INGREDIENTS

3 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
8 oz. vol. * Squash Ribbons 
8 oz. vol. * Zucchini Ribbons 
1.5 oz. vol. Red Onions , shaved   
1 1/2 oz. vol. Almonds Crust , see related recipe 
5 oz. wt. Fresh Wild Salmon Filets  
1 oz. vol. Almond Dijon Vinaigrette , see related recipe 

DIRECTIONS

1.) Bring tortillas to room temperature.

2.) Toss veggies together in mixing bowl and place in microwave safe bag. Hold refrigerated until ready for use.

3.) Spread almond crust evenly over salmon filet and place crusted side down onto a seasoned flattop or medium size sauté pan over medium high heat.

4.) Toast almond crust and turn over.

5.) While salmon is cooking, heat tortillas on a grill and toast both sides. Place veggies in Microwave until heated throughout and evenly distribute into grill ready tortillas. Finish cooking salmon and place onto a cutting board.

6.) Cut salmon into 3 equal portions and serve over squash and zucchini ribbon medley.

7.) Drizzle with Almond Dijon vinaigrette to serve.

8.) * squash and zucchini ribbons were made on a turning slicer.

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