Salmon Flautas with Cilantro Lime Gremolata
1 Pier 33 Gourmet Salmon Value Pack
2 tbsp. olive oil
2 tsp. salt
1/2 tsp. pepper
1 tsp. ground cumin
1/2 cup Mexican cream
2 tbsp. mayonnaise
1 1/2 limes
1/2 cup canola oil
6 (10 inch) flour tortillas
1 cup fresh cilantro
5 cloves fresh garlic
1) Heat oven 400° F. Brush the salmon with the olive oil. Sprinkle with one tsp. salt, pepper and cumin. Bake on a parchment lined sheet pan for 10 minutes. Let the salmon cool slightly.
2) Break the salmon into large chunks and place it into a medium bowl. Add 1/4 cup of the cream and the mayonnaise. Squeeze the juice of 1/2 of a lime into the salmon. mix gently to combine.
3) Place the canola oil into a 12-inch skillet. Heat to medium high.
4) Place 1/6 of the salmon mixture into the middle of each tortilla in a long, thin, line. Fold the tortilla over and roll it tightly to contain the filling.
5) Working two at a time, place the flautas into the hot oil, seam side down. Fry one minute per side, just until all sides are golden.
6) To prepare the gremolata, place the cilantro, remaining teaspoons salt, garlic, and the jalapeño half into a food processor. Zest the remaining lime into the bowl of the processor and pulse the mixture until finely chopped.
7) Cut each flauta on the bias. Place them on a platter and top with the remaining 1/4 cup of cream and the gremolata.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.