Course: Main Dish Page 2 of 5

Chili Lime Salmon Tacos

It doesn’t need to be a Tuesday for me put tacos on the menus. Every single day is a perfect day for tacos in my book. Currently, I am crushing so hard on these Chili Lime Salmon Tacos.

Did you hear the news? US News & World Reports released their 2018 assessment of diets. Any guesses on what diet came in first? The Mediterranean diet tied for first among a panel of nutritionists, dietary consultants and physicians specializing in diabetes, heart health and weight loss. Tied for first with the Mediterranean diet is the DASH diet which is a diet recommended by many doctors to help control blood pressure.

Curious to hear what diets didn’t fare as well? Spoiler alert: Keto and Whole 30 both brought up the rear end of the analysis. So for the love of all things holy, please stop focusing on these diets. In what universe could it possibly make sense that a steak is health food and lentils are bad? It just doesn’t make any sense. For once and all, can we agree that whole grain carbs are not the enemy? Seriously, they are not.

How to Make Chili Lime Salmon Tacos

Alright, stepping off my soapbox now and moving on from the ranting to the recipe for these Chili Lime Salmon Tacos. All you the salmon needs a little seasoning in the form of salt, pepper, and chili powder and a few minutes on the either the grill or skillet. Watch the fish closely while it is on the heat. You don’t want to overcook it.

The fish will change color moving from the bottom which is in contact with the heat moving upward. Once it gets about one-third of the way up the fillet flip it over to the other side. The second side will cook quickly so remove from the heat when the cook line starts moving up. The fish will continue to cook even after it is removed from the heat.

Let the salmon rest while you cut up the veggies and make the spicy cilantro sauce. Once your other ingredients are prepped just break the fillets up into bite-sized chunks and assemble your tacos.

Other salmon recipes you may want to check out:

Salmon Salad with Avocado

There is nothing like a plate of salmon and greens that just makes you feel healthier for eating it. I sometimes feel as if I deserve a medal when I make this Salmon Salad with Avocado. We all know how important it is to increase the amount vegetables in our diets but did you know that salmon has its own set of health benefits? Just enter the search terms ‘salmon’ or ‘omega-3’ into Google Scholar to see how salmon can reduce inflammation, has anti-oxidants, improve the vascular system, among other benefits.

But we aren’t here to talk about nutrition and health benefits. We are here to talk about deliciousness and this salmon salad with avocado does not disappoint. I like to cook the salmon in a cast iron skillet. Check out my recipe for Pan-seared Salmon for details on the technique. Or, you can also cook the salmon outside on a BBQ. When I prepare salmon, I typically just season the fillet with salt and pepper to let the flavor of the fish shine through.

For the greens, I love the flavor and texture of a spring or mesclun mix. When I make a salad, I like to think about incorporating various flavors and textures. The avocado adds a rich creaminess to the dish. The cucumber and sprouts bring freshness to the recipe. The red onion provides a bite and almonds give the salad some crunch.

While salmon is the star of this dish, green goddess dressing is the leading lady. It is super easy to make and tastes so incredibly fresh when you make it at home. Use a mixture of herbs to maximize the taste of the green goddess dressing if you make it yourself. I love chives, parsley, and basil but use what you have. I typically use this recipe for green goddess dressing when I make salmon salad with avocado but you can use whatever dressing you favor.

I would love to hear about what ingredients you like in your salmon salad. Let me know in the comments below. I am always on the hunt for inspiration.

How to Make Salmon Salad with Avocado

Check out these other salmon recipes:

Beer Cheese Soup

You probably know that Wisconsin has the lock on any beer cheese soup recipe. Heck, Wisconsin most likely has the lock on anything to do with beer or cheese in general. But, here I am, offering up my own version of beer cheese soup with a little bit of western flair. Please forgive me Midwesterners, we just want in on some of the beer cheese soup fun.

