Mexican Salmon Burritos
Salmon is a fantastic tasty and versatile fish, you can make so many dishes with it. This Mexican Salmon burritos work well for dinner or lunch meals.
Mexican Salmon Burritos
Salmon is such a versatile and fantastic flavour fish to cook with. Enjoy these Mexican Salmon Burritos.
Equipment
- Fry pan
Ingredients
- 260 g Fresh Salmon Skin on
- 2 tbs Mexican chilli powder
- 1 Corn Cob
- 4 Jumbo Tortilias
- 2 tbs Olive oil extra virgin
- 1 Baby cos lettuce Leaves seperated
- 1 Avocado deseeded sliced
- 1/2 Bunch corriander leaves picked
- Sliced red chillies Optional
- Lime wedges Optional
- 1/4 Cup Whole egg mayonnaise
- 1/4 Cup Greek-style yoghurt
- 1/2 Lime Zested, Juiced
Instructions
- Place salmon on a large plate and sprinkle over chilli powder, then season with salt. Rub mixture over salmon to coat. Set aside.
- Meanwhile, peel back husk on cob then remove and discard silk. Pull up husk to cover cob again. Microwave on high for 4 minutes. Heat a chargrill pan on barbecue grill on medium-high heat and cook corn, turning, for 30 seconds on each side or until charred. Set aside to cool.
- Chargrill tortillas for 2 minutes on each side or until charred. Cut kernels of cob in large chunks.
- To make the mime mayonnaise, combine all the ingredients in a small bowl. Season with salt and pepper.
- Heat oil in large frying pan over medium heat. Cook salmon, skin-side down, for 5 mintues. Turn and cook for a further 5 minutes or untillcooked to your liking.
- Assemble burritos using salmon, corn, lime mayonnoaise, tortilas, lettuce, avocado, corrinader , chilli and lime wedges.
Notes
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