Salmon Rolls with Gremolata

Ingredients

• • 500 g salmon fillet
• • 2 Tbsp. olive oil
• • 1 tsp. salt
• • ½ tsp. pepper
• • 1 tsp. ground cumin
• • 155 g unsweetened natural yogurt, divided
• • 2 Tbsp. mayonnaise
• • 1 ½ lemons, juiced, divided
• • ½ c oil for frying
• • 6 flour tortillas
• • 1 c cilantro
• • 1 clove of garlic
• • ½ banana pepper or other mild hot pepper

Preparation

Preheat oven. Coat salmon with olive oil, salt, pepper and cumin. Bake for 10 minutes. Let cool.
Break salmon into large pieces. Pour mayonnaise and half of yogurt and lemon juice over salmon. Stir gently to combine.
Heat oil in a large skillet over medium-high heat.
Place 1/6 of the salmon mixture in a line down the center of each tortilla. Fold the tortilla and roll it tightly to hold the filling.
Place two rolls at a time in the hot oil, seam side down. Fry for one minute on each side until all sides are golden.
GREMOLATA: Place cilantro, garlic, the rest of the lemon juice and salt in a food processor until the mixture is finely chopped.
Cut each roll in half on a diagonal and place on a tray. Cover with the remaining yogurt and gremolata.

Tags:Salmon tortillas