Chili Lime Salmon Tacos
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Grilled Salmon Melt
Prep Time15 min
cook Time
6 min
Time to Table21 min
Melt into this grown-up grilled cheese using our new Flaked Wild Salmon with skin & bones removed.
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USED IN THIS RECIPE
Ingredients
2 cans ( 142g each) Flaked Pink Salmon - skin & bones removed, drained
3 tbsp (45 mL) each mayonnaise and chopped sun-dried tomatoes
1 tbsp (15 mL) chopped capers
1/4 tsp (1 mL) pepper
4 flatbreads or pocket-less pitas
1/2 cup (125 mL) lightly packed fresh basil or arugula leaves
4 thin slices provolone or mozzarella cheese
2 tbsp (30 mL) Italian-style salad dressing or olive oil
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat a grill or grill-pan to medium. Blend the salmon with the mayonnaise, sun-dried tomatoes, capers and pepper until well combined. Divide the mixture equally and spread evenly over two of the flatbreads.
- Layer the fresh basil and cheese over each salmon topped bread, and top with remaining flatbread. Brush the dressing evenly over the outside. Grill the sandwiches and occasionally press lightly with a spatula for 2 to 3 minutes per side or until well-marked and cheese is melted. Cut each sandwich into 4 wedges.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 380 | |
| Fat | 16 g | 25% |
| Saturated Fats | 4 g | |
| Trans | 0 g | |
| Saturated Fats + Trans | 20% | |
| Cholesterol | 45 mg | |
| Sodium | 1010 mg | 42% |
| Carbohydrate | 38 g | 13% |
| Fibre | 5 g | 20% |
| Sugars | 2 g | |
| Protein | 24 g | |
| Vitamin A | 8% | |
| Vitamin C | 4% | |
| Calcium | 15% | |
| Iron | 30% |
