This tasty recipe is also great for using up left over salmon. 

Preparation time: 25 minutes

Cooking time: 20 minutes

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Serves: 2 people

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For the Cucumber Pickle


  1. To pickle the cucumber, place the cucumber slices in a bowl and sprinkle a pinch of salt, then add the vinegar and sugar. Allow to chill in the fridge for 20 minutes.
  2. To poach the salmon, bring a small pot of salted water to the boil with the lemon slices and peppercorns. Reduce the heat and add the salmon, then simmer for 10 minutes. Run the fish under the cold tap, then allow to cool and flake by hand.
  3. To prepare the wraps, spread each tortilla with a spoonful of mayonnaise. Add some rocket, then some flaked cold salmon, sliced avocado and pickled cucumber and roll up tightly. It's a wrap!


Oily fish like salmon cooks beautifully on a barbecue. Just make sure the barbecue grill itself is good and hot so the fish seals and doesn’t stick to it. Season the salmon well and rub both sides with olive oil. Place on the hot barbecue and cook for 3 to 4 minutes on each side. Alternatively, you could wrap the fillets in a tin foil parcel with a little butter, seasoning and the lemon slices, then pop it on the barbecue for 6 to 8 minutes.

  • Hazel Williams., 6 May 16

    5 stars rating
    The salmon and pickled cucumber (love them) sounds delicious - will be making that for us and grandchildren who all love salmon. Cooked Super Value salmon darnes with soya and honey last night- tasty .
    On another note, why did SuperValu stop the lovely sides - mashed potato, creamed spinach, potato gratin etc??
    I bought them all the time as very handy.

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