Preheat oven to 425 degrees. For salsa, combine oranges, pomegranate seeds, onions, cilantro, jalapeno pepper, and lime juice; set aside.
Spicy harissa salmon gets a kick of sweetness from a homemade pomegranate and mandarin salsa. You won't be able to get enough of this sweet and spicy wrap.
Servings and Ingredients
|3 Hy-Vee Short Cuts peeled mandarin oranges, chopped|
|⅓ c. pomegranate seeds|
|¼ c. Hy-Vee Short Cuts chopped white onions|
|2 tbsp. fresh cilantro, chopped|
|1 tbsp. fresh jalapeno pepper, seeded and finely chopped|
|1 tbsp. fresh lime juice|
|1 (1-to-1-1/4-lbs.) Verlasso center-cut skinless fresh salmon fillet, about 1-inch thick|
|1 tsp. Gustare Vita olive oil, divided|
|2 tbsp. harissa spice blend|
|1 tsp. Hy-Vee kosher sea salt|
|½ tsp. Hy-Vee dried thyme leaves|
|1 tbsp. Hy-Vee unsalted butter|
|12 Hy-Vee romaine lettuce leaves, center ribs removed|
|4 Hy-Vee burrito-size flour tortillas|
|½ c. Mexican crema, or Hy-Vee sour cream|
Things To Grab
- Small bowl
- Paper towels
- 10-inch cast iron skillet
- Meat thermometer
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Pat salmon dry. Rub salmon with 1/2 teaspoon oil. Combine harissa, kosher salt, and thyme; rub on both sides of salmon.
Heat remaining 1/2 teaspoon oil in a 10-inch cast iron skillet over medium-high heat. Add salmon; sear salmon 2 to 4 minutes turning once. Add butter to skillet; transfer skillet to oven. Bake 5 to 7 minutes or until salmon flakes with a fork (145 degrees). Transfer salmon to cutting board; cool slightly. Flake salmon into large pieces.
Layer lettuce leaves on each tortilla. Top with salmon and salsa; drizzle with Mexican crema. Fold in sides and roll-up.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 85mg
- Sodium: 1100mg
- Total Carbohydrates: 51g
- Protein: 31g