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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 lb 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 tbsp olive oil
2 tbsp snipped fresh dill
2 cloves garlic, minced
1/2 tsp kosher salt or 1/4 tsp regular salt
1/4 tsp freshly ground black pepper
1 recipe Garlic-Lemon Mayonnaise (recipe follows)
4 6- to 8-inch flour tortillas
2 cups shredded lettuce
Lemon wedges (optional)
Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.
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.
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.) Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.
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.
Garlic-Lemon Mayonnaise: In a small bowl, stir together 1/3 cup mayonnaise, 2 tbsp finely chopped celery, 2 tbsp finely chopped green onion, 1 tbsp snipped fresh dill, 1/2 tsp finely shredded lemon peel and 1 clove minced garlic. Makes about 1/2 cup.
SALMON WRAPSODY
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 lb 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 tbsp olive oil
2 tbsp snipped fresh dill
2 cloves garlic, minced
1/2 tsp kosher salt or 1/4 tsp regular salt
1/4 tsp freshly ground black pepper
1 recipe Garlic-Lemon Mayonnaise (recipe follows)
4 6- to 8-inch flour tortillas
2 cups shredded lettuce
Lemon wedges (optional)
Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.
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.
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.) Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.
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.
Garlic-Lemon Mayonnaise: In a small bowl, stir together 1/3 cup mayonnaise, 2 tbsp finely chopped celery, 2 tbsp finely chopped green onion, 1 tbsp snipped fresh dill, 1/2 tsp finely shredded lemon peel and 1 clove minced garlic. Makes about 1/2 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.