Salmon-filled Cornmeal Crepe

Cornmeal crepes:
1 cup milk
1/4 cup plain yogurt
1 egg
1/2 cup flour
1/4 cup coarse cornmeal
Dash salt
Dash Herbes de Provence
1 Tbsp canola oil

Filling:
1 1/2 lb salmon fillet, skinned, and cut into 4 portions
About 6 cups fresh baby spinach
2 leek, cleaned and diced
1 lemon, quartered
1 cup pickled cabbage, or Italian pickled cauliflower, or chopped cabbage

cucumber avocado crema

Prepare the crepes by whisking together all the crepe ingredients, and allowing to sit 5 minutes.  Heat the largest non-stick skillet you have, and spray with oil.  Pour in a quarter of the crepe mixture from the center, rotating the pan carefully to form a thin, even layer of crepe in the pan.  Allow to dry and brown - check the bottom after the top dries, to see if it is nicely browned.  When it is browned, flip and cook about another minute.  Flip to a plate and keep warm in a 200F oven as you cook the three other crepes in the same manner.

Meanwhile sauté the leek in a tablespoon each of butter and olive oil.  Let the leek soften and just brown slightly. Heat a large non-stick skillet and spray with canola oil.  Lightly salt and pepper both sides of the salmon.  Gently cook the salmon until just browned on one side, about 3-4 minutes.  Carefully flip the salmon and cook another 3-4 minutes, or until just cooked through, and no longer.

Assemble the dish by laying a quarter of the spinach leaves evenly on the top half of each of the corn crepes.  Top with a salmon fillet, so that it just pokes out of the top of the crepe.  Divide the leek and the pickled cabbage on top of the salmon fillets.  Fold the bottom half of each crepe over the salmon and fold each side over.  Flip the crepes onto a serving plate.  Top each wrap with a bit of avocado crema and serve with lemon or lime wedges. 

Serves 4.