Sunday, February 24, 2013
Salmon for Lunch
This is one of those recipes that don't really have precise amounts, especially since I was using up leftover rice, too. Amounts given are close to what I used. I decided to reheat the rice and add the parsley, tomato, and lemon juice so that all were not only warm, but mixed, when added to the wrap. I re-heated the salmon first, then the rice mixture, then added them to the warm tortilla that had the cheese already melted on it. I probably should have left out the smidgen of sour cream but it really added to the finished wrap's rich flavor.
Tortilla Wrap with Salmon, Rice, Tomato, and Jack Cheese
1 large flour tortilla
about 2-3 tablespoons shredded Monterey Jack cheese
leftover grilled salmon...about 1/2 cup flaked
1/2 cup brown rice, already cooked
1/4 cup diced fresh tomato
1 tablespoon finely chopped flat leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon sour cream (optional)
In a large skillet, over medium-high heat, warm the tortilla for 1 minute. Add the shredded cheese in a thick ribbon down the middle of the tortilla. Cover with a lid and turn off the heat.
Remove the heated fish to a small plate and use the same bowl to heat the rice, tomato, parsley and lemon juice. Once warmed through, stir the mixture.
Remove the lid from over the cheesy tortilla, turn the heat to medium, and add the salmon, placing it over the cheese and a bit to each side, leaving sections on both sides of the tortilla uncovered. Repeat with the rice mixture. Add little dollops of the sour cream over the center of the rice strip if using. Replace the lid and let the whole concoction heat for 1/2 minute. Turn off the heat, remove the lid and fold in the uncovered sections of the tortilla. Remove to a plate and serve, garnished with a wedge of lemon, if desired.