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Salmon Tortilla Roll-Ups
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Here's an easy recipe for Salmon Tortilla Roll-Ups.  It’s perfect for when you’re entertaining, but want to serve something more exciting and substantial than the usual snacks or finger foods.



Salmon Tortilla Roll-Ups

Adapted from a recipe by Kathy Cary, executive chef and owner of Lilly's restaurant and La Peche Catering, in Louisville, Kentucky


Makes 32 salmon-tortilla roll-ups (1.5 inches long each)


1 whole avocado, skinned, pitted and diced

2 tablespoons lime juice

4 tablespoons (2 ounces) extra virgin olive oil

1 medium white onion, sliced into 1/4-inch slices

2 (6 ounces each) Vital Choice boneless, skinless salmon fillet

1/2 cup (4 ounces) cream cheese, softened

1 tablespoon canned chipotle in adobe sauce*, diced, or chopped fresh or canned seeded jalapeño

4 (12 inch) flour tortillas

4 leaves romaine lettuce, shredded

1 tomato, cored and chopped


  • Dice the avocado and mix with lime juice; set aside.

  • Add the oil, onions and salmon to a skillet and let cook over medium heat about 4 minutes. Set aside to cool. Mix cream cheese and diced chipotle. Spread the mixture evenly on each of the tortillas, and then top evenly with cooked onions, shredded lettuce, tomatoes and avocado mixture.

  • Slice the salmon lengthwise into eight 6-inch slices. Place two salmon strips slightly off-center on each tortilla and roll tightly.

  • Place rolls under the broiler (or on a medium-hot grill), cook about 2 minutes, and turn over to cook another 2 minutes. Slice each tortilla roll-up crosswise into 8 sections, and pin each together with a toothpick.



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