While I’m currently (and likely forevermore going to be, because I love it here) a Nashvillian, I grew up in Sacramento, CA. Some of my favorite California takeout (aside from In-N-Out, of course) are the salmon burritos from a local mini-chain called Dos Coyotes. If you’re ever in Sacramento, get you some! It’s delicious, fresh, and affordable. Now that I've figured out how to copy them, I've found my new favorite salmon recipe for the summer.
My decades long Dos Coyotes favorite has fresh and perfectly charbroiled salmon, cheddar cheese melted on the tortilla, some kind of white sauce that makes the special rice taste almost cheesy, guacamole and salsa. I’ve tried (unsuccessfully) for years to replicate it. I’m happy to announce that my losing streak has ended. I’ve figured out how to make an almost perfect* replica so that I don’t have to wait until this whole COVID nonsense is over to fly back and get some.
I admit that this is a dish that requires no fewer than two pots and one pan to create, so if you’re short on time or patience for dishes, it may not be for you. But if you recently emptied your dishwasher and you wanna stuff your face with one of the best inventions ever, get after it. This salmon recipe is a gem. Your tastebuds will thank you.
Just so you know, I had enough leftover rice and sauce to make a whole new casserole the next night. I may have felt midwestern AF when I started making a casserole, but the spicy, cheesy result made me think that my Mexican Inspired Broccoli Chicken Rice Hotdish** may just grace my oven again in the future.
Here’s the recipe for both, in case you need something to help you make it through the meal planning week. Enjoy!
*I did not have access to a grill when I made these, so I had to broil my salmon instead. If you have the option, I’d recommend grilling your fish instead!
** My friend Jess reminded me that Midwesterners call it a “hotdish,” which I love even more than the British “traybake.” It’s been a decade since I lived in Chicago and I had forgotten. Thank goodness I had my Minnesota-native bud to remind me!
Dos Coyotes Salmon Burrito Copycat
White Sauce, which is verging on queso...
- 4 tablespoon Butter
- 4 tablespoon AP Flour
- 2 C Veggie or Chicken Stock, or Water
- 4 oz Cream Cheese (or Neuchfatel)
- ½ C Greek Yogurt (or Sour Cream)
- 1 can Fire Roasted Diced Green Peppers
- Cayenne Powder to taste
- 2 teaspoon TJ's Everything but the Elote Seasoning Blend
- 2 teaspoon TJ's Vegan Chicken-less Seasoning Salt
- 1 teaspoon Garlic Powder
- 1 drop Each: Cilantro, Lime, Coriander Essential Oils optional. You can also use a squeeze of fresh lime juice, a handful of chopped cilantro, and dried coriander to mimic. I just used what I had on hand.
- In a medium sized saucepan, heat oil and sautee onion and garlic.When onion is beginning to soften, add in rice. Stir to coat and lightly toast rice before adding in chicken stock, veggie stock or water, bay leaf, dried oregano and TJ’s Vegan Chicken-less Seasoning Salt. Cover and simmer until liquid is almost completely absorbed. Add in corn (save the liquid and use to treat your doggies to a sweet snack, or use for corn chowder!).Cover again and remove from heat once liquid is fully absorbed. Keep covered to maintain heat until ready to use, then floof it up with a fork to incorporate the corn and make it nice and light.
- In medium sauce pan, make a roux over medium heat using melted butter and adding AP flour. Simply stir the flour around in the butter until it’s golden brown and smells nutty. Slowly whisk in chicken stock, veggie stock or water. The roux will tighten up at first, so make sure to thoroughly and consistently keep whisking until all liquid is absorbed. Let simmer for 2-3 minutes until thickened slightly. Then add in cream cheese, Greek yogurt (or sour cream), fire roasted diced green peppers, Cayenne powder to taste, TJ’s Everything But the Elote Seasoning Salt, TJ’s Vegan Chicken-less Seasoning Salt, garlic powder, & essential oils (if you have coriander powder, fresh cilantro and lime on hand, you can obviously substitute. I just used what I had!)
- On a foil or parchment lined cookie sheet (for easy clean up if you're broiling) spray with non-stick spray and put your salmon fillets skin side down. Season with, olive oil, salt and pepper, garlic powder, cumin & oregano.To grill: heat grill to high, then brush grates with oil. Place fish skinless side down first to get that yummy charbroil. DON'T MOVE FISH ONCE IT HITS THE GRILL UNTIL YOU ARE READY TO FLIP. Close lid and cook 1-3 minutes, then flip and cook another 3-5 minutes until done.To broil: Broil at 500F for 15-18 minutes skin side down, or until the fish flakes easily. Remove salmon skins and feed them to your doggos as a nice little treat to keep their coats nice and shiny!
- In a sautee pan large enough for your tortilla, or on a griddle, heat a glug of oil till shimmering. Add a tortilla and coat with cheddar cheese to within ¼ inch of the edge. Leave on until cheese is fully melted (and if you're using taco sized shells, until the tortilla starts to become golden and a little crispy.Assemble by layering special rice, white sauce, salmon, avocado mash, salsa and jalapeno sauce. If your tortilla is large enough to turn into a burrito, do that here by folding it up and toss back in your pan to lightly crisp up the edges and seal it shut.Eat and repeat. You're welcome.
Mexican Inspired Broccoli Chicken Casserole/Hotdish/Traybake
- In a 9x13 casserole dish, toss broccoli, olive oil and taco seasoning.Roast at 425F for about 30 minutes, until fork tender and beginning to char. Remove from oven and bring heat down to 350F.
- Toss in special rice, white sauce and chicken. Mix thoroughly.Cover casserole with shredded cheddar and pop back in the oven. Cook for about 30 minutes, until cheese is bubbly and melted, and the other ingredients are warmed through.
- Jeet* yet? What’re you waiting for?? It’s delicious and filling, dontcha know! Pour yourself a pop and get after it.