Dinner tonight: Salmon Burritos with Chile-Roasted Vegetables

As usual, the "tonight" part of this post title is a lie. This time my excuse is a combo of take-home final, canceled flight, and illness. A maelstrom of reasons not to blog! Plus, I'm a little bit lazy now that it's freezing freaking cold out. Okay, let's be honest...that last reason is probably the majority of why this post is a week and a half late. :)

I love making salmon because I know how healthy it is, and it feels a bit more substantial than tilapia, for instance. But I was getting a little bit bored with the whole fillet-of-salmon-with-some-sort-of-coating-plus-veggies-and-a-starch thing, so this time I made salmon burritos with chile-roasted vegetables.

My mods were as follows:
-Flat-outs instead of tortillas, because they're uber low in calories, easy to bend without breaking, and large
-Cubanelle pepper instead of poblano (but only because the Teeter was out)
-Greek yogurt instead of sour cream because I didn't feel like buying a whole tub of the latter just for this dish, and then not open the container again until like 3 months later, only to find some sort of multicolored fuzz and $4 down the tubes
-Half the salmon, potato, and tortillas, but the full amount of veggies to make one Margaux-sized portion and one Pat-sized one.

For once, everything cooked in the time it was supposed to!

This was pretty decent. Definitely a nice change from the usual salmon dinner, and the roasted vegetables were pretty tasty and tender. I would have liked a little more chile flavor, though, and probably little kick--Tobasco or ground red pepper, perhaps. Also, the salmon seemed a little out of place in the burrito, but it certainly was not off-putting. Pat gave it a thumbs up. And both of us were fully satisfied by the portion. Pat said, "You should make this one again." We all know what my response was to that. :)