INGREDIENTS

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)  

DIRECTIONS

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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