Blackened Salmon Caesar Wraps

• 1 lb salmon fillets
• 1 tbsp blackening seasoning
• 4 flour tortillas
• 1 cup romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup Caesar dressing
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp lemon juice
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tbsp chopped fresh parsley

Steps

1. 1 Heat olive oil in a skillet over medium-high heat.
2. 2 Pat salmon dry and season both sides with blackening seasoning.
3. 3 Cook salmon for 4-5 minutes per side until crispy and cooked through.
4. 4 Warm tortillas directly over a gas flame or in a dry skillet.
5. 5 In a bowl, toss lettuce, tomatoes, feta, and Caesar dressing until coated.
6. 6 Place a portion of the salad mix onto each tortilla.
7. 7 Flake the cooked salmon and distribute evenly over the salads.
8. 8 Drizzle with lemon juice, sprinkle with minced garlic, and add parsley if using.
9. 9 Season with salt and pepper to taste.
10. 10 Fold the tortillas into wraps and serve immediately.

Equipment

• Skillet
• Tongs
• Cutting board
• Chef's knife

Variations

• Add grilled shrimp for a surf-and-turf twist.
• Use whole wheat tortillas for a healthier option.

Substitutions

• Substitute salmon with blackened chicken breast for a non-seafood version.
• Replace Caesar dressing with a Greek yogurt-based dressing for a lighter option.

Pairings

• Corn on the cob
• Garlic bread
• A citrusy vinaigrette salad

Nutrition

Tips

• For extra flavor, marinate the salmon in lemon juice and garlic for 30 minutes before cooking.
• If you prefer a dairy-free option, swap feta for a dairy-free cheese alternative.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat wraps in a microwave or skillet.

Freezing: Does not freeze well due to the texture of the tortillas and fish.

Serving Suggestions

• Serve with a side of coleslaw or a simple green salad.
• Pair with a crisp Chardonnay for a refreshing meal.

FAQ