I just went apple picking and have an overabundance of apples. Which means that I'm turning absolutely anything and everything into apple form. Yesterday, I made Quiche w/ Salmon, Leeks, & SnapDragon Apples. That might sound a little weird. It might even be a little weird. But the apples and salmon went surprisingly well together. It has a very fall flavor profile. It also almost went better as a burrito. This Burrito w/ Salmon, Leeks, & SnapDragon Apples was a surprising success in the first iteration of apples in absolutely everything for the next week.
Something about the addition of the avocado dip and hot sauce really brought out the sweetness of the apple juxtaposed with the savory notes of the salmon. There is some acidity in both the salmon and the avocado dip balanced incredibly well with the apples. I even tried a slightly sweeter hot sauce with undertones of fruit that are absolutely delectable.
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Variations of Salmon Burrito
Salmon in burritos might not be something that you're going to find everywhere. But growing up in the Pacific Northwest, salmon wasn't uncommon next to other fish tacos. This happens a lot in the Midwest with cod as well. So, while I might be a sucker for putting salmon in burritos? It's really not that uncommon. Even fast food has fish tacos. Add whatever you want to a burrito! Burritos are a great quick and easy recipe to mix and match your own favorite ingredients or what you have on hand. You can go as simple or out there as you want with the toppings. I turn just about everything into a burrito. They go with just about any flavor profile and are absolutely delocious.
Cook Quiche w/ Salmon, Leeks, & SnapDragon Apples. This takes about an hour and requires a baking dish and oven. You can easily toss any leftovers that you have on hand into a burrito for the same kind of effect! It's a great way to put a spin on leftovers and make what seems like an entirely new meal.
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 or 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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