I’m a big fan of Whole Foods. Yes, it’s a bit more expensive than other grocery stores, but I feel that the extra buck or two is worth it — especially for the meat and seafood quality (besides, where else will I get my soy sour cream?). Idealistically, I’d love to get seafood from a farmer’s market, but sometimes the farmer’s market isn’t always available.
If only I had some sort of transportation system that would magically warp in delicious Alaskan Salmon. Hmm…
Well, until the Xel’Naga stop by and hand us some fancy technology, we’re going to have to make do with going to the store to get our salmon. And you can manually warp in this salmon dish directly to your face with these handy-dandy Warp Prism tortillas.
Get your dose of Omega-3s with this simple salmon dish!
FOR THE SALMON
- 1 teaspoon of dill
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- olive oil
- juice of 1/2 of a lime
- 1 lb of salmon fillets
- 1/2 cup of spinach
- 6 whole wheat tortillas
FOR THE SALSA
- juice of 1 lime
- 1/3 cup cilantro
- 1 red onion
- 1 mango
Prep time should be about 25 minutes. Cook time is about 12 minutes. This recipe will feed 3 to 4 people
- Dice your cilantro, onion and mango.
- Add in lime juice.
- Add salt and pepper.
- Combine the ingredients — add additional salt and pepper to taste.
- Set a skillet on high heat.
- Place a teaspoon of olive oil in the skillet.
- Season the salmon with salt, pepper, dill, garlic powder, and cumin.
- When the oil hot (just before it begins to smoke), place the salmon in the pan. Reduce heat to medium after allowing the salmon to sear.
- Cook the salmon about 5-7 minutes on each side.
- Remove salmon and let cool for 1 minute.
- Warm tortillas by wrapping them in a damp paper towel and microwaving for about 10 seconds.
- Place spinach on the tortilla.
- Flake pieces of the salmon and place them on top of the spinach.
- Spoon mango salsa in the tortilla and wrap.
- Garnish with additional cilantro.