Salmon Wrap

INGREDIENTS

• 1 lbs of salmon
• 1/2 Lemon (to wash)
• 1 tbsp All purpose seasoning
• ½ tsp of garlic powder
• ½ tsp of onion powder
• 1 tbsp Jamaican Jerk Joy seasoning
• 1/2 tsp Black pepper
• 1 tbsp smoked Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried parsley
• 1 tsp Chili flakes
• 1/4 tsp of salt
• 1 Egg
• 1/2 cup flour
• 1/2 cup Cornstarch
• 1 cup oil (for frying)
• Mango salsa
• 1 cup Cucumber
• 1/4 Red onion
• 1/2 cup Sweet bell pepper pepper
• ½ cup mango
• ¼ of scotch bonnet pepper ( to taste )
• 3 tbsp cilantro
• 1/2 Lime
• Salt to taste
• 1 tsp Olive oil
• 1/2 tsp Dry Jamaican Jerk Joy seasoning
• Glaze
• 2 tbsp Butter
• 3 cloves minced Garlic
• 1/2 tsp Thyme
• 1 tsp Wet jerk seasoning or 2 Tsp Dry Jamaican Jerk Joy
• 1/2 cup Honey
• 1/2 Lemon
• ½ Scotch bonnet (add to your taste )
• 1 tsp Parsley
• Jerk Mayo
• 2 tbsp of mayo
• 1-2 tsp of wet or dry jerk seasoning
• Spinach Tortilla wrap
• Spring mix salad
• Avocado

INSTRUCTIONS

• Preparing the mango salsa. Chop the ingredients, mix in a bowl, and refrigerate.
• Wash & pat dry the salmon. Coat it with the seasoning mixture, cover, & marinate in the refrigerator for 1-2 hours.
• When ready to cook, mix cornstarch & flour in a bowl. Coat the salmon in egg, then with the flour mixture one at a time. Let it rest on a rack for 10 minutes.
• Make the honey glaze by heating butter & adding garlic, thyme, & jerk seasoning. Add honey & lemon & allow the mixture to thicken. Add parsley & scotch bonnet pepper, then set the glaze aside.
• Fry the salmon in 350F oil for about 3 minutes per side. Remove the excess oil with a paper towel, coat the salmon with the honey glaze. Wrap the salmon in a warm tortilla with spring mix salad, mango salsa, salmon tender, avocado, & Jerk Mayo. Grill the wrap for 2 minutes per side, & serve with additional Jerk Mayo & mango salsa on the side.