Salmon Roll-Ups

Salmon Roll-Ups

SUBMITTED BY: Evelyn Gebhardt

"As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. It's terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS  16

INGREDIENTS

• 1 (15 ounce) can salmon
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons mild or medium salsa
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried cilantro (I don’t use)
• 1/4 teaspoon ground cumin
• 8 (8 inch) flour tortillas

Connie’s Note:  On 10/17/08 I made it with only 4 soft shells & it was very good, next time tried it with 7 wheat shells, worked great!

DIRECTIONS

Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla.

Roll each tortilla up tightly and wrap individual with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces.
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