Recipe: Salmon and roasted vegetable burrito

SALMON AND ROASTED VEGETABLE BURRITO

Serves 1.

Note: Shrimp would also work well in this burrito, which comes together quickly thanks to the use of pre-roasted vegetables. Brussels sprouts lend a little crunch, but if you're scaling up this recipe to serve a crowd, feel free to use cabbage instead. This uses a base of Smoky Roasted Vegetables, which can be made in advance. Loosely based on a recipe in "The Sunset Cookbook."

• 1 (6-oz.) skin-on salmon fillet

• Freshly squeezed juice of 1 lime (1 tbsp.)

• 1/2 to 1 tsp. ancho chile powder or hot smoked Spanish paprika

• Kosher or sea salt

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1 large (10-in.) whole-wheat flour tortilla

• Flesh from 1/2 avocado, cut into1/2-in. cubes

• 2 small Brussels sprouts, cored and shredded

• Leaves from 5 or 6 cilantro sprigs, chopped

• 2 tbsp. low-fat sour cream

Directions

Preheat the oven to 425 degrees. Have a small baking sheet or piece of aluminum foil at hand.

Sprinkle the salmon with the lime juice, the ancho chile powder or smoked Spanish paprika, and salt to taste. Place it skin side down on the baking sheet or foil. Roast until the salmon is opaque but still moist in the center, about 7 to 10 minutes. Let it cool slightly while you prepare the filling

Combine the black beans (rinse them first if canned) and vegetables in a microwave-safe bowl. Microwave on high for about 1 minute or until hot. Wrap the tortilla in a kitchen towel and microwave it on high for about 30 seconds or until soft.

Fold the sides of the tortilla over toward the middle, then roll it tightly from bottom to top, and eat.

Nutrition information per serving:

Calories670Fat27 gSodium1,070 mg

Carbohydrates66 gSaturated fat4 gProtein46 gCholesterol95 mgDietary fiber17 g

THAI RED CURRY SALMON STEW

Note: This stew could easily be made with shrimp or chicken instead of salmon. Serve with 1 cup cooked white or brown rice or another grain of your choice. This uses a base of Smoky Roasted Vegetables, which can be made in advance. Adapted from "The Sunset Cookbook."

•1/2 c. low-fat coconut milk

• 1/2 tsp. Thai red curry paste

• Finely grated zest and freshly squeezed juice of 1 or 2 limes (2 tsp. zest, 2 tbsp. juice)

• 1/2 tsp. fish sauce

• 1 (4-oz.) skinless salmon fillet, preferably center-cut, cut into 1-in. cubes

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1/2 c. lightly packed baby spinach, cut into thin slices

• 1/4 c. lightly packed basil leaves, rolled tightly and cut into thin slices

Directions

Add the salmon, Smoky Roasted Vegetables and spinach; cover, and cook until the fish is opaque but still moist inside, 5 to 7 minutes. Stir in the basil and remove from the heat. Spoon the hot stew over rice, barley or other grain.

Nutrition information per serving of stew only:

Calories310Fat12 gSodium460 mg

Carbohydrates26 gSaturated fat7 gProtein26 gCholesterol60 mgDietary fiber4 g

SMOKY ROASTED VEGETABLES

Note: Consider this a mere guideline, and feel free to substitute whatever vegetables you like most or look best in the market or grocery store. To get the vegetables to cook at more or less the same rate, cut the quick-cooking ones (such as zucchini) into bigger pieces and the longer-cooking ones (such as carrots) into smaller ones. But don't sweat this: Part of the appeal of the recipe is that some of the vegetables end up softer than others, making for nice textural variation. The roasted vegetables can be refrigerated for up to a week or frozen, preferably in freezer-safe plastic food storage bags, for several months. Loosely based on a recipe in "The Sunset Cookbook."

• 1 lb. sweet potatoes, peeled and cut into 1/2 -in. cubes

• 1 large red onion, cut into 1/2-in. wedges

• 1 lb. zucchini, cut in half lengthwise, then crosswise into 1-in.-thick slices

• 3 poblano chile peppers, stemmed, seeded, cut in half lengthwise, then cut into 1-in.-thick slices

• 1 lb. parsnips, trimmed, peeled (cored if they are big) and cut into 1/2-in.-thick slices

• 1/4 c. extra-virgin olive oil

• 6 medium garlic cloves, cut into thin slices

• 1 tbsp. ground ancho chile pepper

• 1 tsp. hot Spanish smoked paprika

• Freshly ground black pepper

Directions

Position oven racks in the upper and lower thirds of the oven; preheat to 425 degrees. Have 2 large rimmed baking sheets at hand.

Combine the sweet potatoes, onion, zucchini, poblanos, carrots and parsnips in a large mixing bowl; toss with the oil, garlic, ground ancho and smoked Spanish paprika. Season with salt and pepper to taste.

Divide the mixture between the baking sheets, spreading it in a single layer. Roast for about 30 minutes, stirring and tossing every 10 minutes or so.

Nutrition information per 1-cup serving:

Calories140Fat5 gSodium80 mg

Carbohydrates22 gSaturated fat1 gProtein2 gCholesterol0 mgDietary fiber5 g

COLD VEGETABLE-BARLEY SALAD

Serves 1.

• 1/2 c. baby spinach leaves, thinly sliced

• 1/2 c. Smoky Roasted Vegetables (see recipe)

• 1/2 c. cold cooked barley

• 1/4 c. homemade or no-salt-added canned black beans, drained and rinsed

• 2 tbsp. feta cheese, crumbled

• 2 tbsp. basil or mint leaves, rolled tightly then cut into thin slices

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. red wine vinegar or sherry vinegar

• Kosher or sea salt

• Freshly ground black pepper

Combine the spinach, Smoky Roasted Vegetables, barley, black beans, feta, tomatoes, basil or mint, oil and vinegar in a large bowl; toss to combine. Taste, and season with salt and pepper as needed.

Nutrition information per serving:

Calories440Fat24 gSodium650 mg