What’s For Dinner?

Tonight?  Fish Tacos!  My sister shared a sauce recipe that she loves on her fish tacos.  She found it here, but I make mine a little different.  Here’s what I do-

First of all this makes a bit more sauce than we need.  So I cut the mayo amount in half but use the same amount of plain yogurt.  We don’t ALL like spicy food, so I don’t use all of the jalapeno or cayenne pepper (start with a bit and add it as you taste.  Stop adding them when you like it!)  I do like a bit more cumin and oregano so I sprinkle a bit more on than the 1/2 tsp.  As you can tell, I don’t do exact measurements when I mix up this sauce. 

For the fish, we tried some leftover baked tilapia one week and it was just okay.  Then I found this at our local Costco.  Big hit.  Huge hit.  Baked AND crispy.  I make a batch for dinner, the adults eat them as tacos and the kids eat them like chicken nuggets.

Add a package of corn tortillas, shredded cabbage, some pico de gallo and a couple of limes and you have a quick weeknight dinner!

Link to Fish Taco Sauce recipe

 Hi Cathy!  Your hubby said you were wanting some new blog posts :)  

Panko Crusted Salmon with Fruit Salsa

As requested, here is #6 from this post. I've made this recipe twice now. The first time, my son took a bite and proclaimed, "mom, this is great chicken!" The second time, I plated it up and he said, "Oh this is my favorite chicken!" He ate it so well, I couldn't bring myself to tell him that it's not exactly chicken.




I have served this salmon with two different fruit salsas. The first time I made this recipe, I topped it with the Pineapple Tomato Salsa (recipe below). I thought it was just okay, so the next time I tried the Peach Salsa (recipe also below) and I enjoyed it much more. The crunch of the Panko crusted salmon contrasted nicely with the soft, sweet peaches. Alas, the amazing fresh peaches are no longer in season.


Panko Crusted Salmon

1/2 tsp kosher salt
1/4 cup panko bread crumbs
1 tsp lemon pepper
salmon fillets, skinned
1 tsp canola oil

(this is enough to coat 4 or 5 fillets)

Line a baking sheet with foil. Preheat oven to 400 degrees. Combine salt, panko and lemon pepper on a dinner plate.

Add oil to a large non-stick skillet and heat to medium-high. Dredge the skinned side of salmon fillets in bread crumb mixture. Add the salmon to the pan, crumb side down. Cook 3 to 4 minutes or until golden brown. Transfer salmon (now crumb side up) to the foil lined baking sheet.** Bake for 6-8 minutes, depending on the thickness of the fillets. When testing for doneness, salmon should flake easily with a fork. Serve crumb side up and garnish with fruit salsa.

**note: I use an oven safe skillet, so instead of transferring fish to baking sheet I just turn the fish to crumb side up and place the whole skillet into the oven for 6-8 minutes.


Peach Salsa

2 peaches, peeled & diced
1/2 cup red onion, minced
1 Jalapeno (remove seeds), minced
1 lime, juiced
1/4 cup chopped cilantro
salt and pepper to taste

Combine in a small bowl. Add salt and pepper to taste. note: I used only half of the Jalapeno at first. (You can always add more later, but you can't take it away if it's too hot for you.)





Pineapple Tomato Salsa

3 Tbsp shallots, diced
1/2 cup diced fresh pineapple
1/2 cup diced tomato
1/4 cup fresh basil, chopped
1/4 cup lime juice
3 Tbsp extra virgin olive oil
1 Tbsp soy sauce
1 tsp granulated sugar
salt and pepper

In a bowl combine shallots, pineapple, tomato and basil. In a separate small bowl whisk together lime juice, olive oil, soy sauce and sugar. Pour over pineapple mixture and toss to coat. Add salt and pepper to taste.

Week 24 Recipes

Aloha Coleslaw
A colorful summer salad: a different twist on your usual coleslaw.

2 cups shredded green cabbage
1 small can crushed pineapple, drained
1/2 cup chopped cilantro
3 Tablespoons diced green onion
1/4 to 1/3 cup diced red pepper (can substitute orange or yellow)
1/2 shredded carrots
1/2 cup mayonnaise, or just enough to coat salad the way you like
1 Tablespoon apple cider vinegar
1 tsp sugar
salt and pepper to taste

In a medium to large bowl, combine cabbage, pineapple, cilantro, green onion, red pepper and carrots. Add mayonnaise, vinegar and sugar and stir to coat. Add more mayo if you like a creamier salad. Add salt and pepper to taste.

This salad may be made ahead of time, but the pineapple may create more juice. Drain before serving if necessary.


Tuna Waldorf-esque Salad
A great sandwich filler, a bit fancier than just plain tuna!

1 (6-oz) can tuna
1 Tbsp Dijon mustard
1 green onion, diced
1 apple, cored and diced (Granny Smith recommended)
1/4 to 1/3 cup diced walnuts
3 Tbsp diced celery
mayonnaise or Miracle Whip (I prefer Miracle Whip)

Combine ingredients and add mayonnaise to your liking. (We prefer a drier tuna salad.) Taste, and add salt and pepper.

Week 12 Recipes

Honey-Lime Salmon
(Grill It! Cookbook)

3 Tablespoons Honey
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
3/4 tsp grated fresh lime peel
1/4 tsp coarsely ground black pepper
1 tsp very hot water
4 pieces salmon fillets with skin removed
3 Tbsp chopped fresh cilantro
lime wedges

In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture on salmon pieces. Place salmon on hot grill rack over medium heat. Grill salmon, turning once, just until salmon turns opaque throughout, 8-9 minutes. Sprinkle salmon with cilantro and serve with lime wedges.

**note: This is super yummy and I'll be making it again. I did use skin-on salmon, and marinated it in a shallow dish, skin-side-up for about 30 minutes.


Pepper-Rubbed Salmon
(Grill It! Cookbook)

1 Tablespoon mixed pepper blend (white, green, black, and/or pink whole peppercorns)
1 1/2 tsp ground coriander
1 1/2 tsp grated fresh lemon peel
3/4 tsp salt
1 center-cut salmon fillet with skin on
cilantro sprigs for garnish

Coarsely ground pepper blend in pepper grinder. In small bowl, combine ground pepper, coriander, lemon peel, and salt. Pat pepper mixture onto flesh side of salmon. Place salmon, flesh side down on hot grill rack over medium heat. Cook, just to sear and mark salmon, 3-4 minutes. Turn salmon over. Cover grill and cook salmon until just opaque throughout, 12-14 minutes longer. Transfer salmon to platter. (Serve with Melon Salsa)

Melon Salsa
(Grill It! Cookbook)

2 cups (1/4-inch dice) cantaloupe
2 cups (1/4-inch dice) honeydew
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh cilantro
1/4 tsp salt

In medium bowl, stir all ingredients until mixed. Set aside. (Good served with grilled fish, pork or chicken.)