Salmon Salad with Roasted Cherry Tomatoes

For some reason I really haven’t mastered the whole crispy skin thing for fish. Which is kind of ridiculous. I eat/prepare salmon probably once a week on average. Anyways, even when I fail at achieving crispy skin, I still thoroughly enjoy my salmon dish. And this is another one of those cases. This recipe should result in crispy skin. And. Well. It just didn’t, but it’s absolutely delicious anyways! Ingredients (serves 4): 1 pint cherry tomatoes (I used heirloom) 2 teaspoons plus 1/2 cup extra virgin olive oil, divided salt and freshly ground black pepper 4 (6 ounce) salmon fillets, skin-on 1/2 cup fresh lime juice (about 4 limes) 4 oz mixed baby lettuce leaves

Fish Tacos with Lime-Cilantro Crema

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below!     Ingredients Crema: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind  (I just used the zest of one lime) 1 1/2 teaspoons fresh lime juice (I used the juice of one lime) 1/4 teaspoon salt 1 garlic clove, minced Tacos: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 … Continue reading

Egg BLT with Avocado

When I came across this recipe, my first thought was “why don’t people make Egg BLTs more often”? Why is this not a common brunch menu choice? Egg sounds like a logical upgrade to a traditional BLT. The addition of avocado to this just takes it over the top. I found this recipe on and switched it around a bit, but the general idea is the same. Ingredients (makes two servings): 1/2 cup halved grape tomatoes 1/2 avocado, diced 1 tablespoon chopped fresh basil 1 garlic clove, minced 1 tablespoon extra virgin olive oil Salt and pepper to taste 1 teaspoon red wine vinegar, divided 2 large eggs 2 teaspoons mayonnaise 2 pieces of ciabatta bread (or 2 ciabatta rolls) 1 cup firmly packed arugula 4 thick bacon slices, cooked I bought one of those “bake at home” ciabatta breads that you pop in the oven for about 10 minutes. I thought some “freshly baked” bread would be nice with this dish. You can use whatever bread you happen to find if ciabatta is not available. Cook the bacon according to package directions. Transfer to a paper towel to drain excess fat. Combine the tomatoes, avocado,  basil, garlic, olive … Continue reading

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