Posted on: Wednesday, September 22, 2004
Savory salmon can make party memorable
Associated Press
This easy-to-make pupu comes from chef/caterer Kathy Cary. "These appetizers are simple to make, but they taste and look like you've spent all day in the kitchen preparing them," she says.
Salmon Tortilla Roll-Ups
In a medium skillet, saute the salmon and sliced onion in butter for 4 minutes. Set aside to cool. Mix cream cheese and diced chipotles. Spread the mixture evenly on tortillas, and then top evenly with cooked onion, lettuce, tomato and avocado.
Slice the salmon lengthwise into eight 6-inch slices. Place two salmon strips slightly off-center on each tortilla and roll tightly.
Heat grill to medium heat; place rolls on grill and cook, turning to mark each side, about 2 minutes per side. Slice each tortilla roll-up into 8 sections.
(Substitute 10 ounces of chicken for the salmon. Saute the chicken in butter for 10 minutes.)
Makes 32 mini rolls.
• Per 1-roll serving: 100 cal., 5 g fat (2 g saturated), 15 mg chol., 100 mg sodium, 10 g carbo., less than 1 g dietary fiber, 4 g protein.
