Tortilla Wraps with Grilled Salmon, Avocado, and Corn

Ingredients

• 300 grams salmon fillet

• 3 corn cobs (or 100 grams corn kernels)

• 2 avocados

• 2 tablespoons harissa

• 1 tablespoon ginger syrup

• Juice of 1 lemon

• Zest of 1 lemon

• ½ head romaine lettuce

• 8 small whole wheat tortilla wraps

• 50 grams crème fraîche

Instructions

1. Preheat the oven on the grill setting.

2. Remove the core from the romaine lettuce, slice the leaves lengthwise, wash, and pat dry.

3. Clean the corn cobs and cut off the kernels (or use canned or jarred corn as an alternative).

4. Remove the skins and pits from the avocados and mash them with a fork. Mix in the crème fraîche, lemon zest, and salt and pepper to taste.

5. Combine the harissa and ginger syrup and brush the salmon fillets with the mixture.

6. Grill the salmon in the oven for 5–8 minutes, let it cool slightly, and drizzle with lemon juice.

7. Meanwhile, roast the corn kernels in a frying pan with a little oil for about 5 minutes until lightly browned. Season with salt and pepper.

8. Warm the tortillas briefly in a dry pan on both sides.

9. Fill each tortilla with lettuce, avocado, corn, and flakes of grilled salmon.

Tip: You can also serve all ingredients separately on the table so everyone can assemble their own wrap.

Storage advice

Grilled salmon can be stored in the refrigerator for up to 2 days.

Nutritional information