Chef Andy Husbands’s Grilled Wild Alaskan Salmon Salsa Wraps
Author: Andy Husbands Chef/Owner Tremont 647, Boston MA Author of The Fearless Chef, Wicked Good BBQ
Recipe Type: Appetizer or Main Dish
Adapted from The Fearless Chef by Andy Husbands and Joe Yonan, used with permission.
- 1 large, ripe tomato, cored and diced (about 1 cup)
- ½ red onion, peeled and diced (about 1 cup)
- ½ red bell pepper, seeded and diced (about ¾ cup)
- ½ green bell pepper, seeded and diced (about ¾ cup)
- 2 tablespoons chopped cilantro
- Juice of 1 lime (about 2 tablespoons)
- ½-pound boneless salmon fillet
- 1 tablespoon canola oil
- Salt and freshly ground black pepper, to taste
- 4 (6-inch) flour tortillas
- 4 tablespoons Sour Cream
- Combine the tomato, onion, red and green peppers, cilantro, and lime juice in a bowl and mix well.
- Lightly coat the salmon with oil and season generously with salt and pepper. Grill the fish, skin-side up, over a hot fire until well seared on the bottom, 2 to 3 minutes. Turn and grill just until the fish is warmed through but dark pink and creamy inside, 2 to 3 minutes longer. Remove the skin and let the fish cool slightly. Working over the bowl of salsa, use your fingers to break the fish into chunks; gently fold the salmon into the salsa. Adjust seasoning with salt, pepper, and lime juice.
- Grill each tortilla, flipping regularly until warm and ever-so-slightly browned. Spoon ¼ cup salmon salsa and 1 tablespoon sour cream down the center of one tortilla. Fold one end in, and roll up tightly. Cut in half. Repeat with the remaining tortillas, and serve immediately.
Serves 8 as an appetizer or 4 as an entrée