This is Megan. Isn’t she gorgeous? She’s always laughing or smiling. I love that about her. And this month, she has plenty to smile about. Our homegirl and fellow blogger Megan of Wanna Be A Country Cleaver is getting married.
I confess, I ‘something borrowed’ this photo from Megan’s blog. It was taken during a bridal shower thrown by her best friend, Beka. If you click on the photo, it will take you to Megan’s post about her shower. It’s a lovely photo of a lovely bride-to-be.
And she’s not just marrying any old guy. She’s gettin’ hitched to a sweet hunk-o-burning-love named Ben. They make such a cute couple and we’re so happy for them. I know you’re dying to see them together. To view Megan’s blog post with engagement photos, click HERE. To celebrate their big day, Megan’s blogging friends are throwing her a virtual bridal shower and I am thrilled particpate.
While considering what to make, I pondered what Megan might like. She’s so laid back and fun, I know she’d enjoy anything and everything. But the one thing that kept coming to mind was salmon. Girlfriend has a serious salmon addiction. It’s why she was chosen to be a part of a small but very prestigious group of food bloggers selected to serve as ambassadors for Copper River Salmon. I still remember the day she posted a story about opening day of the Copper River salmon season. Y’all, they flew that salmon into Seattle on a jet. And there was a red carpet! Folks in Seattle take salmon season very seriously.
What to make, then? Well, something salmon. Obviously. And since we needed another entree, I decided to create a Greek Salmon Wrap in Megan’s honor.
A sandwich so pretty it should have a bow on it.
I think she’ll be happy with my choice. Here’s how it all came together.
Greek Salmon Wraps – simple ingredients, tremendous flavor
For two large wraps you’ll need:
Salmon, 6-8 ozs. – in this case, applewood-smoked Alaskan sockeye salmon
Greek yogurt dressing (see below)
Naan, pita or the flatbread of your choice, 2 pieces
Kalamata olives (pitted), fresh baby dill & capers
Lettuce, tomatoes, cucumber & purple onion, very thinly sliced
Kosher salt & course-ground black pepper, a pinch of each
For the Greek Yogurt Dressing:
1/2 cup thick Greek yogurt or kefir, plain
zest & juice of one small lemon
1 teaspoon of Greek Seasoning (like Cavender’s or Konriko)
To make, measure all ingredients into a small bowl and whisk to combine. You can make this in advance for the best flavor; I mixed mine up the night before.
To start, lay one piece of flatbread on a sheet of parchment or waxed paper (which will make these a lot easier to roll later).
Start with a good schmear of the yogurt dressing.
Next, add a layer of smoked salmon. Don’t be stingy.
Add a sprinkling of shaved purple onion.
And then a smattering of olives, capers & baby dill; so gorgeous!
Then be a neat freak & perfectly line up your cucumber slices.
Follow that with a layer of tomatoes and a light dusting of salt & pepper.
Top with a layer of spring greens & a little more yogurt dressing.
Now here’s where the parchment comes in handy. Starting at one end, use the paper to help roll the sandwich into a tight wrap, tucking each side in as you go – just like wrapping a burrito. Once wrapped, use a piece of baker’s twine to tie it up. I tied a bow on each end so I could slice the wrap in half. This will make 4 small sandwiches or 2 large ones – your choice.
Wrapped tight & ready to eat. What do you think, Megan?
1. Thin, soft flatbread works best because it rolls up easier.
2. A mandolin, if you have one, makes perfectly thin slices; I use an OXO.
3. Any salmon you love will work, including leftover baked or grilled salmon.
4. Don’t like salmon? Substitute grilled chicken, steak or even hummus.
5. These are portable & perfect for picnics; keep chilled until ready to eat.
6. Speaking of picnics, grab a crisp white wine for your pic-a-nic basket.
As I mentioned before, our Megan has a salmon fetish. But you don’t have to take my word for it. Click on any of the links below to check out her gorgeous collection of salmon recipes. Be forewarned – your mouth WILL water.
Copper River Salmon Burgers & Healthified Coleslaw
Grilled Salmon with Beurre Blanc
Oven Fried Salmon Wontons
“Whole Lotta Herbs” Glazed Salmon
And now, here are the links to our virtual bridal shower bloggers. Please drop by and see what they’re making!
Heather of Farmgirl Gourmet – Deviled Eggs 3 Ways
Gina of Running to the Kitchen – Edamame Prosciutto Crostini
Kirsten of Comfortably Domestic – Carmelized Onion & Goat Cheese Puffs
Tina of My Life As A Mrs. – Easy Bacon Cream Cheese Roll-Ups
Rachel of Baked By Rachel – Sausage & Red Pepper Stuffed Mushrooms
Allison of Decadent Philistines – Retro Cheese Cookies
Laurie of Simply Scratch – Blueberry Lemonade Spritzers
Cassie of Bake Your Day – Lemon-Berry Granita with Balsamic & Basil
Michelle of A Recipe Junkie – Fresh Melon & Crispy Proscuitto Salad
Jeanne of Inside NanaBread’s Head – Greek Salmon Wraps (Hey, that’s me!)
Kathryn of London Bakes – Eton Mess Shooters
Julie of Table For Two – Miniature Cherry Pies
Lauren of Lauren’s Latest – Summer Strawberry Jello Pie
KimBee of Cravings Of A Lunatic – Red Velvet Ice Cream Cupcakes
Kat of Tenaciously Yours – Good For You Bars
Mads of Le Petite Pancake – Cheesecake-Stuffed Strawberries
Congratulations, Megan and Ben! We’re beyond excited for you. And as The Complete Package and I celebrate our 30th anniversary this September, we remind you to always laugh together, never go to bed angry, try not to say anything you can’t take back, and always, always think of yourselves as a team because together you really can conquer anything. We wish you much love on your special day and many, many years of joy. We love you, Megan!