Grilled Salmon Tacos

I love salmon. It is sooooo good for you. And I love tacos. I really love tacos. So when the idea to put them together came up in a clean eating challenge I was doing, I was 100% ON BOARD! And I was not at all disappointed.  

Salmon is really easy to prepare, but until recently, I’d been doing wrong, so wrong, for a long time. I always tried to get the skin off the back before I cooked it. It worked ok, I guess, but I always lost some meat to the cause and it was just a pain in the ass. So, the last time I made salmon, I just threw it right on the grill, skin and all. And you know what happened? I’m sure you do because I’m guessing I’m the only one who didn’t know this would happen. The skin just peeled right off when it was done cooking. Easy peasy. I felt like such an idiot for doing it the hard way this whole time. Well, never again, I tell you. NEVER again. Which is good because I make salmon a lot.

Grilled Salmon Tacos

1/3 cup olive oil

juice of one lime

1 teaspoon chili powder

¾ teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Dash of salt and pepper

1ish pounds salmon

Corn tortillas

Guacamole for serving

Cheese for serving

Coleslaw for serving

In a bowl, mix together the olive oil, lime juice, chili powder, cumin, onion powder, garlic powder, paprika, and s&p. Rub on salmon and grill for about 5-7 minutes per side (depending on thickness). You can let this be a marinade if you want, but don’t let it sit too long or the citrus and the salt will start to “cook” the fish and that won’t be good.

When the salmon is done, remove it from the grill and take off the skin. I scrape off most of that grey stuff under the skin as well. I think it’s ok to eat, but since I don’t even know what it is, I take it off. Roughly chop up the salmon.

Serve in a warm corn tortilla with some guacamole and this AMAZING mango jicama slaw I found at Trader Joe’s. 


Or whatever other taco toppings you like.

 

That’s not all! I had lots of leftover salmon, so I reheated it and mixed it in with some brown rice and pesto with that slaw on the side. SO GOOD! I’m going to start making that as the main meal, not just leftovers!

Citrus Roasted Cod

I was never much of a fish eater growing up. My mom wasn’t a huge fan, so we just didn’t have it often. Occasionally, but not often. 

We still don’t eat very much fish, but that’s slowly been changing over the years I’ve been cooking. As I’ve grown up and expanded my food horizons, I’ve found that I really like most whitefish (cod, halibut, barramundi, specifically), and I LOVE salmon. I mean, really, salmon is sooooo good! And of course, I’ve always been a fan of shrimp and crab.

I recently picked up some cod from the store and decided to roast it. I’m going to consider this one of my No recipe Recipes, because it is so stinkin’ easy to put together! Fish takes almost no time at all to cook so it makes for a really fast weeknight dinner. And when my kids have tae kwon do, ballet, and baseball… and I have kickboxing… and my husband has softball, I need dinner to be the last thing to worry about.

I would feel like was doing you a disservice if I didn’t also mention how HEALTHY this meal is. There are approximately 15 grams of protein in 3oz of cod, 70 calories, and .6 grams of fat. It is an excellent source of B vitamins and potassium, and like many fish, a good source of healthy fats. It makes for a very light meal and will take on just about any flavor you add to it because its own flavor is very mild.

For this meal, I just sliced up 1 orange and one lemon and lay the sliced on a parchment lined baking sheet. Save a little bit of the lemon end to squeeze over the top of the fish.

I placed the cod filets on top of the citrus slices. I drizzled each with olive oil (I used my favorite garlic infused olive oil from Trader Joe’s but regular will work). Then I sprinkled each filet with some garlic salt, pepper, and marjoram. Finally, I squeezed the last little bit of lemon over the top. NOTE: you could use any mild white fish here if you don’t have cod.


I put the sheet in a 400 degree oven for about 13 minutes.

That’s it. So simple, but so yummy. It was actually pretty refreshing, which is nice for the warmer spring weather we’ve been having. I served mine with some roasted asparagus, which was easy too since I put the asparagus (coated in olive oil and garlic salt) in the oven about 10 minutes before I added the fish. Both trays came out at the same time.

We will definitely be having this more often!

Dish # 6: Chu Chee Shrimp (Thailand)

I am happy to report that this one totally made up for the semi-disaster of the last recipe.

I first heard about this dish while I was perusing the book 1001 Foods to Die For (which, if anyone feels so inclined, I would welcome as a gift). It is essentially a Thai shrimp curry and it is basic and easy and delicious.

In Thailand, shrimp or prawns are most often used for this curry, but you can also find it made with fish or scallops or a combination of seafood. Fun Fact: it is named Chu Chee because that is the sound the sauce makes when it is boiling.

I saw many different recipes for this dish, some were more complicated than others, but they all probably lead to the same end result: a slightly sweet and slightly spicy bowl of goodness.

2T canola oil
2T red curry paste
1 cup coconut milk
1 lb shrimp, peeled and deveined; tales removed
juice from 1/2 lime
2T fish sauce
3T brown sugar

In a large skillet or wok over high heat, add the canola oil and curry paste and mix together. Add 1/2 the coconut milk and bring to a boil. Add the shrimp and cook until pink.

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Once the shrimp is cooked through, add the rest of the coconut milk, fish sauce the brown sugar, and the lime juice. Note that all the recipes I read called for Palm Sugar. I didn’t have any palm sugar, so I just used brown sugar.

Also worth noting in this stage, the fish sauce does not smell good, but trust me, it is essential to Thai cooking and it adds great flavor. A little goes a long way.

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Once everything is done and you’re ready to serve, top with some Thai basil (Mediterranean basil is fine too), sliced chiles, if you want, and serve with rice.

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I probably could have added more sauce to my serving, but it was yummy, yummy! My one-year-old even loved the rice. She devoured it!