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July 2000 Issue
Let's Grill Again!
by Ronda L. Halpin
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July is a month made for grilling. And, while many people will be grilling the traditional hot dogs and burgers this month, I thought it would be fun to take a crack at grilling a superb salmon and serving it Tex-Mex style in a flour tortilla with a generous helping of homemade salsa. This one was certainly a crowd pleaser at my home -- I hope it's one at yours too!

There are a couple of secrets to grilling a great salmon fillet. First, choose your salmon carefully. Look for uniform fillets with a consistent pink to red color. When you buy your fish, it should never smell distinctively "fishy" or have an overwhelming odor. Make sure you refrigerate your fillets until you are ready to grill. Second, spray your grill with cooking spray to help with clean-up and make removing your grilled masterpiece a little easier! Third, if you are using a gas grill (which I do), grill your salmon over a medium-high heat and turn your grill off when your salmon is almost done. Close the grill cover and allow the fillets to heat for about 3 minutes. I always use this method and always end up with perfectly grilled, juicy salmon!

While I highly suggest using the salsa recipe included here, there are no rules when it comes to condiments for this wrap recipe. A tried and true family recipe or your favorite bottled salsa will also do the trick. If you're serving this dish as part of a backyard barbeque, try serving grilled chicken strips as well for variety. A fresh fruit salad and lots of chilled drinks will help round out your event! Enjoy.

 

Grilled Salmon Wraps

  • 1/2 tsp. chipotle pepper
  • 1/2 tsp. salt
  • 1/2 tsp black pepper
  • 2 T. lime juice
  • 1 lb. salmon fillets, cut 1" thick
  • Cooking spray
  • Flour tortillas
  • Peppy Corn and Bean Salsa (see below)
Combine the spices and lime juice in a small bowl. Mix well. Rub into the flesh side of the salmon fillets. Let sit for 10 minutes.

Meanwhile, prepare the grill. Spray the grill with cooking spray before placing the salmon fillets, skin side down, over medium-high coals. Grill, covered, for 10-12 minutes or until nearly done. When the salmon flesh is almost firm, turn the grill off and allow the fillets to rest on the grill, covered, for about 3 minutes or until completely cooked.

Remove the salmon to a dish and remove the skin. Break the salmon into bite-sized pieces ranging from 1-2 inches. Serve in flour tortillas with Peppy Corn and Bean Salsa.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes
 

 

Peppy Corn and Bean Salsa

  • 1 c. frozen whole kernel corn -- thawed
  • 1 c. canned black beans -- rinsed and drained
  • 1/4 c. chopped tomato
  • 1/4 c. sliced green onions
  • 2 T. lime juice
  • 1/4 tsp. salt
  • 1/4 tsp. chipotle pepper
Combine corn and remaining ingredients in a medium bowl. Toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 3 cups salsa
  • Preparation Time: 10 minutes plus any chilling time
 



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