Name: British Columbia Summer Salmon Burrito (Solo Edition)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 large whole wheat tortilla (10-inch); 100g wild BC sockeye salmon fillet, skin removed; 1/2 tsp olive oil; 1/8 tsp kosher salt; 1/8 tsp black pepper; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/2 cup cooked brown rice, cooled; 1/3 cup fresh corn kernels (raw or lightly charred); 1/4 cup cherry tomatoes, quartered; 1/4 small avocado, sliced; 2 tbsp red onion, finely diced; 2 tbsp fresh cilantro, chopped; 1 tbsp lime juice (plus extra wedges for serving); 2 tbsp plain Greek yogurt; 1/4 tsp hot sauce (optional)

British Columbia Summer Salmon Burrito (Solo Edition)

CrushedLemon1034

Inspired by the bounty of British Columbia’s summer and the flavors of Mexican street food, this solo salmon burrito is a fresh, vibrant twist on a classic! Flaky wild salmon brings a touch of the Pacific, while juicy cherry tomatoes, charred corn, and creamy avocado make every bite sing of summer. The lime-kissed rice and a tangy yogurt crema keep the dish light yet satisfying. It’s perfect for a bright, clear evening—easy to make, portable for a picnic, and bursting with balanced flavors and textures. Each component gets the Salt, Fat, Acid, Heat treatment for maximum deliciousness.

Ingredients

Instructions

Heat a skillet over medium-high. Pat salmon dry and season both sides with salt, pepper, smoked paprika, and cumin.
Add olive oil to the skillet. Sear salmon fillet for 2-3 minutes per side until just cooked through and golden. Remove from heat.
Flake salmon gently with a fork into large pieces.
In a bowl, toss cooked rice with lime juice and half the cilantro. Taste and adjust seasoning.
Warm the tortilla in a dry skillet or microwave until pliable.
Lay the tortilla flat. Spread rice evenly in a central strip. Layer with salmon, corn, tomatoes, avocado, red onion, remaining cilantro.
In a small bowl, mix Greek yogurt with hot sauce (if using) for a quick crema. Drizzle over the fillings.
Fold the sides of the tortilla over the filling, then roll up tightly from the bottom to form a burrito.
Slice in half, serve with extra lime wedge. Enjoy immediately.