grilled salmon and asparagus wrap with gruyere sauce

by Terrie Kovacevic

Egglife

Ingredients

[.feature]1-3[.feature] everything bagel egglife® wraps

[.feature]4[.feature] oz cream cheese

[.feature]2[.feature] tbsp butter

[.feature]¼[.feature] cup of sour cream

[.feature]¾[.feature] cup heavy cream

pinch of ground cayenne pepper

pinch of ground nutmeg

[.feature]4[.feature] oz shredded cheese

[.feature]2[.feature] tbsp Olive oil (divided)

[.feature]12[.feature] oz salmon cut into 3, 4-ounce pieces.

salt & pepper

[.feature]1[.feature] bunch of asparagus, cleaned and trimmed

[.feature]1[.feature] tsp garlic powder

Avocado oil or nonstick grill spray

Optional: lemon slices or wedges, and fresh dill for extra flavor and garnish

Steps

STEP 1

Add cream cheese, butter, and sour cream to a saucepan. Heat ingredients over medium heat, stirring continuously until cream cheese is melted and smooth. Slowly add heavy cream stirring until thoroughly combined. Add the spices and stir. Add the shredded cheese, and stir until completely melted and well combined.

STEP 2

Heat grill, including grill pan, for asparagus to 450°-500° Fahrenheit.

STEP 3

Drizzle 1 tbsp of olive oil over salmon, and season generously with salt & pepper. Set aside.

STEP 4

In a large bowl, add asparagus, 1 tbsp olive oil, salt, pepper, and garlic powder. Toss to coat. Rub avocado oil, or spray grill with nonstick spray.

STEP 5

Place salmon skin-side down on the grill. Place asparagus in the grill pan and cook for 6-8 minutes. Turn salmon, toss asparagus, and continue cooking for an additional 2-4 minutes or until salmon has an internal temperature of 145° Fahrenheit.

STEP 6

To make the wrap, heat everything bagel egglife wrap in a pan or microwave according to package directions.

STEP 7

Place several grilled asparagus stalks onto your wrap, spoon on cheese sauce, remove the skin from salmon, and place on top of asparagus. Optional to squeeze a little lemon juice, and chopped dill.