Grilled Salmon Pattie Wrap with Dill Sauce

Yield:
3 servings

Preparation Time:
15 min; Chill 2 hours; Cook Time: 6 min

Ingredients:

  1. 3 (10- inch) garden vegetable wraps
  2. 1/2 medium cucumber, peeled and thinly sliced
  4. Salmon Patties:
  5. 1 pound salmon fillet, skinned and chopped into pea-size chunks
  6. 1 Tablespoon red onion, chopped
  7. 1 egg, beaten
  8. 1 teaspoon lemon rind, grated
  9. 1 Tablespoon fresh lemon juice
  10. 1/2 teaspoon black pepper
  12. Sauce:
  13. 2 ounces cream cheese
  14. 1/4 cup heavy cream
  15. 1/4 cup dill, chopped
  16. 1/4 teaspoon pepper
  17. 1/4 teaspoon salt
  18. 1 Tablespoon olive oil
Directions:

Patties:
Preheat a medium grill or broiler. Combine salmon, red onion, egg, grated lemon rind, juice and pepper. Form into three, 7 inch- long patties. Chill at least 2 hours.

Dill Sauce:
In a microwave-safe bowl or saucepan, melt cream cheese with heavy cream. Cool a few minutes. Stir in dill, salt and pepper; set aside.

Brush patties with oil. Grill covered for 2 to 3 minutes per side, until just cooked through. Place one patty on each wrap, add equal amounts of sliced cucumber, top with sauce.

Roll and serve.



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