Mango Chimichurri Salmon Wrap
Mango Chimichurri Salmon Wrap
Ingredients
For the Harissa Honey Glazed Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon harissa
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Charred Corn
- 1 1/2 cups corn kernels, from fresh cobs or frozen
- 1 teaspoon olive oil, for cooking
For the Mango Chimichurri
- 1 mango, diced
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced, seeds removed for less heat, optional
- 1/2 cup cilantro, chopped
- 1/4 cup mint, chopped
- 1/4 cup olive oil
- 1 lime, juiced
- 1/4 teaspoon salt, to taste
For the Crunchy Collard Green Slaw
- 4 cups collard greens, thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Assembly
- 4 large tortillas, or wraps
Instructions
- 1
Prepare the Harissa Honey Glaze: In a small bowl, combine 1 tablespoon of harissa, 1 tablespoon of honey, and 1 tablespoon of olive oil. Mix well until thoroughly combined.
⏱️ 2 min
- 2
Season the Salmon: Pat the salmon fillets dry with a paper towel. Season them generously on both sides with salt and black pepper.
⏱️ 2 min
- 3
Glaze the Salmon: Spoon the harissa honey glaze over the salmon fillets, ensuring they are well coated on all sides.
⏱️ 2 min
- 4
Cook the Salmon: Preheat a grill or grill pan over medium-high heat. Once hot, place the glazed salmon fillets on the grill. Cook for 3 to 4 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Baste occasionally with any remaining glaze during cooking.
⏱️ 8 min•🌡️ 400
- 5
Char the Corn: While the salmon cooks, heat a pan over medium-high heat with a drizzle of olive oil. Add the corn kernels and cook, stirring occasionally, until they are lightly charred and tender, about 5 to 7 minutes.
⏱️ 7 min
- 6
Prepare the Mango Chimichurri: In a medium bowl, combine the diced mango, finely diced red onion, finely diced jalapeno (if using), chopped cilantro, and chopped mint.
⏱️ 5 min
- 7
Finish the Chimichurri: Pour in 1/4 cup of olive oil and the juice of 1 lime. Season with salt to taste. Stir all ingredients together until well combined.
⏱️ 2 min
- 8
Prepare the Slaw Dressing: In a small bowl, whisk together 1/4 cup of red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of olive oil. Season with salt and black pepper to taste.
⏱️ 2 min
- 9
Dress the Slaw: In a separate large bowl, add the thinly sliced collard greens. Pour the prepared dressing over the collard greens and toss until evenly coated.
⏱️ 3 min
- 10
Warm Tortillas: Lightly warm the tortillas or wraps according to package directions, either in a dry pan, microwave, or oven.
⏱️ 1 min
- 11
Assemble the Wraps: Lay out a warm tortilla on a clean surface. Spread a generous layer of the crunchy collard green slaw down the center of the tortilla.
⏱️ 1 min
- 12
Add Salmon and Toppings: Place one piece of the harissa honey glazed salmon on top of the slaw. Spoon a generous amount of mango chimichurri and charred corn over the salmon.
⏱️ 1 min
- 13
Wrap and Serve: Fold the sides of the tortilla inwards over the filling, then roll it up tightly from the bottom to form a secure wrap. Repeat with the remaining tortillas and ingredients. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Chimichurri Salmon Wrap
For the Harissa Honey Glazed Salmon
- 4 salmon fillets, about 6 ounces each
- 1 tablespoon harissa
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, freshly ground, to taste
For the Charred Corn
- 1 1/2 cups corn kernels, from fresh cobs or frozen
- 1 teaspoon olive oil, for cooking
For the Mango Chimichurri
- 1 mango, diced
- 1/2 red onion, finely diced
- 1 jalapeno, finely diced, seeds removed for less heat, optional
- 1/2 cup cilantro, chopped
- 1/4 cup mint, chopped
- 1/4 cup olive oil
- 1 lime, juiced
- 1/4 teaspoon salt, to taste
For the Crunchy Collard Green Slaw
- 4 cups collard greens, thinly sliced
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, freshly ground, to taste
For Assembly
- 4 large tortillas, or wraps
Instructions
- 1
Prepare the Harissa Honey Glaze: In a small bowl, combine 1 tablespoon of harissa, 1 tablespoon of honey, and 1 tablespoon of olive oil. Mix well until thoroughly combined.
⏱️ 2 min - 2
Season the Salmon: Pat the salmon fillets dry with a paper towel. Season them generously on both sides with salt and black pepper.
⏱️ 2 min - 3
Glaze the Salmon: Spoon the harissa honey glaze over the salmon fillets, ensuring they are well coated on all sides.
⏱️ 2 min - 4
Cook the Salmon: Preheat a grill or grill pan over medium-high heat. Once hot, place the glazed salmon fillets on the grill. Cook for 3 to 4 minutes per side, or until the salmon is cooked through and flakes easily with a fork. Baste occasionally with any remaining glaze during cooking.
⏱️ 8 min•🌡️ 400 - 5
Char the Corn: While the salmon cooks, heat a pan over medium-high heat with a drizzle of olive oil. Add the corn kernels and cook, stirring occasionally, until they are lightly charred and tender, about 5 to 7 minutes.
⏱️ 7 min - 6
Prepare the Mango Chimichurri: In a medium bowl, combine the diced mango, finely diced red onion, finely diced jalapeno (if using), chopped cilantro, and chopped mint.
⏱️ 5 min - 7
Finish the Chimichurri: Pour in 1/4 cup of olive oil and the juice of 1 lime. Season with salt to taste. Stir all ingredients together until well combined.
⏱️ 2 min - 8
Prepare the Slaw Dressing: In a small bowl, whisk together 1/4 cup of red wine vinegar, 1 tablespoon of honey, and 1 tablespoon of olive oil. Season with salt and black pepper to taste.
⏱️ 2 min - 9
Dress the Slaw: In a separate large bowl, add the thinly sliced collard greens. Pour the prepared dressing over the collard greens and toss until evenly coated.
⏱️ 3 min - 10
Warm Tortillas: Lightly warm the tortillas or wraps according to package directions, either in a dry pan, microwave, or oven.
⏱️ 1 min - 11
Assemble the Wraps: Lay out a warm tortilla on a clean surface. Spread a generous layer of the crunchy collard green slaw down the center of the tortilla.
⏱️ 1 min - 12
Add Salmon and Toppings: Place one piece of the harissa honey glazed salmon on top of the slaw. Spoon a generous amount of mango chimichurri and charred corn over the salmon.
⏱️ 1 min - 13
Wrap and Serve: Fold the sides of the tortilla inwards over the filling, then roll it up tightly from the bottom to form a secure wrap. Repeat with the remaining tortillas and ingredients. Serve immediately and enjoy!
⏱️ 2 min