📖 Instructions

1. Prep the Salmon: Start by checking your salmon for any pin bones. Remove them with tweezers if needed. Lightly brush the salmon fillet with olive oil and season it generously with salt, pepper, and a pinch of smoked paprika. This gives it a lovely smoky flavor.
2. Cook the Salmon: Heat a skillet over medium heat. Place the salmon skin-side down (if it has skin) and cook for about 5-7 minutes, or until the skin is crispy and the salmon is mostly cooked through. Flip it gently and cook for another 2-3 minutes, until it flakes easily with a fork. Remove from the skillet and set aside to cool slightly. Once cool enough to handle, flake the salmon into bite-sized pieces.
3. Make the Spicy Scramble Eggs: In a mixing bowl, whisk together the eggs, milk (or cream), and hot sauce. Season with salt and pepper. Dice the jalapeño finely and add it to the egg mixture. Heat a non-stick skillet over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are set but still slightly moist. Don't overcook them, or they'll be dry!
4. Warm the Tortillas: If you have a tortilla press, use it to warm the tortillas. Otherwise, heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds per side, until it's pliable and slightly toasted. This prevents it from tearing when you assemble the burrito.
5. Assemble the Burrito: Lay a warm tortilla on a clean surface. Spread a thin layer of cream cheese or creme fraiche over the tortilla. This acts as a moisture barrier and adds a nice tang. Add a layer of baby spinach or mixed greens. Sprinkle some shredded cheese over the greens. Add a generous portion of the flaked salmon, followed by the spicy scrambled eggs. Top with diced avocado and a sprinkle of fresh cilantro. I also like a lil' drizzle of sriracha for an extra punch!
6. Wrap the Burrito: Fold in the sides of the tortilla, then fold up the bottom and roll it tightly to create a burrito. Don't overstuff it, or it will be hard to wrap!
7. Toast the Burrito (Optional): For an extra crispy burrito, heat a skillet over medium heat. Place the burrito seam-side down and cook for about 2-3 minutes per side, until it's golden brown and crispy. This step is totally optional, but it adds a wonderful texture.
8. Serve: Cut the burrito in half and serve immediately. Garnish with extra cilantro, avocado, or a dollop of creme fraiche, if desired. Enjoy your spicy salmon sunrise burrito! You deserved it!