Succulent Salmon Wraps

Name: Succulent Salmon Wraps
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 4 10-inchs (10 inch) garlic and herb flour tortillas; 118 milliliters uncooked instant rice; 237 milliliters shredded Monterey Jack cheese; 4 Tbsps diced red onion; 4 Tbsps Ranch-style salad dressing; 340 grams salmon fillet; 118 milliliters water

You can never have too many main course recipes, so give Succulent Salmon Wraps a try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 515 calories, 30g of protein, and 22g of fat each. It is a good option if you're following a pescatarian diet. If you have garlic and herb flour tortillas, instant rice, salad dressing, and a few other ingredients on hand, you can make it. To use up the salad dressing you could follow this main course with the One Bowl Chocolate Cake as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Lay the salmon filet on a sheet of aluminum foil. Fold and seal the foil together to enclose the salmon inside.

Ingredients you will need

Salmon

Equipment you will use

Aluminum Foil

Bake in preheated oven for 30 minutes or until the salmon flakes easily with a fork.

Ingredients you will need

Salmon

Equipment you will use

Oven

While the salmon is cooking, bring the 1/2 cup of water to a boil and add the rice. Cover, remove the pan from the heat, and let sit for 5 minutes or until all the water has been absorbed.

Ingredients you will need

Salmon

Water

Rice

Equipment you will use

Frying Pan

Wrap the tortillas tightly in aluminum foil. During the last few minutes of the salmon's cook time, put the wrapped tortillas in the oven to warm. When the salmon is done, remove it from the foil and cut it into 4 equal pieces.

Ingredients you will need

Wrap

Salmon

Equipment you will use

Aluminum Foil

Oven

Remove a warm tortilla from the oven, one at a time, filling each one with a piece of salmon. Break the piece of salmon up and place it on the tortilla.

Ingredients you will need

Tortilla

Salmon

Equipment you will use

Oven

Add an 1/8 cup of cooked rice, 1/4 cup of cheese, and 1 tablespoon of red onion.

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Cooked Rice

Red Onion

Cheese

Drizzle 1 tablespoon of ranch dressing over the top. Wrap the tortilla up and serve warm.

Ingredients you will need

Ranch Dressing

Wrap

Equipment

Oven

Aluminum Foil

Frying Pan

Ingredients

Servings:

410-inchs

(10 inch) garlic and herb flour tortillas 118milliliters

uncooked instant rice 237milliliters

shredded Monterey Jack cheese 4Tbsps

diced red onion 4Tbsps

Ranch-style salad dressing 340grams

salmon fillet 118milliliters

water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.