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Alaska Salmon Burrito

Trident Seafoods canned salmon makes this an easy lunch or dinner entrée that can be whipped up in just minutes. Fresh veggies, beans, spices, and more Mexican-style flavors get wrapped up in a tortilla, making this meal high in protein and high in omega-3s—ready in minutes!

Ingredients

1/2 large   Red Bell Pepper, cut in thin strips
1/2 medium   Yellow Onion, cut into thin strips
2  TSP Fresh chopped garlic
2  TBSP Olive Oil
1/2  TSP Salt
1/2  TSP Pepper
2  TSP Chili Powder
1  TSP Cumin (Ground)
2  TBSP Fresh Cilantro (Chopped)
2 or 3  TBSP Lime Juice
1  Can Salsa Verde
1  Can Rubinstein's® Pink Salmon 14.75 oz
1  Can fat-free Refried beans, heated
1-1/2  Cups Monterey Jack Cheese (Shredded)
3/4  Cup low-fat Sour cream
3  Cups Lettuce (Shredded)
6 large   Flour Tortillas, warmed
1  Cup Salsa
1   Avocados (Peeled, Pitted & Diced)

Directions

Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Rubinstein’s® or other Trident Seafoods® Alaska canned salmon, drained and chunked.

Sauté bell pepper, onion and garlic in olive oil over medium heat for 3 to 5 minutes. Add salt, pepper, chili powder, cumin, cilantro, lime juice and salsa verde; heat through. Gently stir in salmon. Heat through and reserve.

Layer beans, salmon mixture, cheese, sour cream and lettuce on warm tortilla. Roll and top with salsa and avocado.

Cook's tip: Substitute enchilada or molé sauce for salsa verde. Add sliced jalapeño peppers, if desired.