Grilled Salmon Burrito (Copycat Dos Coyotes Fish Burritos)

• porciones: 2 servings
• tiempo activo: 15 minutes
• tiempo total: 40 minutes

Ingredientes

1 Tbsp Oil of Choice

1 medium Onion (chopped)

5 cloves Garlic (minced)

1 C Long Grain White Rice

1 ¾ C Vegetable or Chicken Stock, or Water

1 Bay Leaf

1 tsp Dried Oregano

2 tsp TJ's Vegan Chicken-less Seasoning Salt

1 can Kernel Corn (drained)

2 Tbsp Butter

2 Tbsp AP Flour

1 C Veggie or Chicken Stock, or Water

2 oz Cream Cheese (or Neuchfatel)

1/4 C Greek Yogurt (or Sour Cream)

1 can Fire Roasted Diced Green Peppers

Cayenne Powder (to taste)

1 tsp TJ's Everything but the Elote Seasoning Blend (or a homemade blend)

1 tsp Chicken Salt (or Chicken/Vegetable Bouillon Powder)

1/2 tsp Garlic Powder

1/2 tsp Coriander Powder

1/2 Lime (juiced)

1/4 C Fresh Cilantro

2 Salmon Fillets

1 drizzle Oil of Choice

1/4 tsp Dried Oregano

1/2 tsp Garlic Powder

1/4 tsp Cumin Powder

Salt and Pepper (to taste)

2 Tortillas

Cheddar Cheese (grated, enough to cover tortilla within 1/4 inch of border)

TJ's Hatch Valley Salsa (to taste)

TJ's Jalapeno Sauce (optional, to taste. If you prefer your food on the mild side, omit.)

Instrucciones

Special Rice

In a medium-sized saucepan, heat oil and sauté onion and garlic.When onion is beginning to soften, add in rice. Stir to coat and lightly toast rice. Pour everything into an oven-safe baking dish before adding in chicken stock, veggie stock or water, bay leaf, dried oregano, chicken salt, and corn. Cover tightly with foil, then bake at 425F for 25 minutes.

White Sauce

In the same medium saucepan, make a roux over medium heat using melted butter and adding AP flour. Simply stir the flour around in the butter until it’s golden brown and smells nutty. Slowly whisk in chicken stock, veggie stock or water. The roux will tighten up at first, so make sure to thoroughly and consistently keep whisking until all liquid is absorbed. Let simmer for 2-3 minutes until thickened slightly. Then add in cream cheese, Greek yogurt (or sour cream), fire roasted diced green peppers, Cayenne powder to taste, TJ’s Everything But the Elote Seasoning Salt, TJ’s Vegan Chicken-less Seasoning Salt, garlic powder, coriander powder, fresh cilantro and lime juice.

Salmon

On a foil or parchment lined cookie sheet (for easy clean up if you're broiling) spray with non-stick spray and put your salmon fillets skin side down. Season with, olive oil, salt and pepper, garlic powder, cumin & oregano.To grill: heat grill to high, then brush grates with oil. Place fish skinless side down first to get that yummy charbroil. DON'T MOVE FISH ONCE IT HITS THE GRILL UNTIL YOU ARE READY TO FLIP. Close lid and cook 1-3 minutes, then flip and cook another 3-5 minutes until done.To broil: Broil at 500F for 15-18 minutes skin side down, or until the fish flakes easily.

Assemble

In a sauté pan large enough for your tortilla, or on a griddle, heat a glug of oil till shimmering. Add a tortilla and coat with cheddar cheese to within 1/4 inch of the edge. Leave on until cheese is fully melted (and if you're using taco sized shells, until the tortilla starts to become golden and a little crispy.Assemble by layering special rice, white sauce, salmon, salsa verde, and jalapeño sauce (if using). If your tortilla is large enough to turn into a burrito, do that by folding it up and tossing it back in your pan to lightly crisp up the edges and seal it shut. Enjoy!

Notas

Quicker version

- salmon in oven

- rice in rice cooker

- can corn plus 1 small onion

- sour cream mixed with taco seasoning (try the elite seasoning next time)

- salsa verde from Chavez with tortilla chips

Nutrición

• Calorías: 1149 kcal
• Grasa Total: 45 g
• Grasa Saturada: 17 g
• Grasa No Saturada: 24 g
• Grasa Trans: 0.5 g
• Colesterol: 153 mg
• Sodio: 5401 mg
• Carbohidratos Totales: 132 g
• Fibra Dietética: 9 g
• Azúcares Totales: 13 g
• Proteína: 55 g