Sunday, September 2, 2012

Fishy Business 2: Salmon and Rice Burritos

Fish tacos. 

... don't sound very good.  But everyone says they are.  Something to try?  I think so!  Cept we had leftover rice from last night's Thai Chili Glazed Salmon and Spanish Rice Pilaf, so we changed it up a bit and made burritos instead. And served em up street food style in our little blue baskets!

Also, in case you hadn't noticed, I'm trying to make this a somewhat more useful blog, by trying to post more recipes and less "Hey look at pictures of the awesome food we make and be jealous" sort of posts... So if you have any requests for recipes or suggestions for how to improve the blog or recipes, let me know!

Salmon and Rice Burritos

1 Salmon fillet
2 oz (1/4 cup) Lime Juice
6 oz (3/4 cup) Water
Cilantro (to taste)
1 t Kosher Salt
Grapeseed Oil
Salt and Pepper
Fresh pico de gallo (recipe below)
Shredded Cheddar Cheese (we used reduced fat)
Hot sauce (optional)
Cut salmon fillet into two pieces.  Combine lime juice, water, cilantro, and 1 teaspoon salt.  Pour over raw fish and put in refrigerator to marinate for about half an hour. (The fish will start to whiten on the outside, but shouldn't "cook" completely with the acid.)
Just before you pull the fish out of the marinade is a good time to steam tortillas if you're going to do that. (We did, and trust me, it's easy and AWESOME.) To do this, dampen (don't soak!) a clean tea towel.  Stack tortillas in the center of the towel and roll up GENTLY.  Put the towel bundle into the basket of a standard vegetable steamer and set to steam for 10 minutes.
After half an hour, remove fish from marinade, blot off excess marinade with clean paper towel, coat lightly with grapeseed oil, rub on salt and pepper to taste (I used a "medium" amount of each), and sear 30 seconds on each side.  Transfer to a 400 degree oven for 5-6 minutes until done. Remove from heat.
Remove tortillas from the steamer and unroll (if you're prepping one at a time, take out one tortilla and gently roll the others back up in the towel to keep them warm).  To each tortilla, add rice, fish, pico, cheddar, and hot sauce. To roll up burrito style (not like in the picture...), fold in the two "short" ends first, then fold the two long sides over the filling and close.
Fresh Pico de Gallo
3 roma tomatoes
1/2 red pepper
1 small shallot
2 green onions
2-3 cloves garlic
Cilantro, Salt, and Pepper to taste
1 jalapeno (optional)
Dice/Mince all ingredients and combine.  Let sit in refrigerator for at least one hour before serving.
Happy Cooking!

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