This was actually one of the first dishes I ever made. I was around 15 I think. My parents and I rarely went out to restaurants, and we had just unsuccessfully attempted that (there was too long of a wait). I threw together a bunch of ingredients we had in our fridge, and…ta-da! My mother and I still love these; my dad isn’t as “into” fish as he once was. Still, it’s delicious and nutritious!
- Pam, or a similar spraying substance
- Cayenne pepper
- Pepperjack cheese, grated or chopped
- Take your salmon, season it with pepper and cayenne, and sear it in a skillet. You do not have to cook the salmon all the way through–you really just want to sear it.
- Take a flour tortilla. Place the salmon, corn, and shredded/chopped cheese in the center.
- Fold in the following way (you want to basically make a “hot pocket”)
- Spray the tops of the hot-pocket/burritos with Pam (or olive oil–the point is to make a crust on top), and place into a 375* toaster oven for approximately 12-15 minutes (depending upon number and size of rollups).