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Salmon Wrapsody

Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.

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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.

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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.)

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  • Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.

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Instructions Checklist
  • 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.

Nutrition Facts (Salmon Wrapsody)

583 calories; total fat 43g; saturated fat 8g; polyunsaturated fat 15g; monounsaturated fat 13g; cholesterol 69mg; sodium 619mg; potassium 622mg; carbohydrates 23g; fiber 2g; sugar 2g; protein 27g; trans fatty acidg; vitamin a 2235IU; vitamin c 27mg; thiaminmg; riboflavinmg; niacin equivalents 11mg; vitamin b6 1mg; folate 105mcg; vitamin b12 4mcg; calcium 71mg; iron 2mg.

Garlic-Lemon Mayonnaise

Ingredients

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Directions

Instructions Checklist
  • In a small bowl, stir together mayonnaise,celery, dill, lemon peel, green onion and garlic. Makes about 1/2 cup.

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