Salmon Burrito

Ingredients:

Salmon:

·         Morey Steak House Seasoned Salmon Filet

Yellow Rice:

·         2 Cup Jasmine Rice

·         1 ¼ Cup Carnitas Stock

·         1 ¼ Cup Water

·         2 tbs Sazon Safron

Seared Corn:

·         2 Corn Cobs

Salsa:

·         5 Tomatillos

·         1 Jalapeno

·         ½  Onion

·         2 Garlic Clove

·         1 Lime

·         1 tsp Chicken Bouillon

·         Salt to Taste

·         Fresh Cilantro or Parsley

Chipotle Crema:

·         2 Chipotle in Adobo

·         1 Cup Mayo

·         1 Cup Greek Yogurt

·         2 tbs Onion, Garlic and MSG

·         1 Lime

·         1 tbs Whole Milk

Coleslaw

·         ¼ Head of Cabbage

·         1 Carrot

·         Juice of 1 Lemon

·         1tbs Sugar

·         ¼ Cup Mayo

Method:

Salmon:

1.      Sear the thawed salmon filet on a medium high pan skin side down. Cook for 4-7  minutes. Flip and cook for an additional 4 minutes of until 145℉

Yellow Rice:

1.      In a medium pot, combine the rice, stock, water and seasonings

2.      Heat on medium high, once simmering place on the lid and reduce to low

3.      Cook for 20 minutes then remove from heat, rest for an additional 10 minutes

4.      Fluff the rice right before you eat

Salsa:

1.      Cut the veggie in half, place on a sheet tray and broil for 5 minutes

2.      Using a food processor, blend the veggie along with a spoonful of chicken bouillon

Seared Corn:

1.      Using a torch or a broiled char the corn on all side

2.      Remove the corn from the cob

Chipotle Crema:

1.      Using a food processor, blend the ingredients until smooth

Coleslaw:

1.      Slice the cabbage and grate the carrot. Place into a bowl with the mayo, sugar, and lemon juice

2.      Mix until the dressing is fully incorporated

Salmon Burrito:

1.      To construct the burrito, place down the tortilla with a scoop of rice, followed by the seared salmon, a handful of coleslaw, the seared corn, salsa and a drizzle of the chipotle crema. Wrap up, Fry and Enjoy!