Salmon Wraps

Ingredients

• 4 tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 tsp lemon juice
• Salt
• black pepper (freshly ground)
• 600 g salmon fillet (skinless, ready to cook)
• 4 lettuce leaves
• 4 wheat tortillas
• 2 tbsp crème fraîche
• 2 tbsp medium‑sharp mustard

Instructions

1. 1.

   Heat the tomatoes in boiling water, then cool, peel, quarter, seed and slice into strips. Peel and dice the onion; sauté in a pan with 1 tbsp oil over medium heat until translucent. Remove from heat, add the tomatoes, and season with lemon juice, salt, and pepper.

2. 2.

   Rinse the salmon, pat dry, and cut into eight thin slices. Season with salt and pepper, then cook in a non‑stick pan over medium heat with 1 tbsp oil for 4–5 minutes on each side. Wash, trim, dry, and shred the lettuce into fine ribbons.

3. 3.

   Warm the tortillas in a hot skillet, place them on a plate, spread the crème fraîche mixed with mustard over each tortilla. Layer salmon, tomato strips, and lettuce on top, roll up the wraps, and serve immediately.