Burrito with Salmon and Edamame

Recipe from Lily Moore
Burrito with Salmon and Edamame
Cooking time: 1 hour
Servings 2
Try this delicious and healthy breakfast burrito recipe with tender salmon, edamame and avocado. You won't be disappointed!


  • Red onion
    0,5 piece
  • Tortilla
    2 piece
  • White cabbage
    3,5 oz
  • Red cabbage
    3,5 oz
  • Red wine vinegar
    4 tbsp
  • Avocado
    1 piece
  • Edamame, frozen
    2,8 oz
  • Hot red pepper
    1 piece
  • Sunflower oil
    2 tbsp
  • Salmon fillet
    7 oz
  • Salt
    to taste
  • Coriander
    to taste

Nutrition facts per serving

  • Calories

    221 kcal

  • Protein

    7.5 g

  • Fat

    14 g

  • Carbohydrates

    13 g


  • Quarter the white and red cabbages, then cut into thin strips. Put cabbages in a bowl. Then peel the onion and also cut into thin strips. Put the onion in another bowl, add the vinegar and mix.

  • Mash the flesh of avocado with a fork. Finely cut the hot pepper and add to the avocado. Add salt to taste.

  • Defrost the edamame and separate the beans from the pods.

  • Pour oil into a grill pan and heat up. Grill the salmon, scales side down, for 3 minutes. Flip over and continue frying for 1 more minute.

  • Lightly heat the tortillas in a grill pan, then put the avocado and pepper puree on each tortilla, add some edamame beans and cabbage. Remove the scales from the salmon, rip a little and put on tortillas along with the onions. Then roll up the burritos. Decorate with coriander.


  • Put on disposable gloves when chopping hot pepper.

Bon Appetit!

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