Rubios'®-Style Salmon Burritos (or burrito bowls)
2016-05-11 11:54:51
Serves 10
Rubios'® is one of my favorite places to eat. It is known for its fantastic fish burritos and tacos. I decided to recreate my favorite menu item: the salmon burrito.
Prep Time
20 min
Cook Time
35 min
Total Time
1 hr
Nutrition Facts
Serving Size
429g
Servings
10
Amount Per Serving
Calories 725
Calories from Fat 217
% Daily Value *
Total Fat 24g
37%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 142mg
47%
Sodium 762mg
32%
Total Carbohydrates 59g
20%
Dietary Fiber 5g
21%
Sugars 3g
Protein 64g
Vitamin A
132%
Vitamin C
49%
Calcium
9%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 9-10 flour tortillas
- 1 head romaine lettuce, thinly chopped
- 1 can black beans, rinsed and drained
For the Mexican rice
- 1 cup white basmati rice (uncooked)
- 2 cups chicken or vegetable broth
- 2 tbsp olive oil
- 1/2 cup tomato puree
- 1/4 cup chopped white onion
- 2 large cloves of garlic, crushed or finely chopped
- 1/2 tsp salt
- 1/4 tsp cumin
For the Pico de Gallo
- 1 large red bell pepper, diced
- 8 oz (or 1 cup) cherry tomatoes, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 3 tbsp lemon juice
- salt, to taste
For the salmon
- 6 fillets of fresh or frozen wild salmon
- oil, for cooking
- salt, pepper and powdered garlic, to taste
For the Mexican rice
- Add the oil, onions, garlic and spices to a medium-size pot and bring to medium heat, stirring until the onions are soft and begin to brown. Add the rice and stir until the rice is slightly puffy and most of the oil is absorbed, about 3-5 minutes. Add the tomato sauce and broth. Bring to a boil, cover and let it simmer for 20-25 minutes, until all liquid is absorbed.
For the Pico de Gallo
- Chop the vegetables and combine the ingredients in a medium-size bowl. Add salt to taste.
For the guacamole (yields about 1 1/2 cups)
- Mash the avocados in a medium-size mixing bowl and add the onion, cilantro, lemon juice, and salt. Adjust flavors to taste.
For the salmon
- In a large pan or two medium size pans (I used two) heat the oil under medium heat. Place the fillets in the pan and season generously with salt, pepper and garlic. Flip after 3-4 minutes or when the salmon is a light pink color. Cook the other side for about 3-4 minutes, watching closely to not overcook them. Place the cooked salmon on a plate, skin the salmon and break apart the flesh with a fork. Cover the plate with foil to keep warm.
Assembly
- Place the tortillas on a large plate and place a damp towel on top. Microwave them for 20-30 seconds, or until warm and stretchy. Add the rice, Pico de Gallo, salmon, lettuce, beans, guacamole and chipotle sauce. To fold the burritos, fold the bottom up 1/3 of the way, then turn the burrito 45º and roll it up. Serve with corn chips and salsa.
Notes
- You can prepare the Pico De Gallo, rice and chipotle sauce ahead of time, if desired.
- Cooking tip: To pit the avocados, run a sharp knife along the edge of the avocado and all the way around to complete the cut. Twist to separate the two sides. Then scoop out the flesh using a spoon.
Busy Spoons https://www.busyspoons.com/
If you like a chipotle-style sauce on your burritos or burrito bowls, this is a great recipe.
