Grilledsalmonsalsawraps Recipes

SALMON WRAPS

Steps:

• Mix cream cheese, dill, chives, and lemon juice together in a bowl.
• Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

GRILLED SALMON WRAPS

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.

EASY PALEO GRILLED SALMON & LETTUCE WRAP TACOS WITH AVOCADO SAUCE RECIPE

Steps:

• To save time, you can prepare the Everyday Seasoning Salt and Avocado Sauce before starting (See recipe links to those below)
• Season salmon fillets generously with Everyday Seasoning Salt (or your favorite seasoning). Pat fillet lightly to adhere and drizzle each with a little olive oil or avocado oil
• Heat grill to medium high. Grill salmon 5-8 minutes, turning once. Cook just until fillets easily flake but are still moist. Remove from grill and set aside temporarily to cool. (Instead of grilling, salmon fillets can be pan-fried or baked if desired)
• In a small mixing bowl, combine cole slaw mix (or shredded cabbage) with chopped cilantro leaves and juice of 1 lime. Salt to taste
• Rinse butter lettuce leaves, and spin-dry in salad spinner, or lightly blot dry with paper towels. Select the best cup-shaped leaves to create your lettuce wrap tacos
• Break apart cooled salmon fillets. Place salmon pieces inside lettuce wrap tacos, and sprinkle each with the cole slaw mixture
• Finish each lettuce wrap taco with a healthy drizzle of Avocado Sauce

GRILLED SALMON RADICCHIO WRAPS

Steps:

• Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo.
• Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce.
• Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.

GRILLED SALMON SALSA WRAPS

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.