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Spicy Norwegian Salmon Spring Rolls

Photo Credit - NSEC

INGREDIENTS
 
Norwegian Salmon, Fillets
Olive Oil
Southwestern seasoning
Salt and pepper
Spinach tortillas, 12" round
Spicy rice and beans, held warm
Monterey Jack cheese, shredded
Roasted red bell peppers, sliced
Pico de gallo
Shredded lettuce

 WEIGHTS
 
48 oz.
---
1 oz.
---
---
54 oz.
12 oz.
24 oz.
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---		 MEASURES
 
12 each
as needed
4 Tbsp.
to taste
12 each
6 cups
3 cups
---
as needed
as needed

PROCEDURE

  1. To prepare the spicy salmon, brush each salmon fillet with olive oil, i tsp. southwestern seasoning and salt and pepper. Grill until cooked through; reserve.
  2. To assemble each sandwich layer one tortilla with 4-1/2 oz. rice mizture, 1 salmon fillet, 1 oz. cheese and 2 oz. peppers. Roll tightly and cut on a bias. Serve with pico de gallo and shredded lettuce
   
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