Canned salmon is often listed as a rich source of calcium from a non-dairy source. If you read the fine print you will notice that the best salmon for calcium is canned salmon with bones in. Those salmon bones are loaded with calcium and they are actually quite edible. When we eat canned salmon, we typically remove the main back bone but leave all of the small bones. They do add a slight crunch to the salmon, but not a texture that is particularly objectionable. It is worth a try in any case if you are adding calcium to your diet.
The great thing about this particular recipe is the portability. I took this sandwich on a flight once and made quite a few people on the airplane jealous.
This sandwich combines complementary flavors: salmon salad with mayonnaise, onion, and garlic as a base with arugula, black olives, and avocado. Fresh radishes add a bit of extra crunch and spice.
As for the bread itself, you need to use it when it’s fresh – within a day or two of purchase. It dries into a cracker quickly and will not roll. (We bought this particular bread at Trader Joe’s.)
Salmon Wrap Ingredients
- Homemade garlic mayo
- 1 can high quality canned salmon
- 2 finely minced garlic cloves
- 1/2 cup finely minced onion
- Salt and pepper to taste
- 2 sheets lavash bread
- Small bundle of arugula (or green of your choice), washed and dried
- Small can pitted black olives
- 2 avocados cut into thin slices
- 2 radishes, sliced thinly
Salmon Wrap Steps
- Empty the canned salmon into a mixing bowl. Remove the largest bones. Use the oil in the can for additional nutrients.
- Mix in the garlic, onion, and mayonnaise. Use enough mayonnaise to suite your tastes.
- Adjust for salt and pepper. The salmon salad should be tasty and satisfying on its own.
- Lay a sheet of lavash out on a large cutting board. Spread it liberally with your mayonnaise. The mayonnaise helps to keep the bread soft and helps to seal in the juices from the sandwich fillings so the bread will not get soggy.
- Spread out the arugula leaves on a long half of the lavash. Make this the half that is closest to you. You are going to build your sandwich on top of the arugula. These leaves also help guard the bread from too much moisture.
- Spread half of the salmon salad over the arugula leaves. The layer is thin. Use a large spoon for spreading. Spread as evenly as possible.
- Form a line of black olives along the long edge of lavash that is closest to you. This will be the dead center of your lavash roll. Line up the olives so its like one long black tunnel.
- Lay out the avocado slices on the salmon salad.
- Add the radish slices.
- Carefully roll the lavash, jelly-roll style, with the olives in the center. You want the roll as tight as possible. This is what keeps it together after the pieces are cut.
- The optimum process is to wrap the salmon sandwich in plastic wrap and pop it into the refrigerator for a couple of hours. This allows the fillings to set into place and stay put better when you slice the roll.
- Make your second salmon roll in the same manner.
If you need to slice and serve the lavash immediately, slice it carefully with a very sharp knife. Hold the roll tightly as you slice. Store the sandwiches in an airtight container. Whether they are in the refrigerator or in your lunch box, they dry out fiercely fast. If you are serving them on a platter, cover the platter completely to keep them from drying out.