Grilled Salmon Salsa Wraps

Recipe by gailanng
READY IN: 31mins




  • 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.).
  • For the salmon wraps: Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
  • Lightly coat salmon with oil and season generously with salt and pepper.
  • 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).
  • 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.
  • Grill each tortilla, flipping until warm and ever-so-slightly browned.
  • 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.