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Simple, tasty salmon wraps

By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Here are the recipes for Salmon Wraps and Kale Chips that Cindy Swain shares on the new “Master Blog” segment of “La Prova del Cuoco,” which airs on national television in Italy and pits two bloggers against each other.

Salmon Wraps

From Cindy Swain’s italicanakitchen.com

These salmon wraps are light, flavorful and simple to prepare. Eat them on the go for lunch with some crispy kale chips or serve them with a side salad for a healthful dinner.

For the salmon

2 fillets of salmon (about 6 ounces each)

Extra virgin olive oil

3 tablespoons chopped fresh parsley

1/2 tablespoon of lemon zest

2 tablespoons sliced almonds

1/2 clove garlic, finely chopped

For the yogurt sauce

1 tablespoon chopped fresh dill

6 tablespoons Greek yogurt

1/2 tablespoon capers, desalinated

1/4 lemon, juiced

Salt and freshly cracked black pepper

Other ingredients

2 handfuls of fresh baby spinach

Extra virgin olive oil

2 tortillas

1/2 ripe avocado

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Put the salmon fillet on top and drizzle a little extra virgin olive oil. Put all the rest of the ingredients together in a bowl, mix and spread on top of the salmon fillet. Bake for 8 to 12 minutes.

In the meantime, put all the ingredients for the Greek yogurt sauce together in a bowl. Mix and set aside.

Toss the spinach with a little extra virgin olive oil.

Heat the tortilla in a medium-size pan for a few seconds then remove and set on two plates. Divide the spinach mixture between the two tortillas and divide the salmon and sauce. Cut avocado half into four slices, and place one on each side of each salmon. Wrap like a burrito.

Serves: 2

Kale Chips

From Cindy Swain’s italicanakitchen.com

1 3/4 cups (about 14 ounces) kale

2 tablespoons extra virgin olive oil

Unrefined sea salt, as needed

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Wash the kale well, remove the stem and break the leaves into small pieces. Use a salad spinner to completely dry the kale leaves (or pat really good with paper towels) and place in a large bowl. Add the extra virgin olive oil and a few pinches of sea salt then spread out onto a large baking sheet. It doesn’t need to be a single layer.

Bake for 10 to 15 minutes, stirring every 5 minutes. The kale chips are done when the edges are brown but not burnt.

Serves: 6