Name: Salmon and Rice Burritos

Ingredients:

• 4 tortillas
• 1/2 lb cooked salmon
• 1 hard boiled egg
• 2 green onions, thinly sliced
• Rice Pilaf:
  • 1 tablespoon butter or oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup long grain white rice
  • 3/4 cups hot chicken broth
• Yogurt Herb Dressing:
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 very small garlic clove, minced
  • 1/2 tablespoon Dijon mustard
  • 1-2 tablespoons fresh herbs minced - parsley, dill, etc.

Instructions:

• If you have leftover cooked salmon, it works great in this recipe. Keep it cold. Seafood does not reheat well. Otherwise, poach the salmon. Flake the salmon with a fork into large chunks.
• In a saucepan, melt the butter or oil.
• Add the onion and garlic and cook for about 5 minutes.
• Add the rice and cook it for 2-4 minutes, until every grain is coated in the butter and the rice starts to smell toasted.
• Pour in the broth. Since it's hot, it will boil immediately.
• Cover the saucepan right away and reduce the heat to the lowest setting.
• Cook for 15 minutes.
• Turn off the heat and let it stand for another 5 minutes.
• Peel and chop the hard boiled egg.
• Combine all the ingredients for the Yogurt Herb dressing in a bowl.
• Warm the flour tortillas in a microwave, in the oven or on the stovetop.
• When the rice is cooked, stir the salmon into the mixture.
• At the table:
  • Spoon the rice and salmon mixture onto a tortilla.
  • Place the hard boiled egg and green onions on top of the rice and salmon.
  • Spoon some of the dressing over all.
  • You can eat them cold, or warm them up in the microwave or oven. You can also brown the burritos on all sides in a skillet with some oil.

Comments: 1/29/2019 - I simplified the recipe and then adapted it from there. In the dressing, I substituted 1 teaspoon of lime juice for the lemon juice, used 1/4 teaspoon of garlic powder for the small clove, substituted a teaspoon of yellow mustard for the Dijon, and used a teaspoon of Ms. Dash Original Seasoning in place of the tablespoons of fresh herbs. I had 8-inch tortillas which might have been a little small, but satisfied us.
5/22/2023 - I included two hard-boiled eggs, used olive oil in the rice, juiced 1/2 a lemon for the dressing, and had fresh parsley and 1/2 teaspoon of dill weed for the dressing. I did not have any green onions. The rice was still very crunchy. I think it could have used more broth.
8/24/2043 - I had about 1 lb of cooked salmon. I used a full cup of broth instead of 3/4 and the juice of one lime. For herbs, I used a teaspoon of dill weed and 2 teaspoons of Mrs. Dash Original Seasoning.

Source: Adapted and simplified from http://www.olgasflavorfactory.com/recipes/main-course/salmon-rice-burritos/

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