Beer cheese soup is a fall essential. It is perfect to have on cool autumn weekends whether you have just finished raking leaves, picking apples, or watching football. I make a pot of soup every weekend and enjoy having leftovers for the work week ahead. For me, a bowl of soup is ideal for a quick weeknight dinner or equally awesome to take to work for lunch.

Sometime during my 30s, my body decided that it no longer could handle milk or cream in any form. So, instead of using half and half to add a creamy element to the soup, I made cashew cream using this recipe. If you are not bothered by cream you can use it instead but I really do love cashew cream.

You can choose your favorite cheddar for beer cheese soup. I typically go with sharp cheddar because I love the flavor but if you or your people prefer a more mild cheddar by all means go with that. I do feel as though having some sort of bread to dip into the soup is essential.

I was wowed by the photogenic quality of this beautiful baguette but also think soft pretzels would be fantastic to serve with beer cheese soup. I have used this recipe to make soft pretzel bites before and they were delicious and perfect for dipping. But, I am eyeballing this recipe for everything soft pretzel bites. Don’t you think they would be fantastic with beer cheese soup? I love everything that is everything flavored. By the way, have you tried the ‘everything but the bagel’ seasoning at Trader Joe’s? Recommended.

How to Make Beer Cheese Soup

Pan-seared Salmon

The last quarter of the year always means decadence, celebration, parties, events, and on and on. While I enjoy it immensely, sometimes you just need to take it all down a notch and do your body a favor. So, I like to have some easy-to-prepare, healthy recipes in my back pocket for times when all the abundance is too much.

Salmon fillets perfectly fit the bill for those times. One of my favorite techniques for cooking salmon is to pan-sear it in a cast iron pan. The technique is simple and results in a picture-perfect sear on the fish. There are just a few key steps to successfully searing salmon.

First, you want to pat dry both sides of the salmon, moisture is the enemy of a good sear. Secondly, heat a neutral oil such as vegetable oil or avocado oil in a cast iron skillet until the oil shimmers. I used to feel intimidated by the idea of using a cast iron skillet. There’s the seasoning of the pan, the no soap cleaning, and oiling it after use. It seemed to be more bother than it was worth for me. But, my sweetie changed my mind about cast iron and showed me the ropes. Now, I love cooking in it.

Here is a short video from Bon Appetite’s Test Kitchen which shows how to care for cast iron.

Watch this video on The Scene.

The last step for a perfect pan-sear is to place the fish in the hot oil and use a flexible spatula to press the fish down for 10 seconds. The fish will start to curl when it hits the hot pan. You want to make sure the whole surface stays in contact with the pan. That is what ensures a nice sear.

To accompany pan-seared salmon, I choose whatever veggies are in season. In the fall and winter, I like to steam broccoli or broccolini topped with a splash of lemon. In the spring, asparagus is a lovely accompaniment and during the summer I will use green beans or squash. I often will oven-roast potatoes to round out the meal.

Mussels with Cider, Shallots, and Bacon

If you have a large pot and a few pounds of mussels, you can have a dinner party worthy meal on the tables in no time at all. Mussels are one of the easiest meals to prepare. All you need to do is give the mussels a quick scrub and soak, cook up a few aromatics for a broth to steam the mussels in, and five minutes cooking time. For Mussels with Cider, Shallots and Bacon, I decided to add some autumn flair but using apple cider instead of the more typical white wine as the base of the broth.

The website Serious Eats has a more detailed article on cleaning mussels if you would like a step-by-step guide. I have also included a video below. But, I promise, it is really easy and takes no time at all. Once you get the hang of it, you will be preparing mussels all the time!

While mussels and French fries (frites) are a popular combination in Belgium and France, I prefer to serve mussels with slices of nice bread. My favorites are a beautiful baguette or ciabatta. You will want to use the slices of bread to soak up the delicious broth.

