Alan's Grilled Salmon Burritos with Chipotle Cream

  • Active Time 45m
  • Total Time 45m

Serves 6

A former sandlot quarterback from Rockland County, New York, 6-foot-4-inch Alan Harding, the chef and owner of Brooklyn's Patois, was inspired by the breakfast burrito that Madden ate at his first tailgate. It met Madden's two rules for tailgate food: it was a jumble of ingredients, and it was spicy. Harding's version has his hot-smoked salmon, apples and chipotles. In classic tailgating fashion, he did most of the prep work at home, then finished the dish on the grill before the game. If you're using an outdoor grill, throw some soaked hardwood chips on the fire and close the lid so that the smoke flavors the fish as it cooks.


  • For Fillings:
  • 1 cup fresh or frozen corn kernels
  • 1 cup cooked white rice
  • 1 cup cooked drained black beans
  • 2 ripe Hass avocados
  • 2 1/2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • 3 medium red onions, thickly sliced
  • 2 tablespoons pure olive oil, plus more for the grill
  • For Cream:
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • 2 tablespoons finely chopped canned chipotle chiles in adobo
  • For Salmon:
  • Six 6-ounce skinless salmon fillets
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander

  • Six 12-inch flour tortillas


FOR FILLINGS: 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. Halve the avocados and scoop the flesh into a bowl. Add the lime juice and mash until smooth. Season with salt and pepper and cover with plastic wrap.

Brush the onion slices with the 2 tablespoons of olive 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.

FOR CREAM: In a small bowl, stir together the sour cream, yogurt and chipotles.

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

TO SERVE: Warm the tortillas on the grill for a few seconds, just until pliable. For each burrito, spread some of the grilled onions on a tortilla and top with a salmon fillet, some of the rice mixture and avocado and 2 heaping tablespoons of chipotle cream. Fold in the bottom, sides and top of the tortilla to enclose the filling and serve.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3475

nutrition information per serving

828 calories; 36g total fat; 103mg cholesterol; 515mg sodium; 77g carbohydrates; 11g fiber; 49g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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