Grilled Salmon Salsa Wraps Recipe

Name: Grilled Salmon Salsa Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Limed Sour Cream; 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; For the Salmon Wraps; 1 cup ripe tomatoes, 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

Servings: persons

For the Limed Sour Cream
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
For the Salmon Wraps
1 cup ripe tomatoes, 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

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.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Limed Sour Cream, 1/2 cup sour cream, 2 tablespoons fresh lime juice, 1/2 teaspoon cumin seed, toasted and ground (McCormick carries toasted cumin), and more.

Yes, Grilled Salmon Salsa Wraps falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon Salsa Wraps

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