Poached Salmon Wrap with Yogurt Dill Sauce

Ingredients

Salmon Wrap

• 1/2 lb salmon fillets

• 1 sliced fresh lemon

• Pinch sea salt

• Pinch freshly ground black pepper

• 1 Tbsp capers

• 2 Tbsp julienne Daikon radishes

• 1/2 cup peeled and diced cucumber

• 1/2 cup peeled and diced jicama

• 4 10-inch whole-wheat tortillas

Yogurt Dill Sauce

• 2 tsp fresh chopped dill

• 2 tsp canola oil mayonnaise

• 2 Tbsp low-fat sour cream

• 2 Tbsp plain nonfat yogurt

• 2 tsp fresh chopped scallions

• 1 1/2 teaspoons whole grain mustard

• 1 Tbsp white vinegar

• 1 tsp prepared horseradish

• Pinch turmeric powder

Instructions

1. Bring water to a boil in a large saucepan that will fit a steamer basket.

2. Lightly spray steamer basket with canola oil spray. Lay salmon fillet in basket, top with lemon slices and season with salt and pepper. Cook covered, until opaque, about 8 minutes. Allow salmon to cool and shred by hand.

3. In a medium bowl, toss salmon and vegetables together.

4. In a small bowl, combine ingredients for Yogurt Dill Sauce. Fold sauce into the salmon mixture. Place tortilla on a flat surface.

5. Place 1/4 of salmon and vegetable mixture on a tortilla. Roll burrito style.