Grilled Salmon Burritos with Cucumber Salsa

DIRECTIONS

1. Fire up the grill.
2. In a small mixing bowl, combine the ancho chile powder, oregano, and Tajín.
3. Brush the salmon with olive oil.
4. Liberally season the salmon with the spice mixture and set aside.
5. In a medium bowl, combine all cucumber salsa ingredients except the olive oil.
6. Mix well and season to taste with salt.
7. Drizzle olive oil over the salsa and gently fold together.
8. Let the salsa sit while the flavors meld.
9. Place the salmon on a hot grill, flesh side down.
10. Rotate every 1½ minutes and flip after 3 minutes. Grill another 6–7 minutes, or until fully cooked.
11. Remove salmon from the grill and let rest before assembling the burritos.
12. Lay tortillas flat on a clean surface.
13. Spread about 1 ounce of Boursin cheese on each tortilla.
14. Add ¼ cup black beans and ¼ cup corn to each tortilla.
15. Spoon about 2 ounces of cucumber salsa over the beans and corn.
16. Place salmon on top of the salsa.
17. Roll the burritos tightly.
18. Serve with the remaining cucumber salsa.
19. Pair with papas bravas or arroz rojo.

Serves: 4

Beverage Pairing Suggestions: Mexican lager