Garden Hearts® Salmon Wrap

Garden Hearts® Salmon Wrap

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Yield: 8 Servings

8 8-ounce salmon filets, cut into one-inch strips
salt and pepper to taste
4 ounces olive oil
4 Garden Hearts® Petite Hearts of Romaine
12 ounces Garden Hearts® Ultimate Caesar Dressing
8 12-inch thin flour tortillas
1 cup fresh dill, chopped
2 cups caper berries

1.  Season the salmon strips with salt and pepper. Pan sear in olive oil until medium-well done. Set aside.

2.  Toss washed, whole-leaf Garden Hearts Petites with the dressing and arrange on warm tortilla.

3.  Roll the seared salmon strips in dill, place on top of Garden Hearts and roll tightly, taking care not to tear the tortilla.

4.  Slice the roll in half on an angle, place with the cut sides showing on a serving plate, and garnish with caper berries.

This versatile recipe lends itself well to substitution of a variety of fish as well as chicken or pork.

Chef's Comments: "Let's do the wrap with delicately sweet, tender Garden Hearts®. A delightful change from the humdrum sandwich, it's easy to make and a sure hit with your guests!"

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


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