Catfish Out of Water

I have been in full on seafood mode. From Salmon & Vermicelli Salad and Salmon Salad w/ Avocado Dip and Salmon Bruschetta w/ Avocado Dip & Poached Eggs to Blackened Tilapia w/ Avocado Salsa & Dip. However, today we're getting back to one of my absolutely favorite things to do! And that's to turn absolutely everything that I have into a burrito form. Now, this is pretty much the salmon and vermicelli salad in a burrito form. But it's an absolutely delicious salmon burrito and fits incredibly well in this series of seafood that I have been into!

I am a big fan of salmon in burritos. I know that that sounds a little funny. Some of my friends to make fun of me because apparently "salmon doesn't belong in tacos." And, while burritos are absolutely not tacos, there is this weird stigma that salmon is a Northern West Coast thing. But I'm a big fan of mixing culinary genres and have absolutely no qualms with mixing salmon with a plentitude of Mexican, Latin American, Spanish, Italian, Mediterranean, Indian, Thai, and Japanese-inspired dishes. It's an incredibly mild seafood that doesn't have that "fishy" taste to it. Which makes it fit incredibly well with a whole multitude of dishes.

So, I am endeavoring to turn everything in my refrigerator into a burrito! Including Baked Salmon, Avocado Dip w/ Tahini & Lemon, and Vermicelli Salad w/ Avocado, Cucumber, & Tomato.

Gallery

Variations of Vermicelli Burrito

I've been making vermicelli salads for the last couple of weeks. It's one of my new favorite things to make! Consisting predominately of fresh fruits and vegetables, it's incredibly easy to throw together. Wrapping it in a tortilla and making a burrito is also just as simple. It's also one of the first burrito that I started putting avocado dip on top of. Which is absolutely a game changer!

Burrito w/ Vermicelli, Avocado Dip, & Runny Egg

Vermicelli, Kohlrabi, & Avocado Burrito

Burrito w/ Vermicelli Salad, Tofu, & Avocado Dip

Burrito w/ Salmon, Vermicelli Salad, & Avocado Dip

This vermicelli burrito combines salmon, avocados, carrots, red bell peppers, tomatoes, cucumbers, ginger, garlic, shallots, tamari, tahini, rice vinegar, and freshly squeezed lime juice. It's a quick and easy dish to throw together and a great way to utilize leftovers in a new and interesting way. I'm particularly fond of salmon because I grew up on the West Coast. Although you can easily substitute any seasood of choice. I've made similar burritos with Blackened Tilapia, which is also delicious. You could also use tofu or tempeh for a meat-free version.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Asian, Italian, Japanese, Mexican

Servings 1 serving

Equipment

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

Ingredients

  

Baked Salmon

• 1 filet salmon
• splash olive oil
• lemons sliced

Vermicelli Salad

• 100 g. vermicelli
• 2 carrots diced
• 1 red bell pepper diced
• 1 tomato diced
• 1/2 English cucumber (or 1 standard cucumber), diced
• 1 tbsp. ginger minced
• 2 cloves garlic minced
• 1/4 shallot minced
• 1 avocado diced
• 3 tbsp. tamari
• 3 tbsp. white rice vinegar
• 2 tbsp. tahini
• 1 lime juiced

Avocado Dip

• 3 avocados
• 3 cloves garlic
• 2 lemons juiced
• 2 tbsp. tahini
• 2 tbsp. olive oil
• dash salt
• dash pepper
• 3/4 c. Greek yogurt

Burrito

• 1/3 c. vermicelli salad
• 4 oz. salmon baked
• 1 tortilla shell
• splash water
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Burritos are the quintessential leftover food. In this recipe, I utilized some leftover salmon. Baked Salmon takes about 15 minutes to cook in the oven, depending on the size of the filet. Otherwise Barbecue Salmon can also be made wrapped in foil on the grill.
• This Vermicelli Salad w/ Avocado, Cucumber, & Tomato recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a 15 to toss together, most of which is spent cooking the vermicelli. As the rest of the salad is raw and simply mixed together.
• I also topped this burrito with Potluck Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. 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 depending on your own personal taste.
• 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 without cracking, there are solutions for this as well!