Salmon Wraps with Jicama Slaw

By t1bishop

These tidy wrap-ups of salmon and
slaw are great for outdoor dining because no forks or knives are needed. Pi
Prep: 30 min. Chill: 30 min. Grill: 11 min.

Ingredients

• 1 cup jicama cut into matchstick size
• pieces
• 1 cup shredded cabbage
• 1 small tomato, seeded and chopped, 1/3 cup)
• 2 tablespoons thinly sliced green onion
• tablespoon snipped fresh cilantro
• 1 to 2 serrano peppers, seeded and finely chopped
• 1/4 cup apple juice
• 1 1/4 teaspoons finely shredded lime peel
• 2 tablespoons lime juice
• 1 tablespoon salad oil
• 1/8 teaspoon salt
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano, crushed
• 1 1-pound skinless salmon fillet
• 4 10-inch flour tortillas
• 1 tablespoon salad oil

Details

Servings 4

Preparation

Step 1

FOR SLAW, combine the jicama, cabbage tomato, green onion, cilantro, and serrano pepper(s) in a large bowl. Combine the apple juice, Y2 teaspoon of the lime peel, the lime juice, 1 tablespoon oil, and the 1/4 teaspoon salt in a small bowl. Add to the
jicama mixture and toss to combine. Cover and refrigerate for 30 to 60 minutes, stirring once or twice.
COMBINE the remaining I teaspoon lime peel, the 1/4 teaspoon salt, pepper, and oregano. Sprinkle over surface of salmon fillet; rub in. Lightly grease the grill rack.
FOR A CHARCOAL GRILL, place fish on the greased grill rack directly over medium coals. Grill, uncovered, for 8 to 12 minutes or just till fish begins to flake easily, turning once halfway through grilling.
FOR A GAS GRILL, preheat grill. Reduce heat to medium. Place fish on the greased grill rack; cover and grill as above.
TO SERVE, break salmon into pieces. Place one- fourth of the salmon just below the center of each tortilla, Using a slotted spoon, top each salmon portion with one-fourth of the slaw. Fold bottom edge of tortilla up over filling. Fold opposite sides in; roll up from the bottom. Secure with a wooden toothpick, if necessary. Brush filled tortillas lightly with remaining oil; place on grill rack directly over medium heat. Grill 3 to 4
minutes or till heated through, turning once. Cut in half to serve.