Carolyn Pollack'S Grilled Salmon Burritos With Goat

Name: Carolyn Pollack'S Grilled Salmon Burritos With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Cucumber Salsa; 2 cucumbers, peeled and diced; 1/4 red onion, finely diced; 1/2 red bell pepper, seeded, deveined, and finely diced; 1/2 yellow bell pepper, seeded, deveined, and finely diced; 1/4 bunch fresh cilantro, stemmed and coarsely chopped (coriander); 1 teaspoon fresh dill leaves, finely chopped; 1 fresh serrano chili, stemmed, seeded, and finely minced; 2 teaspoons olive oil; 3 teaspoons red wine vinegar; 2 -3 pinches salt; For the Salmon Burrito; 2 teaspoons finely minced stemmed fresh thyme leaves; 2 teaspoons finely minced stemmed fresh basil leaves; 2 teaspoons finely minced stemmed fresh flat-leaf Italian parsley; 1/2 cup about 1/4 pound creamy goat cheese; 4 skinless salmon fillets, 6 ounces each; 2 tablespoons chimayo chili powder; 1/4 cup olive oil; 3 cups black beans; 4 large flour tortillas

Servings: persons

For the Cucumber Salsa
2 cucumbers, peeled and diced
1/4 red onion, finely diced
1/2 red bell pepper, seeded, deveined, and finely diced
1/2 yellow bell pepper, seeded, deveined, and finely diced
1/4 bunch fresh cilantro, stemmed and coarsely chopped (coriander)
1 teaspoon fresh dill leaves, finely chopped
1 fresh serrano chili, stemmed, seeded, and finely minced
2 teaspoons olive oil
3 teaspoons red wine vinegar
2 -3 pinches salt
For the Salmon Burrito
2 teaspoons finely minced stemmed fresh thyme leaves
2 teaspoons finely minced stemmed fresh basil leaves
2 teaspoons finely minced stemmed fresh flat-leaf Italian parsley
1/2 cup about 1/4 pound creamy goat cheese
4 skinless salmon fillets, 6 ounces each
2 tablespoons chimayo chili powder
1/4 cup olive oil
3 cups black beans
4 large flour tortillas

1
To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
2
To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
3
To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
4
Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
5
While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
6
Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
7
To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.

978

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the Cucumber Salsa, 2 cucumbers, peeled and diced, 1/4 red onion, finely diced, 1/2 red bell pepper, seeded, deveined, and finely diced, and more.

Yes, Carolyn Pollack'S Grilled Salmon Burritos With Goat Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carolyn Pollack'S Grilled Salmon Burritos With Goat Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions