The Hungry Swimmer: Greek Feta Salmon Wraps

Courtesy: Hannah Moore

This recipe is extremely easy to make for dinner and is so nutrient dense! SALMON is one of my favorite proteins because it also provides incredible fatty-acid power. This fish gives you a great dose (pretty much all your daily need) of Omega-3s, which are not as prevalent in the standard American diet. We consume a lot of Omega-6 (found in seed and nut oils), but for optimal brain functioning, heart health and decreased inflammation we need a properly balanced 6:3 ratio. Salmon checks that box!  EPA and DHA are the two forms of Omega-3 that your body needs, both found in these wraps.

A note on salmon: I used sockeye salmon, because it has a deeper flavor profile with a bit more healthy fat content. You can use whatever salmon you like, however if it’s possible for you – try to choose wild caught. New research is coming out on super high levels of PCB pollutants and hormones. Choose wild caught whenever you can!

Here’s what you need:

  • A piece of salmon
  • Spices for the salmon (optional) – rosemary, apple cider vinegar, salt, red pepper flakes
  • 1 green bell pepper
  • 1/2 an onion
  • Feta cheese (or cheese of choice)
  • Hummus of choice
  • Wraps/small tortillas of choice (I used Siete – amazing)
  • Bonus: I topped mine with a homemade pesto. Pesto tastes unreal on this.

How to do it:

  • Preheat the oven to 400 degrees and season the salmon. Pop it in for 18-25 min (depending on how you like it)
  • Slice up the pepper and onion into small pieces and sautee on medium heat until the onion is translucent
  • Slather some hummus in a line down the middle of the wraps
  • Cut up the salmon and layer it with the veggies over the hummus
  • Top with feta and BOOM. (and the optional pesto)

Read Hannah Moore’s SwimSwam bio here.

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6 months ago

One of the most basic “rules” of cooking is that fish and cheese don’t mix due to cheese overpowering the more delicate flavor of the fish. Putting an especially pungent cheese like feta with salmon is pure insanity! Might as well just put some canned tuna on the wrap instead of taking the time to make a nice piece of salmon.

Reply to  Dan
6 months ago

Counterpoint 1 – the Filet ‘O Fish sandwich.

The “no fish and cheese” dogma is primarily driven by Italian cooking doctrine. In French, Greek, American, Latin American, and Cajun cuisines, among others, the rule is not so.

Reply to  Braden Keith
6 months ago

Filet O Fish the perfect piece of evidence that supports keeping cheese off of fish. You going to use Taco Bell as proof that iceberg lettuce and cheddar cheese belong on tacos?

Yes, the Italians are the biggest advocates for keeping cheese away from fish; but there are tons of chefs out there who agree. Of course in a world where people put ketchup on eggs and order well done steaks its ultimately fine for people to enjoy food however they choose; hence me putting rule in quotations.

Reply to  Dan
6 months ago

LOL… I wasn’t going to write anything, but that’s the first thing I thought when I saw salmon with feta (although I do like anchovies and/or tuna on my pizza). A nice kimchi-encrusted salmon steak though…. Yum……

Reply to  Dan
6 months ago

Gravlax (lox) & cream cheese with onions and capers. MMMMMmmmmm Now I’m just getting hungry….

Reply to  Dan
6 months ago

Cheese makes everything taste better. This man knows nothing.

Go packers
Reply to  David
6 months ago

Cheese on everything

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6 months ago

Fish tacos! Wild salmon! Pesto! What’s not to love?

About Hannah Moore

Hannah Moore

Personal Hannah Moore was born on August 22, 1996 to parents Amy and Mike Moore. Her mother attended the University of Michigan and her father swam for LaSalle University. Moore swam the 500 Yard Free, 400 yard Individual Medley and the 200 yard backstroke. She was named to the All-Big Ten …

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