4 1/2 lbs. Salmon Filets , skinned, cubed
1 batch Tangy Salmon Glaze (see Related Recipe)
1 batch Cilantro Rice (see Related Recipe)
1 batch Jicama and Red Bell Pepper Slaw (see Related Recipe)
12 Mission® 8" Heat Pressed Flour Tortillas (10410)
1.) Add cubed salmon to Tangy Salmon Glaze and stir to coat. Transfer to a 1/2 steam table pan, cover and refrigerate.
2.) Arrange salmon chunks on skewers and grill, continually adding extra glaze until cooked. Serve salmon skewers on a bed of Cilantro Rice with warm Mission® flour tortillas and Jicama and Red Bell Pepper Slaw on the side.
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