
By: Megan Lightsey Email

I never have been too much of a fan of meat. My parents learned this early on in life, but never realized it was a real problem until high school. See, throughout my high school years, I played volleyball. The workouts were pretty intense and took quite a toll on my body. A few times in particular, I remember almost passing out and tasting something weird in my mouth. The trainer assured me it was just a lack of iron in my body and told me to take supplements to fix this. He also advised me to eat more protein. Specifically red meats.

Well, as stated before, I never have really liked hearty meats. I don't necessarily mind them, but given the choice, I won't choose them. So I take iron pills regularly, or at least, I try to.

But what about my protein? I think they need to make protein supplements. Maybe they do, but I have yet to hear about them. Anywho, to counter my aversion to muscle fibers that once existed inside a living breathing creature, I have taken a liking to fish. They are less of a real animal in my head, and fish seems healthy enough to me.

I especially love salmon. One of my favorite meals is a salmon, basil and spinach wrap. Not only is is fairly healthy...with the exception of the cream also gets me my fill of protein for the day and is 100% portable. I can slam a wrap into a piece of aluminum foil, stick it in my bag for later and I'm off.

Let me enlighten you on how to make this remarkable meal.


-2 C fresh spinach
-1 C fresh basil
-3 eggs, separated
-1 T fresh dill, chopped
-1/3 lb cream cheese
-zest and juice from 1/2 lemon
-2-3 T capers
-1/2 lb smoked salmon
-salt to taste
-freshly ground black pepper to taste


1. Preheat the oven to 350 degrees F.

2. Put the spinach into a pan with a little bit of water poured over the top to start simmering. Cover and bring to a boil for two minutes. Drain the spinach and rinse under cold water. Gently squeeze the spinach to remove excess water.

3. Place the spinach, egg yolks, basil, and salt and pepper into a food processor (or blender). Blend together until a smooth paste is formed.

4. Whisk the egg whites together until they hold soft peaks. Fold this mixture into the smooth basil paste.

5. Spread onto a baking tray lined with parchment paper and let cool.

6. For the filling, combine cream cheese, fresh dill, lemon zest and lemon juice.

7. Season the mixture with salt and pepper to taste.

8. Put the basil-spinach-egg mixture onto a piece of plastic wrap and spread the filling evenly over it leaving a border of about 1 cm.

9. Sprinkle with capers, dill and pepper.

10. Lay the salmon slices over the top and roll up, using the plastic wrap to help.

11. Twist the ends of the wrap to secure.

12. Refrigerate for a few hours to let the ingredients settle or leave it in the refrigerator overnight.

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