We replaced the usual rice with pan-roasted sweet potatoes, onions, and poblano chiles, giving this burrito a healthy dose of fiber as well as heart-protecting micronutrients such as carotenoids (in the sweet potatoes), flavonoids (onions), folic acid (cabbage), and omega-3 fatty acids (salmon). Prep and Cook Time: about 45 minutes.
2 tablespoons olive oil
2 teaspoons lime juice
4 cloves garlic, peeled and minced
1 1/2 teaspoons ground dried chiles
1 1/2 teaspoons salt
1 pound boned salmon fillet (about 1 in. thick)
1 large Garnet or Jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 inch thick
1 zucchini, halved lengthwise, then sliced 1/3 inch thick
1 red onion, peeled, halved lengthwise, and cut into 1/4-inch-thick wedges
1 fresh poblano chile, stemmed, seeded, and chopped
6 whole-wheat flour tortillas (10 in. wide), warmed
Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
How to Make It
Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil.
Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt.
Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside.
In a medium bowl, toss the sweet potato, zucchini, onion, and chile with the remaining marinade. Arrange vegetables in a single layer on the baking pans.
Roast vegetables for 10 minutes, then add salmon, skin side down, to one pan and return to oven. Continue roasting until potatoes are tender when pierced and salmon is opaque but still moist-looking in center of thickest part, 7 to 10 minutes.
Remove skin from salmon and slice fillet into six equal portions.
Spoon vegetable mixture equally onto warm tortillas. Top each with a piece of salmon and a little cilantro, cabbage, and sour cream. Fold tortilla over the filling. Serve with more sour cream and the lime wedges.
This is interesting. I think the vegetables cook for too long. Either that or they either need more oil or should be tossed part way through cooking. The salmon needs more time to cook (mine took about 15 minutes) and probably should be on it's own baking sheet (or at least not set on top of the vegetables).
I feel like it needed a little bit more spice - we put some creamy chipotle sauce on ours. I think it would be fine without the tortilla too. In my opinion it doesn't really add anything to recipe except for extra carbs.
These were so good! Kinda sweet with the potatoes and smokey heat with the chiles. I used chipotle chile powder for the ground dry chiles. The marinade was delicious on both the salmon and the roasted veggies. I will definately make these again.
Delicious! I used 1 tsp. ancho chile powder (I don't have a spice grinder to grind down dried chiles) and double the olive oil and lime because I wanted a bit more marinade for extra vegees. I put the sweet potato in the oven for about 10 minutes before adding the remaining vegees since I like the onions and squash to remain a bit crunchy. I added red cabbage and cilantro at the end, but no sour cream. This was more flavorful than I'd expected.
Great recipe. We grilled the salmon and roasted the veggies as described in the recipe. Paired with a Pinot Noir wine as recommended...fantastic! Leftovers the next day tasted great! Salmon was ultra fresh from AK! :)
I liked the flavours, but had problems with the textures. Roasted veggies - soft, wheat tortilla - soft, roasted salmon -soft. Not enough crunch! I might make it again, but I would sear the salmon in a frying pan before popping it in the oven. And maybe add some tortilla chips.
I thought the combination of chilis, sweet potato and salmon sounded weird but i was so sick of my stand-by salmon recipes that i decided to give it a try. i loved it! the combo was amazing. have made it several times now. have added leftover fresh corn to the veggie mixture and that was tasty, also.
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