Grilled Salmon Radicchio Wraps Recipes

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GRILLED SALMON WRAPS



Grilled Salmon Wraps image

We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. -Jennifer Krey, Clarence, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound salmon fillet (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa verde
4 whole wheat tortillas (8 inches), warmed
1 cup chopped fresh spinach
1 medium tomato, seeded and chopped
1/2 cup shredded Monterey Jack cheese
1/2 medium ripe avocado, peeled and thinly sliced

Steps:

  • Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes., Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 380 calories, Fat 18g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 745mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED SALMON SALSA WRAPS



Grilled Salmon Salsa Wraps image

Make and share this Grilled Salmon Salsa Wraps recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 31m

Yield 4 serving(s)

Number Of Ingredients 15

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 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

Steps:

  • 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.).
  • For the salmon wraps: Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
  • Lightly coat salmon with oil and season generously with salt and pepper.
  • 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).
  • 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.
  • Grill each tortilla, flipping until warm and ever-so-slightly browned.
  • 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.

Nutrition Facts : Calories 332.9, Fat 15.3, SaturatedFat 4.9, Cholesterol 41, Sodium 339.5, Carbohydrate 32.3, Fiber 3.7, Sugar 6.8, Protein 17.2

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