The family that loves fish, finds each and every way possible to get their fish on their dish….Yeah!!! Please ignore my not so funny sense of humor rhyming the words…LOLzzz. My boys love the fish rolls or wraps for school. Making Salmon Tortilla roll is one of their favorite school lunches.
The Salmon needs to be lightly marinated and can be pan fried till crunchy. The marination is simple with garlic powder, black pepper, turmeric [optional, I prefer it], salt, lemon juice and dry parsley. I like my marinade to be simple, since Salmon has a very strong itself. The light marinade helps Salmon have its own flavor and the other spices help enhance it more.
I have people always question me as to why I never try making my Salmon like my other recipes for Indian style fish fry. Believe it or not, just like fishes come in different flavors, adding same spices to 2 different fishes while makes one taste amazingly delicious, makes the other one lose its flavor. Fishes like Mackerel have a very strong fishy flavor. Adding strong spices to a Mackerel and deep frying it after rolling it in refined flour makes it a scrumptious appetizer, where as if I try the same style of cooking on Salmon, which also has a very strong fishy taste would not taste that good. I have been to a few restaurants that serve Salmon cooking it like a fritter/ Pakoda or rolling salmon fillet in flour and serve it as a patty for Burger. I strongly felt that Salmon in such styles loses its taste. Salmon has a wonderful outer texture that makes it super crunchy when you shallow fry it and its best this way.
I always throw in some veggies like shredded cabbage, or chopped lettuce with sliced Onions and sliced tomatoes. Pair the crispy Salmon with the fresh and chopped veggies and sauces makes it flavorful and if you are making them for your kids, its always a great way to sneak in those veggies.
I added corn, that I had boiled and then saute’ed them till slightly crispy. My corn kernels were fresh. I took them off the cob after boiling the corn. It just gets a little easier to get the kernels off. You can always simply saute’e them in a pan by adding a tsp of butter/oil. You can also add a little garlic powder and chili flakes and add that zing to it.
Sauce can always be changed according to your taste. I added the mayo-garlic sauce and hot sauce, but I think mustard sauce or green chili sauce would be good too.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
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- 6 No. Salmon fillet
- 1/2 tsp Turmeric Powder
- 1 tbsp Garlic powder
- 1 tsp Red chili flakes
- 1 tsp black pepper powder
- 1/2 tsp Salt More or less according to your taste
- 2 tbsp Lemon juice
- 2 tbsp olive oil
- 1/4 cup Coriander leaves chopped
- 4 tbsp Mayo Garlic Sauce Recipe in the sauce section
- 1 tbsp Red Hot sauce
- 1 No. Tomato thin slices, optional
- 1 cup Lettuce chopped
- 1 No. Onion sliced
- 1/2 cup corn kernels
- 4 No. Tortillas
Ingredients
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- Marinate the salmon fillets with turmeric powder, garlic powder, black pepper powder, salt, red chili flakes and lemon juice. Keep aside for 15 minutes.
- Heat up a pan. Keep the flame low to medium, since you wouldn’t want your salmon cook from outside and stay raw from inside. This is more important if your fillets are a little thick. Add the chopped coriander leaves. Coriander leaves added at this point gives a lot flavor.
- Cook the salmon till its completely cooked and turns a little crispy. Warm up the tortillas.
- Assemble the roll by adding the cooked salmon with the tomatoes, onions and lettuce.
- Top it up with the corn, hot sauce and garlic mayo sauce.
- Serve warm. This makes an excellent lazy afternoon healthy lunch and a great school lunch. ENJOY!!!
