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Salmon Wrapsody
Marinate: 1 hr
Grill: 4 mins to 6 mins per 1/2 inch thickness of fish
Ingredients
- 1 pound fresh or frozen skinless salmon, cod, tilapia or orange roughy fillets
- 1/2 cup lemon juice
- 1/4 cup finely chopped shallots or onion
- 3 tablespoons olive oil
- 2 tablespoons snipped fresh dill
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
- 1/4 teaspoon freshly ground black pepper
- 1 recipe Garlic-Lemon Mayonnaise (recipe follows)
- 4 6 to 8 inches flour tortillas
- 2 cups shredded lettuce
- Lemon wedges (optional)
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.
2. For marinade:In a small bowl, combine lemon juice, shallots, oil, dill, garlic, salt, and pepper. Pour over fish in bag. Seal bag. Marinate in the refrigerator for up to 1 hour, turning the bag occasionally. Remove salmon from marinade, reserving marinade.
3. For a charcoal grill:Grill fish on the well-greased grill rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, brushing with reserved marinade and gently turning halfway through grilling. (Discard any remaining marinade.) (For a gas grill: Preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)
4. Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.
5. Spread Garlic-Lemon Mayonnaise on each tortilla. Top with lettuce and salmon pieces. Roll up; secure with toothpicks, if necessary. If you like, serve with lemon wedges.
Ingredients
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped green onion
- 1 tablespoon snipped fresh dill
- 1/2 teaspoon finely shredded lemon peel
- 1 clove minced garlic
Directions
In a small bowl, stir together mayonnaise,celery, dill, lemon peel, green onion and garlic. Makes about 1/2 cup.
