v59 | My Best Ever Grilled Salmon Burrito by Echo’s Kitchen 😋
My best ever grilled Salmon Burrito recipe is my very own creation.
You’re gonna love the combination of the crispy tortilla shell and the savory filling.
The seasoned salmon with mango salsa is a perfect combination.
This dish is super delicious, its packed with flavor, it’s filling and healthy. It’s a perfect appetizer and great for pack lunch. No dipping sauce or dressing is required, every bite is a delight. Check out the full video to learn how to make this incredible dish.
INGREDIENTS:
500 g Salmon Fillet, remove the skin, wash and pat dry
6 pcs Whole Wheat Tortilla
Canola or Vegetable oil
Egg wash
For the Mango Salsa, we’ll need:
1 ripe mango, diced
½ cup red bell pepper, finely chopped
1/3 cup red onion, finely chopped
1 fresh chilli or jalapeno, finely chopped,
1 Tbsp. cilantro leaves, chopped
1 small lime
1 Tbsp. extra virgin olive oil
Salt and freshly ground pepper to taste
For the salmon seasoning, combine:
1 tsp. chili flakes
1 tsp. paprika
½ tsp. cumin
½ tsp. garlic powder
½ tsp. onion powder
1/8 tsp. cayenne pepper
½ tsp salt and several grates of fresh ground black pepper
Helpful Tips:
• I love to serve this dish straight from the grill. I don’t know about you, but I love a warm burrito.
• If you’re craving for a much healthier salmon dish, check my Grilled Salmon in Paprika with Mango Salsa recipe, the ingredients is pretty much the same. Here’s the link to watch the full video: https://youtu.be/qhhCGEj36EY
• If you’re using salmon with skin on, rinse the salmon fillets and pat dry. Place some paper towels on a plate and put salmon on top skin side up. To get crispy skin, place the salmon in the fridge uncovered for about 30 minutes, so the skin can dry out a bit. Remove from the fridge, just before you make the salsa or about 20-30 minutes before cooking to allow the fish to come to room temperature. Place filets on cutting board. Fold the salmon in half with the skin side up. Using a sharp knife, carefully cut ½ inch deep slits almost the full length of the salmon spacing them about ½ inch apart. The scoring helps prevent the skin from shrinking up when it hits the hot grill, which can cause the salmon to fold slightly. Sprinkle salt into the slits and over top of the skin. Sprinkle the skin generously with salmon seasoning and then drizzle with a little vegetable oil then rub everything into the skin. Repeat seasoning on the other side. When you’re ready to fry, place the salmon on the grill, skin side down. This process will ensure a nice and crisp salmon skin.
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Here’s a link to another recipe that you might want to try:
https://youtu.be/2CSEVhzLzDA
Cheers!❤️
Echo Caceres
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