Cajun Salmon Wraps with Paprika Sauce


Cajun Salmon Wraps with Paprika Sauce

Cajun Salmon Wraps with Paprika Sauce

4 servings


1 green bell pepper

1 red bell pepper

1 small onion 

2 cans (about 10oz total) salmon

1 large egg

¼ cup dry breadcrumbs

1 tablespoon plus 1 teaspoon Cajun seasoning

1 teaspoon fine sea salt, divided

2 tablespoons preferred vegetable oil, divided

½ cup mayonnaise

1 teaspoon sweet paprika

1 teaspoon pickle relish

½ teaspoon hot sauce

¼ teaspoon garlic powder

4 Tumaro’s 8” 9-Grain with Seeds Carb Wise Wraps

  1. Thinly slice red and green bell pepper, then dice enough to get ¼ cup each green and red pepper. Set remaining sliced pepper aside. Thinly slice onion, then mince enough to get 2 tablespoons. Set remaining onion aside.
  2. In a large bowl combine salmon, egg, crumbs, diced green and red bell pepper, minced onion, 1 tablespoon Cajun seasoning, and ½ teaspoon salt. Form mixture into small cakes, using a scant ¼ cup per cake. 
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium. Fry cakes, turning once, until browned on both sides.
  4. Wipe out skillet, place back over medium heat, and add remaining 1 tablespoon oil. Add sliced green and red bell pepper and onion and ¼ teaspoon salt and saute until softened, about 5 minutes.
  5. In a small bowl mix together mayonnaise, paprika, remaining 1 teaspoon Cajun seasoning, relish, hot sauce, remaining ¼ teaspoon salt, and garlic powder.
  6. To serve, divide sautéed peppers and onions between wraps, then top with salmon cakes and drizzle with sauce.