Grilled Salmon and Watermelon-Mango Salsa Wraps

Recipe

Main Dish
Grilled Salmon and Watermelon-Mango Salsa Wraps

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5 out of 5 stars
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3 ratings

Recipe Data

4
Servings

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Description

Pair grilled salmon with a quick refreshing salsa; perfect for a hot summer's day.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Watermelon-Mango Salsa
1 c.seedless watermelon, cut into 1/4-inch cubes
1small mango, seeded, peeled, and cut into 1/4-inch cubes
¾ c.Hy-Vee no-salt-added black beans, drained and rinsed
½ c.frozen Hy-Vee Select roasted super sweet cut corn, thawed
¼ c.red bell pepper, seeded and chopped
¼ c.green onions, sliced
¼ c.fresh Italian parsley, coarsely chopped
1serrano chile pepper, seeded and finely chopped, plus additional for garnish
1 tbsp.lime zest
3 tbsp.fresh lime juice
1 tbsp.garlic, minced
¼ tsp.Hy-Vee salt
¼ tsp.Hy-Vee ground cumin
Lime Cream
¼ c.Hy-Vee plain Greek yogurt
1 tsp.lime zest
½ tsp.lime juice
½ tsp.fresh Italian parsley
Hy-Vee salt
Grilled Salmon Wraps
1 lbs.skinless salmon fillets
1 tbsp.Gustare Vita olive oil
½ tsp.Hy-Vee salt
½ tsp.Hy-Vee ground black pepper
½ tsp.Hy-Vee cayenne pepper
24butter lettuce leaves

Things To Grab

  • Medium bowl
  • Small bowl
  • Charcoal or gas grill
  • Meat thermometer

Directions

  1. Make Watermelon-Mango Salsa: Combine watermelon, mango, black beans, corn, bell pepper, chopped green onions, parsley, chopped serrano pepper, lime zest, and juice, garlic, 1/4 teaspoon salt in a medium bowl. Cover and refrigerate until ready to serve.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen
  2. Make Lime Cream: Combine Greek yogurt, lime zest, lime juice, and parsley in a small bowl. Season, to taste, with salt. Cover and refrigerate until ready to serve.

  3. Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Rinse fish; pat dry with paper towels. Combine oil, remaining 1/2 teaspoon salt, black pepper, and cayenne pepper. Rub mixture all over fish. Grill salmon 4 to 6 minutes or until fish flakes easily when tested with a fork (145 degrees), turning once halfway through.

  4. Stack two lettuce leaves together for each wrap. Add 1 oz. salmon and 1/4 cup salsa. Top with 1 teaspoon Lime Cream and, if desired, additional serrano pepper slices. 

Nutrition facts

Servings

380 Calories per serving
3 wraps

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 65mg
  • Sodium: 520mg
  • Total Carbohydrates: 24g
  • Protein: 29g

Daily Values

0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 60%
0%
Potassium 15%

Recipe Source:

Balance July 2018