Cut fish into 1/2-inch pieces	Salmon Wrap

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Salmon Wrap

Source: St. Louis Post-Dispatch, March 3, 2010

Yield: 2 large wraps

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Ingredients

• 1/2 cup sour cream

• 1/2 tsp paprika

• Ground red (cayenne) pepper

• 1/2 tsp salmon seasoning (Cicero's used McCormick's "Grill Mates" seasoning)

• 8 oz fresh salmon

• 2 Tbsp butter

• 2 to 3 tsp minced fresh garlic

• 1/4 cup diced red onion

• 2 cups baby spinach

• 2 oz cream cheese, cut into chunks

• 1/4 cup plus 2 Tbsp diced tomato, well-drained

• 2 (10- or 12-in) sandwich wrappers or flour tortillas

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Preparation

Make the sauce. In a small bowl, stir together sour cream, paprika, cayenne to taste and salmon seasoning; set aside. (Sauce is best made a day or two ahead; cover and refrigerate.)

Make the wraps. Rinse salmon and pat dry; discard skin. Cut fish into 1/2-inch pieces. In large skillet over medium heat, combine butter and garlic; cook 3 minutes. Add salmon and onion. Cook and stir about 2 minutes; stir in spinach. Continue to cook until salmon is cooked through (uniformly pink and opaque), about 2 minutes more. Gently stir in cream cheese and tomato.

Heat a dry griddle or a large skillet over medium heat. Lay a wrapper or tortilla flat; heat for a few seconds, just until pliable. Place on a work surface. Spoon about half of the salmon mixture in a cylindrical shape across the lower third of the wrapper. Fold the bottom of the wrapper over the filling, then fold each side over. Roll up tightly. Repeat with second wrapper. (If using 10-inch wrappers, you will have some filling left over.)

Return wraps to griddle over medium-high heat, seam-side down. Cook until golden brown and crisp, about 90 seconds. If desired, turn and brown the second side. Serve with sauce.