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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; 43 g total fat; 8 g saturated fat; 15 g polyunsaturated fat; 13 g monounsaturated fat; 69 mg cholesterol; 619 mg sodium. 622 mg potassium; 23 g carbohydrates; 2 g fiber; 2 g sugar; 27 g protein; 0 g trans fatty acid; 2235 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 105 mcg folate; 4 mcg vitamin b12; 71 mg calcium; 2 mg iron;

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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