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Old 08-10-2000, 10:06 AM   #8
Mountain Woman
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Join Date: Jul 2000
Location: Denver
Posts: 1

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I placed "" around the word burrito because, unless you have a humungous tortilla, this stuff is not fitting inside of it. So it's best to have the tortilla on the side.

This recipe is a bit high in points, but it is worth it. You can probably cut it down some by using less avocado paste, maybe a 3 oz. fillet rather than 4 oz., and less of the chipotle cream. There is a lot of food here and one serving can almost be two meals.


* Exported from MasterCook *

Alan's Grilled Salmon "Burritos" w/Chipotle Cream

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup corn kernels -- fresh
1 cup cooked white rice
1 cup cooked black beans -- drained
1/2 cup sour cream, light
1/2 cup plain nonfat yogurt
2 tablespoons chipotle chile canned in adobo -- finely chopped
2 medium avocados -- Haas, ripe
2 1/2 tablespoons fresh lime juice
3 medium red onion -- thickly sliced
2 tablespoons olive oil
1 1/2 pounds salmon -- 6-4 oz.
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander


If you are using an outdoor grill, throw in some soaked hardwood chips on
the fire and close the lid so that the smoke flavors the fish as it cooks.

1. In a small saucepan of boiling water, cook the corn until tender, about 4
minutes; drain and let cool. Put the corn in a medium bowl and add the
rice and beans. In a small bowl, stir together the sour cream, yogurt and
chipotles.

2. Halve the avocados and scoop the flesh into a bowl. Add the lime juice
and mash until smooth. Season the mashed avocado with salt and pepper and
cover with plastic wrap.

3. Light a grill or heat a grill pan. Brush the onion slices with the 4
teaspoons of oil and season with salt and pepper. Grill the onions over a
low fire for about 20 minutes, turning once, until nicely caramelized;
transfer to a plate.

4. Brush the grill or grill pan with rest of oil and season the fillets with
the cumin, coriander and salt and pepper. Put the fillets on the grill
and cover. Alternatively, arrange the fillets on the grill pan and cover
tightly. Grill over a low fire for 8 to 10 minutes, or until cooked
through. Transfer the fish to a plate.

5. Warm tortillas on the grill for a few seconds, just until pliable.
To serve: place red onions on a plate, top with corn/rice/bean mixture.
Place salmon on top of rice. Spread chipotle mixture on top, followed by
avocado paste. Serve with warm tortillas on the side.

Description:
"Food & Wine 1999 (Alan Harding, chef & owner of Patois in Brooklyn)"
Yield:
"1 burrito"

- - - - - - - - - - - - - - - - - - -

Per serving: 429 Calories (kcal); 20g Total Fat; (39% calories from fat); 31g Protein; 36g Carbohydrate; 61mg Cholesterol; 123mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates

NOTES : 1 serving of filling - 9 points (not counting tortilla)
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