Preparation Time: 20 Minutes
Cooking Time: 8-10 Minutes
Serving Size: 4
1 cup monterey jack cheese, shredded
4 each norwegian salmon fillets, 4 oz.
as needed olive oil
as needed pico de gallo
1 cup roasted bell peppers, sliced
to taste salt and pepper
as needed shredded lettuce
1 tablespoon + 1 teaspoon southwestern seasoning
2 cups spicy rice and beans, cooked and held warm
4 each spinach tortillas, 12" round
1. To prepare the spicy salmon, brush each Norwegian Salmon fillet with olive oil, 1 tsp. southwestern seasoning and salt and pepper. Grill until cooked through; reserve.
2. To assemble each sandwich, layer one tortilla with 4 ˝ oz. rice mixture, 1 salmon fillet, 1 oz. cheese and 2 oz. peppers. Roll tightly and cut on a bias. Serve with pico de gallo and shredded lettuce.
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