Salmon Burritos with Chile-Roasted Vegetables

Salmon Burritos with Chile-Roasted Vegetables
Photo by Karen Steffens

Ingredients

  • Chopped cilantro, shredded cabbage, low-fat sour cream, and lime wedges
  • 1 fresh poblano chile, stemmed, seeded, and chopped
  • 1 pound boned salmon fillet (about 1 in. thick)
  • 6 whole-wheat flour tortillas (10 in. wide), warmed
  • 1 ½ teaspoons ground dried chiles
  • 1 large Garnet or Jewel sweet potato, peeled, quartered lengthwise, then sliced 1/4 inch thick
  • 1 zucchini, halved lengthwise, then sliced 1/3 inch thick
  • + 5 more ingredients
    • 4 cloves garlic, peeled and minced
    • 1 ½ teaspoons salt
    • 1 red onion, peeled, halved lengthwise, and cut into 1/4-inch-thick wedges
    • 2 teaspoons lime juice
    • 2 tablespoons olive oil

1. Preheat oven to 425°. Line two 12- by 15-inch baking pans with aluminum foil. 2. Whisk together the olive oil, lime juice, garlic, ground dried chiles, and salt. 3. Rinse salmon and pat dry. Brush flesh side of salmon with 2 tablespoons of the lime-chile marinade. Set aside. 4. In a medium bow...

View full recipe at My Recipes

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