A salmon burrito is not entirely out of my wheelhouse. I grew up in the Pacific Northwest with salmon everywhere. And I am perpetually nostalgic about wild caught seafood. A wine poached salmon with saffron rice burrito isn't exactly what I imagined being on the menu! But life is too short not to eat delicious food. And, after all, everything is better in burrito form!
I initially started out this week by making Brown Rice with saffron, habaneros, and turmeric. Then, I Poached Salmon in a tomato and white wine sauce with saffron, lemons, and kalamata olives. After making the salad that I was planning for this meal, the rest of the week was about turning it into as many fun and interesting meals as possible!
Which, of course, meant a burrito. Anyone who knows me, knows that I turn absolutely anything and everything into a burrito! There's something so simple, convenient, and portable about it. Burritos are one of my favorite foods of all time. I will take any excuse to dollop sour cream and hot sauce on whatever I eat. But burritos are my go-to for reinterpretating traditional meals into something new and interesting.
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Variations of Salmon Burrito
Salmon is one of my favorite seafoods. Growing up on the West coast, it was a staple of my diet growing up. And I can't help but keep up the habit! I'm particularly fond of cooking salmon for salads or even to wrap up in a burrito. Which just goes to show how incredibly versatile salmon really is. It has a subtle flavor that works with a plethora of other flavor combinations. From Middle Eastern to Indian to Latin American.
I like to turn everything into a burrito. This one isn't too far fetched, though. Rice and seafood make pretty frequent appearances in burrito form. It might not always be white wine poached salmon in saffron rice! But I utilize everything that I have and enjoy making new meals with whatever ingredients that I have leftover in my refrigerator. This salmon burrito with white wine poached salmon and saffron rice boasts a kick from lemons, tomatoes, and habaneros in a fun tortilla.
Cook Saffron Rice. 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.
Poach Salmon in Tomatoes & White Wine. This takes about a half hour and requires a fillet of salmon, tomatoes, dry white wine, saffron, and kalamata olives.
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 sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles.
Serve immediately.
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 without cracking, there are solutions for this as well!
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