There's nothing we love more than when our friends and family try new recipes with our frozen Wild Caught Seafood. And these two cuties knocked it out of the park with the help from their dad & Popsie fisher, Jake, with this new recipe: Masa Crunchies Salmon Burrito.
- 2 russet potatoes, peeled and 1/4 inch diced, held in water
- 3 TBSP salt
- 1 TSP baking soda
- Cotija Cream
- 1 cup cotija, crumbled
- 1/2 cup water
- 1 TBSP lemon juice
- Masa Crunchies
- 2 cups maseca flour
- 1 cup warm water
- 1.5 TBSP canola oil
- 2 cups high temp oil for frying
- Salsa Verde
- 1 cup tomatillos, husked and cut in half
- 1/2 onion, small diced
- 1 clove garlic, minced
- 1 jalapeno, seeded and small diced
- 1 lime, juiced and zested
- 1/2 pound The Popsie Fish Company Sockeye Salmon Portions, skin removed
- 6 eggs
- 1 TBSP butter, cubed
- 1 avocado, pitted and sliced
- 2 TBSP high temp oil
- 4-12 inch tortillas
- Prepare potatoes: Bring 4 quarts of water to a boil and add salt & baking soda to the water. Drain potatoes and let water come back to a boil. Drop to a simmer and simmer until tender. Drain, season lightly with salt and pepper, and set aside.
Prepare cotija cream: Combine cotija and water with lemon juice in a blender and blend on high until smooth. Add additional water as necessary to get a thick but creamy consistency. Season with salt and pepper and set aside.
Prepare masa crunchies: Preheat the oil in a small saucepan to 350 degrees. Combine the first three ingredients together in a bowl and mix and knead with your hands until a stiff dough forms. Dust the surface of a cutting board with a bit of maseca flour and press the dough into a square that is roughly 1/4 inch thick. Cut the dough with a paring knife into 1/4 inch cubes and dust with more flour so they do not stick together. Gently drop the masa cubes into the oil and fry until golden brown. Remove from oil with a spider strainer or slotted spoon and rest on paper towels to cool. Season with salt and pepper and set aside.
Prepare salsa verde: Combine all ingredients into a food processor or blender and pulse until combined and the desired texture has been reached. Adjust seasoning with salt and pepper, additional lime to suite your tastes. If the salsa is a bit watery, strain some liquid with a fine mesh strainer or coffee filter.
Prepare salmon and potatoes: Preheat a large sauté pan over medium high with 1 TBSP oil. Season salmon well with salt and pepper. Once oil is shimmering, place salmon skin side up in the pan and let sit without agitating, 2-3 minutes. Once the fish is able to be moved without sticking, flip over and scoot to one side of the pan. Add a bit more oil and the potatoes from step 1 above, and let pan sit until a nice crust develops. Stir gently to flip and allow potatoes to get golden brown all over, agitating as little as possible. At this point, the salmon should be cooked perfectly. Cut the heat from the pan and using a spatula, break up the salmon into large chunks and scrap any tasty bits of potato from pan. Season the mix well with salt, pepper, and a light drizzle of olive oil, remove from pan and set aside.
- Prepare eggs: Scrape the pan clean and bring up to heat over medium with 1 TSBP oil. While the oil is heating, whisk eggs well in a bowl with the cubed better. Season the mix liberally with salt and pepper. Add to hot pan and let set for 1 minute. Begin gently scraping the eggs from the bottom of the pan to form large curds. Cut the heat when the mix begins to set but is still a bit runny, it will continue to cook as it cools.
Combine scrambled eggs with salmon and potatoes and mix to combine.
- Assemble: Wrap the 4 tortillas in a clean kitchen towel and microwave for 10 seconds. Pulling 1 tortilla at a time so the others stay warm, begin assembling the burritos. Lay a tortilla flat on a dinner plate, and in the center add a tablespoon of cojita cream. Then add a scoop of the salmon, potato, and egg mix. Garnish the pile with a dollop of the tomatillo salad and a handful of the masa crunchies. Fold the ends over and roll into a burrito. Wrap the finished burrito in tin foil and finish the other three.
- Cut in half and enjoy!
Thanks to Elly, Kenzie, Jake, and Brittany for trying out this awesome recipe - from Fisher to Fork!