- Boil beets and potatoes
- Prepare wraps with avocado
- Sear salmon and vegetables
- Assemble wraps
- Mash and assemble potato salad
Beet potato salad
Beets and potatoes are an amazing combination plus who doesn't love pink potato salad!
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Ingredients:
- 2 beets peeled, roughly chopped
- 2 potatoes large, peeled, roughly chopped
- 1 tablespoon honey
- 1 tablespoon grey poupon mustard
- 1 teaspoon salt pink Himalayan
- 1/8 cup white wine vinegar
- 3 tablespoons extra virgin olive oil
Directions:
- Place potatoes and beets in a large pot, mostly covered in water and cover. Let boil until a knife can easily cut through, about 30-40 minutes. Drain the beets and potatoes from all liquid.
- While the pot is boiling, prepare a medium sized serving bowl with the honey, mustard, white wine vinegar, olive oil and salt. Whisk together with a fork and then add the beets and potatoes.
- Using a potato masher or a wooden spoon, mash until desired consistency. Mix well and serve.
Notes & Tips:
This is a great alternative to regular potato salad and goes incredibly with chopped smoked turkey and fresh herbs like parsley, dill, cilantro and mint!
Salmon wraps
Wraps are such a great way to feel like your having a sandwich without having all the carbs of bread! But wraps can often be dry and flavorless. Try this moist and flavorful recipe in minutes!
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Ingredients:
- 10 ounces salmon filet skin off
- 1/2 teaspoon salt pink Himalayan
- 1/2 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1/2 chili pepper seeds removed, chopped
- 4 sundried tomatoes chopped
- 1 portobello mushroom sliced
- 1 avocado sliced
- 1 lemon cut in half
- 2 tablespoons parsley or cilantro, chopped
- 8 whole wheat wraps large
Directions:
- Pat salmon dry and sprinkle with salt and garlic powder on top side. Prepare a non-stick large saute pan on high heat. Add the olive oil and get hot. Add the fish and sear for 5 minutes on one side.
- Turn the fish over and add the onion, pepper, sundried tomatoes, mushrooms and mix well. Cook for six minutes, stirring around the salmon.
- While the salmon is cooking, place 8 wraps on the counter, spread the avocado in the center. Remove salmon from pan and using tongs or a fork or hands if cooled off, pull apart into large pieces and place on top of avocado in center. Add vegetable mixture.
- Top with squeezed lemon and fresh herbs. Fold together the two sides of the wrap to the center and roll the bottom all the way to the end, creating a burrito. Serve warm or room temperature.
Notes & Tips:
Make extra of the tomato mushroom mixture and put it in your eggs in the morning!
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
These wraps will hold up until tomorrow! But if you want something different, Add the remaining pulled salmon and mushroom mixture to a lettuce salad with your favorite Chef Zissie dressing on the side!
Hi Zissie, I have a general question about storing and spinkling spices. Do you put the spice in container with an air-tight lid and use a small spoon or your fingers to take it out? or do you have each spice in a small container with holes in the lid (and you shake it over the food)? thank you! Lisa
Hi Lisa! Such a great question! I store all my spices in jars with lids. I put my (washed) fingers in and sprinkle on the food. I like that much better than a spoon or shaker because I have much more control and can spread the spices more evenly and avoid the problem of clumping spices in one spot or pouring out too much!