Carolyn Pollack's Grilled Salmon Burritos With Goat Cheese

Name: Carolyn Pollack's Grilled Salmon Burritos With Goat Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 burritos, 4 serving(s)
Ingredients: 2 cucumbers, peeled and diced; 1/4 red onion, finely diced; 1/2 red bell pepper, seeded, deveined, and finely diced; 1/2 yellow bell pepper, seeded, deveined, and finely diced; 1/4 bunch fresh cilantro, stemmed and coarsely chopped (coriander); 1 teaspoon fresh dill leaves, finely chopped; 1 fresh serrano chili, stemmed, seeded, and finely minced; 2 teaspoons olive oil; 3 teaspoons red wine vinegar; 2 -3 pinches salt; 2 teaspoons finely minced stemmed fresh thyme leaves; 2 teaspoons finely minced stemmed fresh basil leaves; 2 teaspoons finely minced stemmed fresh flat-leaf Italian parsley; 1/2 cup about 1/4 pound creamy goat cheese; 4 skinless salmon fillets, 6 ounces each; 2 tablespoons chimayo chili powder; 1/4 cup olive oil; 3 cups black beans; 4 large flour tortillas

Submitted by Chef #824788

"My staff at Relios Jewelry encouraged me to share this recipe. I just love it! It is my favorite summer recipe! It is perfect for company, everyone can participate by building their own burrito. Since the cucumber salsa is quite chunky, I don't feel a side salad is necessary. Rice is an option...but chips and guacamole are always in order!"

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Ready In:: 30mins
Ingredients:: 19
Yields:: 4 burritos
Serves:: 4

ingredients

For the Cucumber Salsa
2 cucumbers, peeled and diced
¹⁄₄ red onion, finely diced
¹⁄₂ red bell pepper, seeded, deveined, and finely diced
¹⁄₂ yellow bell pepper, seeded, deveined, and finely diced
¹⁄₄ bunch fresh cilantro, stemmed and coarsely chopped (coriander)
1 teaspoon fresh dill leaves, finely chopped
1 fresh serrano chili, stemmed, seeded, and finely minced
2 teaspoons olive oil
3 teaspoons red wine vinegar
2 -3 pinches salt
For the Salmon Burrito
2 teaspoons finely minced stemmed fresh thyme leaves
2 teaspoons finely minced stemmed fresh basil leaves
2 teaspoons finely minced stemmed fresh flat-leaf Italian parsley
¹⁄₂ cup about 1/4 pound creamy goat cheese
4 skinless salmon fillets, 6 ounces each
2 tablespoons chimayo chili powder
¹⁄₄ cup olive oil
3 cups black beans
4 large flour tortillas

directions

To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.