Grilled Salmon Salsa Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A heart-healthy recipe. Ingredients:
1/2 cup sour cream |
2 tablespoons fresh lime juice |
1/2 teaspoon cumin seed, toasted and ground (mccormick carries toasted cumin) |
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned) |
salt and pepper |
1 cup ripe tomato, cored and diced |
1 cup red onion, peeled and diced |
3/4 cup red bell pepper, seeded and diced |
3/4 cup green bell pepper, seeded and diced |
2 tablespoons cilantro, chopped |
2 tablespoons fresh lime juice |
1/2 lb boneless salmon fillet |
1 tablespoon canola oil or 1 tablespoon vegetable oil |
salt & freshly ground black pepper |
4 (6 inch) flour tortillas |
Directions:
1. For the limed sour cream: Combine all ingredients in a small mixing bowl and stir thoroughly. (The limed sour cream will keep in the refrigerator for about a week in an airtight container.).
2. For the salmon wraps: Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
3. Lightly coat salmon with oil and season generously with salt and pepper.
4. Grill fish, skin side up over hot fire until well-seared on bottom, about 2-3 minutes. Turn and grill just until fish is warmed through, but dark pink and creamy inside, 2-3 minutes longer. Remove skin and cool slightly (it will peel off easily).
5. Working over the bowl of salsa, use your fingers to break fish into chunks. Combine with salsa and gently fold inches Adjust seasoning with salt, pepper and lime juice.
6. Grill each tortilla, flipping until warm and ever-so-slightly browned.
7. Spoon 1/4 cup salmon salsa and 1 tablespoon Limed Sour Cream down the center of 1 tortilla. Fold one end in, and roll up tightly. Cut in half and serve immediately.
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