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High Liner Foodservice

High Liner Foodservice

Grilled Chimmi Churri Salmon Wrap

Indulge your taste buds with our exquisite Grilled Chimmi Churri Salmon Wrap, a culinary masterpiece featuring premium Atlantic salmon. Savor the succulence of perfectly grilled salmon, complemented by a mouthwatering chimi churri blend of garlic, olive oil, parsley, and cilantro. This flavorful delight is wrapped in a wholesome whole wheat tortilla, embracing the goodness of quinoa and the rich, crumbly texture of Cotija cheese. Elevate your operation and customers' experience with this harmonious blend of high-quality sustainable Salmon and fresh vegetables, promising a delicious and satisfying meal that's both wholesome and indulgent.
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
  • 4 ea Atlantic Salmon Fillets
  • 3 tbsp Olive Oil
  • 2 tbsp Kosher Salt
  • 1 tbsp Ground Black Pepper
  • 1 ea Zucchini
  • 1 ea Summer Squash
  • 1 ea Red Bell Pepper
  • 1 ea Red Onion
  • 1 oz Cotija Cheese
  • 8 ea Wheat Tortilla

For the Quinoa

  • 4 oz Quinoa
  • 8 fl-oz Water

For the Chimmi Churri Sauce

  • 1 oz Parsley, chopped
  • 1 oz Cilantro, chopped (w/ stem)
  • 1.25 oz Garlic, minced
  • 2 tbsp Oregano
  • 1 tbsp Kosher Salt
  • 2 tsp Red Pepper Flakes t Crushed Pepper Flakes
  • 2 fl-oz White Wine Vinegar
  • 8 fl-oz Extra Virgin Olive Oil
  1. Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
  2. For the Chimmi Churri Sauce: Gather and add all of the ingredients for the chimmi churri (except the olive oil)to a blender or food processor. With the machine running on medium-high speed slowly drizzle in the extra virgin olive oil until completely emulsified.
  3. For the Quinoa: Add the quinoa to a small pot along with the water. Bring the pot to a simmer over a medium-high setting and cook for approximately 8-10 minutes until all of the water is absorbed and the quinoa is fluffy. Reserve off the heat until ready for use.
  4. For the Vegetables & Salmon Fillets: Preheat a grill to medium-high heat. Cut both ends off of the zucchini and squash and then cut in half lengthwise. Clean the red onion and cut in half. Brush all of the vegetables, including the whole bell pepper, with approximately 2 tbsp of the olive oil. Season liberally with salt and pepper, reserving some to season the fillets. Add the vegetables to the preheated grill and cook for 2 minutes before rotating 90° to create grill hash marks. Continue cooking the vegetables, rotating every 1-2 minutes, just until tender and then reserve off the heat. Meanwhile, season the Salmon Fillets with the remaining olive oil, kosher salt and ground black pepper. Place the fillets onto the preheated grill and cook for at least 3 minutes before rotating 90° to create hash marks. Cook another 3 minutes before turning the fillets over to fully cook. Finish the Salmon to your desired internal temperature (145℉-155℉). Remove from the grill and rest briefly.
  5. To Assemble & Serve: Lightly warm or toast the tortillas over an open flame. Lay out the whole wheat tortillas across a work surface. Divide the grilled vegetables equally between the eight tortillas. Flake the fully cooked Salmon Fillets and divide equally between each of the tortillas. Liberally drizzle each wrap with approximately 3-4 tbsp of prepared Chimmi Churri sauce and sprinkle with cotija cheese before serving.