Flaky salmon, creamy black beans, crunchy cabbage, and buttery avocado fill these weeknight-easy burritos. Roll ‘em up, then give ‘em a flash in a hot pan to get that golden crust.
Contains: fish, wheat.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild salmon (see note below)
Chile limón seasoning
Shredded red and green cabbage
Cooked black beans
Large flour tortillas
What You'll Need
Hot sauce (optional)
Slice half of the red onion (you should have about 1 cup). Remove the salmon from the packaging, pat dry with paper towels. Season the salmon with 1 tablespoon of the chile limón seasoning and a generous pinch of salt.
In a large nonstick frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the red onion and sauté until the onion is softened and starting to brown, about 4 minutes. Season with salt. Transfer the onions to a plate. Warm 1 tablespoon olive oil in the pan. Add the salmon, and sear until firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fish. Transfer to the plate to let cool slightly, then break the salmon into large flakes.
Meanwhile, in a bowl, combine the shredded cabbage, juice of ½ lime, 1 tablespoon olive oil, and a pinch of salt, and toss to coat. Cut the remaining lime half into wedges. Chop the cilantro, including the stems. Peel, pit, and slice the avocado.
Transfer the black beans to a bowl, and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.
To build the burritos, place 3 tortillas on plates, and fill with the beans, cabbage, salmon pieces, sautéed onions, avocado, and cilantro. Dab with hot sauce, if you want a kick. Tuck in the ends and roll up snugly.
Wipe out the frying pan and return it to medium heat. Add the burritos and toast until golden and crispy, 1 minute per side. Transfer the burritos to plates and serve warm, with lime wedges for squeezing.