Catfish Out of Water

I turn absolutely everything into a burrito. It's one of my favorite ways to utilize leftovers. I have only found a few things that don't work spectacularly wrapped in a lightly toasted tortilla with a dash of hot sauce! And this is truly a fantastic burrito. This week I made Grilled Salmon, Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts, and Potluck Avocado Dip w/ Greek Yogurt & Walnuts. So, naturally I'm in full-on salmon burrito mode.

I'm a big fan of salmon in burritos. I feel like white fish is more common in Latin American food. I grew up on the West Coast, though, and salmon is absolutely a season there. You can easily swap out any other fish of choice. But salmon has a subtle citrusy flavor that pairs incredibly well with the walnuts and lime in the quinoa and avocado dip.

I'm also just a proponent of eating good food. After all, if you have to put something into your body? It might as well be worth it! And salmon is one of my favorite foods. You can easily swap this out with any of your favorite ingredients. I often do this exact same type of burrito with tofu, a runny egg, or even just some freshly chopped up lettuce or tomatoes from the garden.

Gallery

Variations of Salmon Burrito

Salmon is hands down my favorite fish. So, it's only inevitable that it ends up in my burritos sometimes! It's an oily fish that is simple to bake in the oven or grill in the barbecue. It keeps well for days in the refrigerator. And it's absolutely delicious in burritos. It might not exactly be a fish taco? But it is fish taco adjacent.

Burrito w/ Salmon, Vermicelli Salad, & Avocado Dip

Duck Egg Quiche & Salmon Burrito

Burrito w/ Wine Poached Salmon & Saffron Rice

Burrito w/ Quinoa, Salmon, & Avocado Dip

This salmon burrito combines quinoa with sweet potatoes, tomatoes, walnuts, and lime juice with salmon and Greek yogurt avocado dip. I'm particularly fond of salmon with avocados. They both have an almost creamy consistency that pairs incredibly well. Although you can always substitute sour cream for a more classic burrito! Burritos are a great way to mix and match in your own favorite ingredients or whatever you have lying around.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Italian, Japanese, Latin American, Mediterranean, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Quinoa

• 1 sweet potato diced
• 2 cloves garlic minced
• 1/2 shallot minced
• 1 lime juiced
• 1 tbsp. olive oil
• dash salt
• dash pepper
• dash cumin
• dash coriander
• 1 ½ c. quinoa
• 3 c. water
• 1 ½ tomatoes diced
• 1/2 c. walnuts crushed

Grilled Salmon

• 1 fillet salmon
• splash olive oil
• dash salt
• dash pepper

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 6 limes juiced
• 1 ½ c. Greek yogurt
• 2 c. walnuts
• 4 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/3 c. quinoa
• 4 oz. salmon grilled
• 1 tortilla shell
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Cook Quinoa w/ Sweet Potatoes, Tomatoes, & Walnuts. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
• Grill Salmon. This takes about 20 minutes to barbecue over medium heat, depending on the size of the salmon. I wrapped mine in aluminum foil, although this is optional.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

Cook Tortilla

• Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
• Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
• Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
• Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.

  The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
• Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
• Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!

Tips, Tricks, & Notes

• For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito withaout cracking, there are solutions for this as well!