This recipe serves: 8
Ingredients
For the limed sour cream:
1/2 cup low-fat sour cream
juice of 1 lime (2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)
salt and pepper to taste
For the salmon wraps:
1 large ripe tomato, cored and diced (about 1 cup)
1/2 red onion, peeled and diced (1 cup)
1/2 red bell pepper, seeded and diced (about 3/4 cup)
1/2 green bell pepper, seeded and diced (about 3/4 cup)
2 tablespoons cilantro, chopped
juice of 1 lime (2 tablespoons)
1/2 pound boneless salmon fillet
1 tablespoon canola oil
salt and freshly ground black pepper to taste
4 6-inch flour tortillas
Cooking Instructions
For the limed sour cream:
1. 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:
1. Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well.
2. Lightly coat salmon with oil and season generously with salt and pepper.
3. 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.
4. Working over the bowl of salsa, use your fingers to break fish into chunks. Combine with salsa and gently fold in.
5. 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.
8. Fold one end in, and roll up tightly. Cut in half and serve immediately.
Serving Size: 1/2 filled tortilla
Nutritional Information
Number of Servings: 8
Per Serving
Calories 288 Carbohydrate 27 g
Fat 11 g Fiber 3 g
Protein 18 g Saturated Fat 2 g
Sodium 244 mg
