# Chef Anna’s Lavash Salmon

Armenian recipe from Anna, with Chef Jason McKinney, about an hour and a half, serves about 2.

Brush the salmon generously with the garlic butter mixture before wrapping.

- Total time: about an hour and a half (estimated)
- Hands-on: about 30 minutes
- Serves: about 2
- Level: Medium
- Cuisine: Armenian
- Note: Includes boiling the beet ahead

## Ingredients

- 2 6 ounce king salmon filets
- 4 tablespoons unsalted butter
- 1 clove garlic
- 1/2 tablespoon sweet paprika
- 2 lavash wraps, each 8 by 10 inches
- truffle salt or flaky sea salt
- 1 garlic clove
- 2 fresh tarragon sprigs
- 2 fresh dill fronds
- 1 tablespoon sunflower oil
- 1 medium red beet, cooked, peeled, and finely diced
- 2 tablespoons sunflower oil
- 1 teaspoon red wine vinegar
- 1 garlic clove
- Salt and freshly ground black pepper
- 1 1/2 cups plain full-fat Greek yogurt

## Method

1. Cook the beet in advance by boiling or roasting it. Once cooked, peel the beet and dice it finely. Store the diced beet in the refrigerator until class time.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. In a small bowl, combine the melted butter, minced garlic, paprika, and a pinch of salt. Brush both sides of each salmon fillet with the garlic butter mixture. Season with freshly ground black pepper.
4. Lay each lavash wrap on a clean surface. Place a salmon fillet in the center of each wrap, and top with a sprig of tarragon and a dill frond. Fold the bottom of the lavash up to cover the fillet, then fold in the sides and fold down the top to form an envelope-shaped packet.
5. Place the green onions on the baking sheet alongside the salmon packets. Brush them with sunflower oil and sprinkle with a pinch of salt.
6. Roast for 12 to 15 minutes, until the lavash is golden and crispy, and the green onions are soft and bright green.
7. In a small bowl, toss the diced beets with the sunflower oil, red wine vinegar, minced garlic, salt, and pepper. Taste and adjust seasoning, adding more vinegar if needed.
8. Ensure the lavash is golden and crispy, and the green onions are fully cooked. If necessary, roast for an additional minute or two.
9. Remove the salmon packets from the oven and let them rest for a few minutes. Plate the lavash-wrapped salmon alongside the roasted green onions.
10. Serve the beet yogurt on the side for dipping or spreading.

## Tools

- Cutting board
- Knife
- Small mixing bowl
- Pastry brush
- Baking sheet with lined with parchment paper
- Tongs
- Paper towels
- Measuring cups and spoons

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/chef-annas-lavash-wrapped-salmon
By Anna, with Chef Jason McKinney. Free to cook; please link the page when you share it.