• Greek Salmon Bowls

    Recipe adapted from Midwest Foodie.

    Ingredients:

    Dressing/Marinade:

    • 5 TBSP olive oil
    • 3 TBSP balsamic vinegar
    • 2 TBSP fresh chopped dill
    • 2 TBSP fresh chopped parsley
    • 2 tsp. dried oregano
    • 1 tsp. Dijon mustard
    • 2 garlic cloves, minced
    • Kosher salt and fresh cracked pepper

    Salmon:

    • 1 lb. salmon

    Orzo:

    • 1 box of orzo
    • 2-3 TBSP butter
    • 2 TBSP lemon juice

    Salad and Toppings:

    • Mixed Greens
    • 1 (15 oz.) can artichoke hearts
    • 1 c. halved grape tomatoes
    • 1 c. sliced English cucumber
    • 1 c. pitted assorted olives
    • 1/2 c. thinly sliced red onion
    • 1 (14 oz.) can of chick peas
    • 4 oz. feta chees crumbled

    Tzatziki Sauce or Easy Lemon Dill Sauce:

    • 1 c. sour cream
    • ½ c. fresh dill
    • Zest of 1 lemon
    • Juice of 1 lemon
    • Salt, and pepper

    Directions:

    1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
    2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
    3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
    4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
    5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

    Greek Salmon Bowls:

  • Chipotle Salmon with Mango Salsa

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Wet Rub for Salmon:

    • 2-3 lbs. of salmon
    • 2 TBSP butter
    • 2 TBSP honey
    • Zest of 1 lime
    • 2 TBSP lime juice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • 1 tsp. ground cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. smoke paprika
    • 1/2 tsp. onion powder
    • 1/2 tsp. dried oregano
    • 1/2 tsp. pepper
    • 1/2-1 tsp. chipotle powder

    Mango Salsa:

    • 3 mangos, chopped
    • 1 red bell pepper, diced
    • 1/3 red onion, diced
    • 1-3 jalapenos, seeded and minced
    • 1/3 c. cilantro, chopped
    • 1/2 tsp. garlic powder
    • 1/4 tsp. salt
    • 1/4 tsp. chili powder
    • 1/4 tsp. ground cumin
    • 1/8-1/4 tsp. pepper
    • 3 TBSP lime juice
    • 1 TBSP apple cider vinegar

    Directions:

    1. Prepare mango salsa: Add all Mango Salsa ingredients to a large bowl. Toss to evenly combine. Taste and add additional jalapenos, salt or lime juice. For best flavor, chill salsa in the refrigerator for 30-60 minutes.
    2. Preheat oven to 400* F.
    3. Line a large jelly roll pan with foil that extends 2” past the pan edge on each long side (so you can fold the sides up). Lightly spray foil with nonstick cooking spray. Place salmon in the center of the foil skin side down.
    4. Whisk all the Wet Rub ingredient together in a medium bowl. Pour rub on salmon and evenly rub all over the top. Fold up all the sides of the foil snugly around the salmon (but don’t cover salmon). Let salmon rest 15-30 minutes to come to room temperature (you can make the mango salsa during this time).
    5. Bake salmon uncovered at 400* F for 12-15 minutes (depending salmon thickness), then broil 3 minutes.
    6. Garnish salmon with fresh lime juice and mango salsa. Season with salt to taste.

    Chipotle Salmon with Mango Salsa:

  • Thai Sweet Chili Salmon

    Ingredients:

    • 16 oz. salmon
    • Olive oil
    • Salt and pepper
    • Smoked Paprika
    • Garlic powder
    • Onion powder

    Sweet Chili Sauce:

    • 1/4 c. Thai sweet chili sauce
    • 1/4 c. honey
    • 2 TBSP soy sauce

    Directions:

    1. Preheat oven to 450F.
    2. In a small saucepot, add the sweet chili sauce ingredients, and bring to boil and simmer for a few minutes until the sauce is combined, thickened, and reduced.
    3. Line a baking sheet with foil and spray with cooking spray.
    4. Add salmon to the baking sheet. Brush olive oil over the salmon, and sprinkle the salmon the salt, pepper, paprika, garlic powder, and onion powder. Then drizzle 1-2 TBSP of the sweet chili sauce over the salmon.
    5. Cook until done. Time varies depending on the thickness.
    6. Serve with the sweet chili sauce drizzled on top.

    Thai Sweet Chili Salmon:

  • Creamy Jalapeno and Cinlantro Dressing/Sauce

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    This dressing is so good.  It’s good on salads and fish tacos.  We loved this dressing on fish tacos so much that we had fish tacos 2 times in one week.

    Ingredients:

    • 1 c. mayo
    • 1/3 milk
    • 2 tsp. chopped cilantro
    • 1-2 jalapenos, minced
    • 1 tsp. garlic, minced
    • 1 tsp. onion, minced
    • juice of 1 lime
    • 1 tsp. white vinegar
    • 1 tsp. granulated sugar
    • 1/2 tsp. salt
    • 1/8 tsp. cayenne pepper
    • 1/8 tsp. black pepper
    • 1/8 tsp. ground cumin

    Directions:

    1. Whisk all ingredients together.
    2. Cover and chill until ready to serve.
    3. Top your favorite salad or taco and enjoy!

    Creamy Jalapeno and Cilantro Dressing/Sauce:

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  • Fish Po’Boys

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    These are really good and really easy sandwiches. Perfect for a weeknight meal. You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.

