West Coast Burrito
Used with permission from Whitecap Books
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
West Coast Burrito. Serves 4
2 tsp (10 mL) minced garlic
1/2 cup (125 mL) sour cream
2 Tbsp (30 mL) fresh lemon juice
1/4 cup (60 mL) chopped parsley
1 Tbsp (15 mL) grainy Dijon mustard
4 Tbsp (60 mL) vegetable oil, divided
1/2 cup (125 mL) finely diced celery
1/2 cup (125 mL) finely diced green pepper
1/2 cup (125 mL) corn kernels
(frozen can be used, well thawed and drained)
1/2 cup (125 mL) finely chopped white onion
1 small zucchini, finely diced
Pinch salt and pepper
1 lb (500 g) wild BC salmon fillets
Four 12-inch (30 cm) whole wheat tortillas
2 cups (500 mL) cooked basmati rice, cooled
1 cup (250 mL) crumbled feta cheese
1/2 cup (125 mL) shredded mozzarella
3 cups (750 mL) organic greens, washed and dried
3/4 cup (185 mL) tomato salsa of your choice
- Preheat the oven to 400°F (200°C)
- 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.
- Set the garlic aioli aside and refrigerate until ready to use.
- 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.
- Sauté until the vegetables are just starting to brown. Cover the pan with a lid and set aside.
- 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.
- To assemble and bake the burritos
- Lay out four tortillas across the counter top.
- 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.
- 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.
- Place the four burritos on a greased baking sheet and bake in the preheated oven for 5 to 8 minutes.
- Remove them from the oven and let sit 1 minute.
- To serve
- Set out four plates. Cut each burrito in half.
- Lay one half on each plate and stack the corresponding half on it.
- Top with salsa and garnish with the remaining chopped parsley.
- For a larger meal, serve with a tossed green salad.
- Pairing Suggestion
- Soaring Eagle Pinot Meunier (Okanagan Valley, BC)
- Tom Firth: See Ya Later Ranch Pinot Noir (Okanagan Valley, BC)
Here’s a Tofino must-have after a day out in the surf and sunshine by Trish Dixon, Breakers Fresh Food Café, Tofino, BC
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