Friday, October 29, 2010

Salmon Tortilla

While I visited my two oldest children in Alaska this summer, we went to the Weekend Market in downtown Anchorage. If you've been on the cruise in Alaska, I'm sure this was a port-of-call for many of you. In this outdoor market, there was a food concession that sold salmon wrapped in a tortilla wrapper. Of course it was made with fresh salmon, and it was delicious. I've since then adapted it into my own recipe. It goes like this:

Ingredients needed for a large batch
2 cans of pink salmon (brand or quality doesn't matter)
1/4 cup Italian bread crumbs
1/8 cup or 2 med. slices of onion, chopped
2 Tbsp milk (or milk replacer)
1 Tbsp prepared mustard
1 heaping Tbsp mayonnaise
1 egg
salt, pepper, garlic powder, lemon-pepper seasoning
2 Tbsp butter
2 cups of uncooked rice (can be replaced by brown rice)
1 package of Cole slaw (make your cole slaw ahead of salmon)

  1. Cook your white rice in 3 cups of water for about 10-15 minutes on med.-low until done.
  2. Open your cans of salmon and drain off the liquid.
  3. With two bowls available to you, remove the bones and skin from the salmon over one bowl. Crumble the meat and place into the other bowl. Discard the unwanted parts.
  4. Chop the onion and cook in 1 Tbsp butter until tender in a large frying pan. Remove and add to your fish mixture bowl.
  5. In your fish bowl, add Italian crumbs, milk, mayo, mustard, egg, and seasonings. Place a triple pinch of all of your seasoning.
  6. Place the other tab of butter in the frying pan. Once it has melted, add the blended fish mixture to the pan, then the cooked rice. Combine well by turning and cooking.
  7. Heat on medium high until the entire mixture is hot.
  8. While you are waiting, place the desired number of tortillas on a pan and heat on 200 degrees.
  9. Once your tortillas are warm, your mixture should be heated through and ready.
You can serve by placing the mixture on one tortilla and top it with cole slaw, or by making the fish and slaw on two tortillas (like a sandwich) and cut down the center.

You can eat it without the slaw, but it makes it delicious with it. My kids love it!

Recipe is suitable for 6 adult servings with each adult getting 2 tortillas each. If you don't want to make as much, reduce the amount of rice to one cup. I've had it both ways and it doesn't affect the flavor.

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