You may also like
Categories:
corn white rice black beans sour cream plain yogurt avocados lime juice salt red onions olive oil salmon ground cumin ground coriander flour tortillas
Viewed: 48 - Published at: 8 years agoIngredients
- 1 cup fresh or frozen corn kernels
- 1 cup cooked white rice
- 1 cup cooked drained black beans
- 1/2 cup sour cream
- 1/2 cup plain yogurt
- 2 tablespoons finely chopped canned chipotle chiles in adobo
- 2 ripe Hass avocados
- 2 1/2 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 3 medium red onions, thickly sliced
- 2 tablespoons pure olive oil, plus more for the grill
- Six 6-ounce skinless salmon fillets
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Six 12-inch flour tortillas
Method
- In a small saucepan of boiling water, cook the corn until tender, about 4 minutes; drain and let cool.
- Put the corn in a medium bowl and add the rice and beans.
- In a small bowl, stir together the sour cream, yogurt and chipotles.
- Halve the avocados and scoop the flesh into a bowl.
- Add the lime juice and mash until smooth.
- Season with salt and pepper and cover with plastic wrap.
- Light a grill or heat a grill pan.
- Brush the onion slices with the 2 tablespoons of olive oil and season with salt and pepper.
- Grill the onions over a low fire for about 20 minutes, turning once, until nicely caramelized; transfer to a plate.
- Brush the grill or grill pan with oil.
- Season the salmon with the cumin, coriander and salt and pepper.
- Put the salmon on the grill and cover.
- Alternatively, arrange the fillets on the grill pan and cover tightly.
- Grill the fish over a low fire for 8 to 10 minutes, or until cooked through.
- Transfer the fish to a plate.
- Warm the tortillas on the grill for a few seconds, just until pliable.
- For each burrito, spread some of the grilled onions on a tortilla and top with a salmon fillet, some of the rice mixture and avocado and 2 heaping tablespoons of chipotle cream.
- Fold in the bottom, sides and top of the tortilla to enclose the filling and serve.