    Ingredients:

    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving

    Directions:

    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys:

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  • Tzatziki aka Grecian Sauce

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    A good tzatziki makes any kebab sandwich or schwarma sandwich even more delicious.  I first had tzatziki at Albasha (when we lived in Baton Rouge), except at Albasha it’s called Grecian Sauce.  Whatever you want to call it, it’s worth making.

    We made chicken kebabs and served the chicken in a pita with some chopped tomatoes and onion then topped it with the sauce.
    We had some sauce leftover and made fish the next night….and oh was this sauce d’lish on fish!!!

    Ingredients:

    • 8 oz. plain Greek yogurt
    • 1/2 of an English cucumber, shredded and strained
    • 2 cloves garlic, minced
    • 1 TBSP chopped fresh dill (or more if you like)
    • 1TBSP chopped fresh mint (or more if you like)
    • 1 TBSP lemon juice
    • salt & pepper to taste

    Directions:

    1. Mix everything in a bowl.
    2. Serve.

    Tzatziki aka Grecian Sauce:

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  • Mango Jicama Salsa

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    I’m always will to try a great new salsa to top chicken tacos or fish tacos.  This salsa is so summery and refreshing, and it went great as a topper for fish tacos.

    I saw a recipe for jicama salad in the March 2009 issue of Cooking Light, which was the initial inspiration of my mango jicama salsa.
    Ingredients:

    • 1/2 c. jicama, julienne-cut
    • 2-3 mangos, sliced or cubed
    • 1/2 of a small red onion, sliced
    • 1/2 of a red, orange, or yellow bell pepper, sliced
    • 1 to 2 jalapenos, chopped
    • 1 lime, juiced
    • 1 tsp. sugar (more or less depending on how ripe the mangos are)
    • 1/4 tsp. salt
    • 1/4 c. cilantro, chopped

    Directions:

    1. Combine all ingredients in a bowl.  Taste and adjust seasoning if necessary.
    2. Top your tacos, and enjoy.

    Mango Jicama Salsa:

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  • Honey-Ginger Salmon

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    This salmon dish is so easy and so tasty.  It’s great for entertaining too.  The dish has been approved by our family (even the kiddos) and every guest we’ve served it to.  This recipe is adapted from the October 2008 issue of Southern Living.
    Ingredients:

    • 1/3 c. orange juice
    • 1/3 c. honey
    • 1/4 c. soy sauce
    • 1 TBSP minced garlic
    • 1/4 c. minced fresh ginger
    • 1 lb. salmon
    • Hot rice

    Directions:

    1. Marinade: in a saucepan, cook orange juice through ginger over medium heat, for 1 minute; let cool slightly.  Reserve 2/3 c. marinade.  Pour remaining 1/3 c of marinade in a zip top bag and add salmon to the bag.  Refrigerate and marinate the salmon for 15 minutes.
    2. Meanwhile preheat oven to 375.  After salmon has marinated for 15 minutes, discard the marinade and bake salmon for about 20 minutes, or until done.
    3. While salmon is cooking, cook the reserved 2/3 c. marinade over medium heat for 10 minutes, or until sauce is thick and syrupy.
    4. Serve salmon over hot rice and drizzle with the cooked sauce.

    Honey-Ginger Salmon:

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  • Blackened Chicken with Creamy Garlic Alfredo Sauce

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    I found this recipe at Fashionably Foodie, and it sounded d’lish. While I took our youngest to Hobby Lobby, -s prepared this amazing dinner. It was so tasty! We will definitely make this one again

    Ingredients:

    Blackened Chicken or Salmon

    • 4 TBSP paprika
    • 1/4 tsp cayenne
    • 1 tsp. salt
    • 2 tsp. onion powder
    • 2 tsp .garlic powder
    • 1 tsp. oregano
    • 1/2 tsp. thyme
    • 1/2 tsp. pepper
    • 1/4 tsp. cumin
    • 1/4 c. butter
    • 4 chicken breasts or salmon fillets

    Directions:

    1. Mix dry spices on a plate.
    2. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to medium-high to high. If using chicken, pound chicken in between two sheets of plastic wrap, then pat dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, or until done, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!

    Creamy Garlic Alfredo Sauce

    • 1/4 c. butter
    • 1 TBSP flour
    • 1 c. milk
    • 3 cloves garlic, minced
    • 1 1/2 c. fresh parmesan, grated
    • 1/4 tsp. pepper
    • 1/2 tsp. paprika
    • 1/4 tsp. cayenne
    • 1 lb. hot pasta
    • chopped parsley or cilantro to garnish

    Directions:

    1. Melt butter in a saucepan over medium heat; use a whisk and stir in flour and cook for 30 seconds; add milk and garlic. bring to a boil (barely, just at the edges of the pan,) and stir in parmesan; whisk until melted. Sauce will thicken as it cools.

    Blackened Chicken with Creamy Garlic Alfredo Sauce:

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  • Salmon Sandwiches

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    I found this recipe at Taste and Tell, and she got it from Barefoot Contessa Parties cookbook. It’s more about the sauce than the fish, and the sauce tasted delicious!

    Ingredients:

    • 1/2 c. mayonnaise
    • 1/8 c.sour cream
    • 1/2 tsp white wine vinegar
    • 6 fresh basil leaves
    • 1/2 c. chopped dill
    • 3/4 TBSP chopped scallions, white and green parts
    • 1/8 tsp. kosher salt
    • 1/8 tsp. black pepper
    • 1 1/2 tsp. capers, drained
    • Salmon, grilled, baked or broiled
    • Greens
    • Rolls

    Directions:

    1. Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers, pulse two or three times.
    2. Prepare salmon as you like. Spread the sauce on the roll, top with salmon and greens.

    Salmon Sandwiches:

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