Burrito w/ Wine Poached Salmon & Saffron Rice
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.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Saffron Rice
- 1/4 tsp. turmeric minced
- 1/4 red onion diced
- 2 cloves garlic minced
- 1 habanero minced
- 1/4 tsp. saffron
- 2 tbsp. olive oil
- dash cumin
- dash smoked paprika
- dash salt
- dash pepper
- 1 ½ c. brown rice
- 3 ⅛ c. water
Wine Poached Salmon
- ~1 lbs. salmon fillet quartered
- 3 large tomatoes
- 1 large carrot roughly chopped
- 2 cloves garlic
- dash salt
- dash pepper
- 1 ½ c. dry white wine (I used sauvignon blanc)
- 1/2 lemon sliced
- 12 kalamata olives
- 1/4 tsp. saffron
Burrito
- 1/3 c. saffron rice
- 1/4 c. wine poached salmon
- 1 tortilla shell
- splash water
- dollop Greek yogurt or sour cream (optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- 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!