Tag Archives: picnic foods

Greek Salmon Wraps for the Bride

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?

Helpful Hints:
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
Salmon Ceviche
Salmonkopita
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!

Appetizers:
Heather of Farmgirl GourmetDeviled Eggs 3 Ways
Gina of Running to the KitchenEdamame Prosciutto Crostini
Kirsten of Comfortably DomesticCarmelized Onion & Goat Cheese Puffs
Tina of My Life As A Mrs.Easy Bacon Cream Cheese Roll-Ups
Rachel of Baked By RachelSausage & Red Pepper Stuffed Mushrooms
Allison of Decadent PhilistinesRetro Cheese Cookies

Drinks:
Laurie of Simply ScratchBlueberry Lemonade Spritzers
Cassie of Bake Your DayLemon-Berry Granita with Balsamic & Basil

Entrees:
Michelle of A Recipe JunkieFresh Melon & Crispy Proscuitto Salad
Jeanne of Inside NanaBread’s HeadGreek Salmon Wraps (Hey, that’s me!)

Desserts:
Kathryn of London BakesEton Mess Shooters
Julie of Table For TwoMiniature Cherry Pies
Lauren of Lauren’s LatestSummer Strawberry Jello Pie
KimBee of Cravings Of A LunaticRed Velvet Ice Cream Cupcakes
Kat of Tenaciously YoursGood For You Bars
Mads of Le Petite PancakeCheesecake-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!

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Salad Week: Creole Potato Salad


This is Creole Potato Salad. She may look all smooth and creamy and unassuming, but don’t let her beguiling looks fool you. This salad is a spicy little wench. It’s that Creole mustard she’s sporting. It brings the heat, and that leaves her fanning herself so she doesn’t get ‘dewy’ because we all know Southern women don’t sweat – they mist. And she’s going to need a handkerchief.

Now that we’ve got the bodice-ripping intro out of the way, let’s make some potato salad! I first threw this together for a family barbecue after I fell in love with Zatarain’s Creole mustard. It has a spicy blast of heat from those coarsely ground mustard seeds and a bracing twang of vinegar for balance. It’s a party in a mustard bottle, that’s what it is. And that is what makes this recipe special. It brings tremendous flavor to a few simple ingredients.

To start, grab 6-8 medium size white potatoes (the kind with thin skin) or 10-12 red new potatoes (about golf-ball size). I usually cover them with water in a saucepan and let them simmer until fork tender, but this week I had leftover roasted potatoes from Easter so I chopped those up. Either way works, so use whichever works best for you. Once your potatoes are fully cooked, let them cool then chop them into bite-size pieces and toss them into a mixing bowl.


Next, you’ll need two ribs (stalks) of celery. Cut off the tops and bottoms, wash them thoroughly, then cut them into thin sticks and chop into small pieces. We all know celery brings no real nutritional value, but what it does bring is crunch.

Grab 4-6 green onions (also called scallions) and lop off the tops & roots, then thinly slice them and toss them into the potatoes with the celery.

That’s it for chunks – just potatoes, celery and scallions. And now, we add the first secret ingredient – the Creole mustard. Really, people. You have to find a bottle of this stuff. When you’re not making this potato salad, it totally rocks on sausages grilled over an open flame. Really and truly.


Measure out 1/4 cup of mustard and dump it into the bowl with your veg. Then measure 1/4 cup of mayonnaise and throw it in with the mustard. {And now a word from NanaBread: do not substitute Miracle Whip in this recipe. I know some of you are mayonnaise adverse, but Miracle Whip is not acceptable here. It’s far too sweet. Just trust me and grab a small jar of mayo. Please. Pretty please. I’m begging you. I’ll buy you a pony. I’m just kidding about the pony.}

Next up, secret ingredient #2 – Morton’s Nature’s Seasons Salt. I’ve mentioned this stuff on the blog before. It’s my go-to season salt of choice. My right arm. My left foot. My everything. I can’t cook without it. I wish I was kidding.

Measure 1/2 teaspoon of this magical stuff and throw it on top of your salad stuff, then throw in 1/4 teaspoon of freshly ground black pepper just for giggles.

Toss it all together until well blended then pop it into the fridge for at least one hour to give the potatoes time to soak up all the flavor of the mustard and seasonings. Before serving, taste it and tweak the seasonings, adding more season salt or pepper as needed. And now you’ve got a big beautiful bowl of creamy, crunchy, zesty Creole Potato Salad. She’s lovely, isn’t she?

If this isn’t your new favorite potato salad, I’ll be stunned. It is a crowd pleaser. A show stopper. An attention grabber. And it plays well in Austin. The kids made a batch of this for a cook-out with friends, and now it’s on their ‘must haves’ list. Whip it up for your next picnic and just wait for the ‘wows’ to roll in. As for me, I’m plating it up with pulled pork sandwiches and my favorite spicy Wickles pickles. Because that’s how I roll.

Get it? Roll. Sandwich on a roll. Okay, I’ll let you go now.

NanaBread’s Creole Potato Salad:
6-8 medium white potatoes OR 10-12 small red potatoes
6 scallions
2 ribs of celery
1/4 cup Zatarain’s Creole Mustard
1/4 cup mayonnaise (not Miracle Whip)
1/2 teaspoon Morton’s Nature’s Seasons Salt
1/4 teaspoon freshly ground black pepper

Scrub the potatoes and place them in a saucepan; cover with water and simmer until fork tender. Remove from the heat and allow them to cool completely, then drain and chop into bite-size pieces. Place the chopped potatoes in a mixing bowl. Cut the scallions and celery into small pieces and throw them in with the potatoes. Add the mustard & mayonnaise, salt & pepper. Toss to combine and refrigerate at least one hour before serving. Taste before serving and tweak the salt and pepper, if needed. Serves 6-8.

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Hey! Don’t forget to visit my Salad Week co-conspirators to see what salads they posted this week. Today is our big Salad Week Extravaganza – much like the grand finale of a fireworks display, we’re all posting a barrage of salads. There’s also a linky party over at Allison’s place so you can not only see all of our salads from the week, but you can add your own favorites, as well.

Special thanks to these Salad Week bloggers:
Allison – Decadent Philistines Save the World
Jeanne – Inside NanaBread’s Head (hey, that’s me!)
Lauren – Climbing Grier Mountain
Kat – Tenaciously Yours
Kirsten – Comfortably Domestic
Megan – Wanna Be A Country Cleaver
Madelyn – La Petite Pancake
Monica – The Grommom
Carrie – Bakeaholic Mama

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