with Foil Pouch Veggies and Lime Crema
Mexican food-lovers, unite! Seasoned salmon and veggies cook perfectly on the grill, taking some of the heat out of the kitchen. Zesty lime crema adds a tangy finishing touch. Ingredients: Salmon fillet • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Limes • Shallot • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Cilantro • Wooden skewer.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Flour Tortillas
6 unit(s)
Mexican Seasoning
8 g
Sour Cream
1 unit(s)
Corn Kernels
113 g
Sweet Bell Pepper
1 unit(s)
Lime
1 unit(s)
Cilantro
7 g
Wooden Skewers
6 unit(s)
Shallot
1 unit(s)
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 450°F). Wash and dry all produce.
- Soak skewers in warm water for 5 min.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Finely chop cilantro.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- In a small bowl, combine sour cream, lime zest, half the cilantro and 1 tsp (2 tsp) of the lime juice. Season with salt and pepper
- Peel, then cut shallot into 1/8-inch slices.
- In a small bowl, combine remaining lime juice, 1/4 tsp (1/2 tsp) sugar and salt. Add shallots, then mix to combine.
- To a medium bowl, add corn, peppers and 1 tbsp (2 tbsp) oil. Season with half the Mexican Seasoning, salt and pepper, then stir to combine. Arrange veggie mixture on one side of a 18x12-inch piece of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 servings.)
- Wrap tortillas in foil.
- Pat salmon dry with paper towels. Remove and discard skin. Cut into 1-inch pieces. Season with remaining Mexican Seasoning, salt and pepper.
- Drain skewers, then divide and thread salmon evenly onto skewers. Place assembled skewers on a plate to bring salmon to the grill.
- Bring foil pouch, tortillas, salmon skewers and a clean plate to the grill.
- Place foil pouch on one side of the grill. Close lid and grill 12-14 min, until tender. Remove to plate.
- Meanwhile, place the tortilla packet on the grill next to foil packs. Close lid and grill 5-6 min, flipping once, until warmed through.
- Add salmon skewers to the grill. Close lid and grill for 3-5 min per side, until cooked through.**
- Remove salmon skewers to the clean plate.
- Divide tortillas between plates. Top with veggies.
- Top with salmon and pickled shallots.
- Drizzle with crema.
- Sprinkle with remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get salmon, pat dry with paper towels. Remove and discard skin. Cut into 1-inch pieces. Season with remaining Mexican Seasoning, salt and pepper. Drain skewers, then divide and thread salmon pieces evenly onto skewers. Cook salmon in the same way the recipe instructs you to cook shrimp, increasing grill time to 3-5 min per side.
720
kcal
Calories
31
g
Fat
7
g
Saturated Fat
76
g
Carbohydrate
16
g
Sugar
6
g
Dietary Fiber
37
g
Protein
70
mg
Cholesterol
1000
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
225
mg
Calcium
5
mg
Iron
with Grilled Veggie Tabbouleh and Lemon-Feta Sauce
