Grilled Salmon Salsa Wraps

Total Time: 31 mins Preparation Time: 25 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 2 tablespoons fresh lime juice
• 1/2 teaspoon cumin seed, toasted and ground (mccormick carries toasted cumin)
• 1 dried chipotle pepper, rehydrated and minced (or squeezed of extra liquid if canned)
• salt and pepper
• 1 cup ripe tomato, cored and diced
• 1 cup red onion, peeled and diced
• 3/4 cup red bell pepper, seeded and diced
• 3/4 cup green bell pepper, seeded and diced
• 2 tablespoons cilantro, chopped
• 2 tablespoons fresh lime juice
• 1/2 lb boneless salmon fillet
• 1 tablespoon canola oil or 1 tablespoon vegetable oil
• salt & freshly ground black pepper
• 4 (6 inch) flour tortillas

Recipe

• 1 for the limed sour cream: 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.).
• 2 for the salmon wraps: combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
• 3 lightly coat salmon with oil and season generously with salt and pepper.
• 4 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 (it will peel off easily).
• 5 working over the bowl of salsa, use your fingers to break fish into chunks. combine with salsa and gently fold inches 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. fold one end in, and roll up tightly. cut in half and serve immediately.