Freshly grilled salmon tossed with shredded Napa cabbage and rolled in a warm tortilla shell. Delicious and nutritious!
|3 tbsp||(45 mL) Olive oil, divided|
|Salt and pepper|
|1||(10 oz/300 g) Salmon filet, cut into 4 pieces lengthwise|
|1 tbsp||(15 mL) White vinegar|
|2||Oranges, peeled, separated and cut into small pieces|
|.5 cup||(125 mL) Finely chopped fresh coriander|
|1 cup||(250 mL) Shredded Napa cabbage|
|1 cup||(250 mL) Thinly sliced red bell pepper|
|.5||Red onion, thinly sliced|
|.5 tsp||(2 mL) Chopped red chili pepper|
|1 cup||(250 mL) Sour cream|
|2||Green onions, finely chopped|
|4||Dempster’s® Original Large Tortillas|
ZEST one lime and extract the juice. Peel and segment the other lime and cut into small pieces. Set aside.
MIX together half the lime juice, 1 tbsp (15 mL) olive oil, salt and pepper. Place salmon in a shallow baking dish or re-sealable freezer bag and cover with the marinade.
MIX together in a small bowl, the remaining lime juice, vinegar, remaining olive oil, salt and pepper and the lime and orange pieces. Add lime zest and chopped coriander. Toss with cabbage, red pepper and red onion. Refrigerate until ready to use. In a separate small bowl, mix red chili pepper, sour cream and green onions. Set aside.
PREHEAT BBQ to high heat. Coat the grill generously with a non-stick cooking spray. Place the salmon on the grill and cook for about 4 minutes per side or until the internal temperature reaches 165°F (74°C).
ASSEMBLE wraps by placing a layer of slaw, a piece of grilled salmon and a dollop of the sour cream mixture on each tortilla. Roll the wraps and serve.
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