West Coast Burrito. Recipe

21
Ingredients

30m
Prep Time

15m
Cook Time

45m
Ready In

Recipe: #14027

August 27, 2014

Categories: Salmon, Pacific Northwest Fathers Day, Game/Sports Day, Sunday Dinner, Salmon Dinner, more

recipe by:
dienia b

"Here’s a Tofino must-have after a day out in the surf and sunshine by Trish Dixon, Breakers Fresh Food Café, Tofino, BC"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (459.8 g)
Calories 480.5
Total Fat - 19.7 g
Saturated Fat - 7.5 g
Cholesterol - 88.5 mg
Sodium - 1092.8 mg
Total Carbohydrate - 36 g
Dietary Fiber - 5 g
Sugars - 5.6 g
Protein - 41.7 g
Calcium - 457.3 mg
Iron - 4.2 mg
Vitamin C - 46.7 mg
Thiamin - 0.6 mg

Step 1

Preheat the oven to 400°F (200°C)

Step 2

Garlic aioli: Whisk 1 tsp (5 mL) of the minced garlic, the sour cream, lemon juice, 2 Tbsp (30 mL) of the chopped parsley, and the Dijon mustard together in a small bowl until they are well blended.

Step 3

Set the garlic aioli aside and refrigerate until ready to use.

Step 4

Burrito vegetables: In a medium frying pan, heat 2 Tbsp (30 mL) of the oil over medium heat. Add the celery, green pepper, corn, onion, zucchini, remaining 1 tsp (5 mL) of minced garlic, and the salt and pepper.

Step 5

Sauté until the vegetables are just starting to brown. Cover the pan with a lid and set aside.

Step 6

Salmon: Heat the remaining 2 Tbsp (30 mL) of vegetable oil in a large frying pan over medium-high heat. Lightly salt and pepper the salmon, and then sear it for 2 minutes per side.

Step 7

To assemble and bake the burritos: Lay out four tortillas across the counter top.

Step 8

In the centre of each tortilla, in the following order, distribute equal portions of rice, sautéed vegetables, salmon, feta, mozzarella, garlic aioli, and organic greens.

Step 9

Roll the two shorter sides of the tortilla toward the centre, then roll the side that is closest to you over and tuck the tortilla so that all sides are secure.