So, let’s walk through the process. Heat a large pot over a medium flame and add oil olive and butter. When the oil and butter start to bubble, add the chopped bacon and cook for a few minutes. Next you will add the shallots, garlics, and thyme and cook until they are soft. Finally, add the cider and mustard. Bring the broth to a boil before adding the cleaned mussels. The only need a few minutes to cook. Seriously easy, right?

If you would like a tasty beverage to accompany your mussels, I recommend either a crisp white wine, sparkling wine (bubbles go with everything), or a Belgian beer. I love to serve this meal not only because it is delicious but it is a slow-paced meal which encourages conversation as you work your way through the mussels. Slow food at its best!

How to Make Mussels with Cider, Shallots, and Bacon

Roasted Squash and Pear Sandwiches

Fall = Gourdfest. Well, around my house anyway. Each fall, we host a party where all things gourd-related are celebrated. I am talking about pumpkin beer tasting, butternut squash soup, pumpkin hummus, and roasted delicata squash with red onions. All the fall flavors make me so happy but having some of my besties in the house puts it over the top.

What my friends may not know is how many recipes I test before Gourdfest. I want the food to be as memorable as the laughs and good times that we enjoy. This year, one of my first test recipes is this Roasted Squash and Pear Sandwich. Doesn’t that sound like perfect fall food? Yet, such an unusual sandwich idea.

Let’s talk about butternut squash. Are you a fan? I was a little bit intimated by butternut squash at first. I mean, could winter squash BE any more difficult to cut through? But, I learned a little secret about butternut squash. When you are shopping for butternut squash, look for one that has long neck compared to its bulbous end.

Then, just cut through the stem end and cut again at the end of the long neck before the bulbous end. From here, all you need to do is peel the skin with a vegetable peeler. For this recipe, slice the neck into 1/2” slices.

After that, you have a decision to make, do you want to tackle the bulbous end or just chuck it into the compost bin? No judgment here no matter what you decide. Sometimes I will peel the skin off with the vegetable peeler and then use a spoon to scrape out the seeds. Other times, I won’t be feeling it at all, and will just quarter it and throw it into my compost bin.

The next component is a perfectly ripe pear sliced thin and a red onion also thinly sliced. The surprise ingredient is the miso mayo. Are you a miso fan? My first experiences with miso was in soup form at Chinese restaurants. Miso is made from fermented soy beans. You know anything fermented is good for you, right? Gut health and all that. Miso paste can be found at Asian markets and sometimes in the ethnic food aisles or produce section of some grocery stores. Miso adds that umami flavor which is rich, deep flavor.

If you decide to buy miso paste (and you should) here is a recipe for miso soup so you can use up your stash. The video below is from The Happy Pear where twin Irish brothers post articles and videos featuring easy vegan recipes.

How to Make Roasted Squash and Pear Sandwiches

Want more sandwiches?

Veggie Pot Pie

Who can resist taking a fork and plunging it through a light flaky crust into a warm, flavorful gravy that is filled with vegetables? Not this girl. There is something so satisfying about assembling this Veggie Pot Pie, warming up the house with the oven while it bakes, and then hovering around the stove inhaling deeply the delicious scent while waiting for the pot pie to finish baking.

As I have mentioned before in the recipe for Tomato Galette, homemade pie crusts and I seem to be in a battle of the wills. I will cut to the chase here, I lose that battle over and over again. Because of that, I always keep a prepared pie crust from the refrigerator section in my freezer. I cannot wait for the day where I change that narrative for myself and start making pie crusts from scratch. I know that day is coming, I am just not sure when.

Veggie Pot Pie is quick and easy to make. You can use any veggies that you and your family like but I typically go with onion, carrot, garlic, celery, peas, and mushrooms. If you eat meat you can add leftover rotisserie chicken from the store to the pot pie filling mixture.

A few ingredients that I like to add to my filling are a splash of soy sauce and a teaspoon of miso paste, if you have it on hand. Both of those ingredients add so much flavor to the filling. You can make the pot pie in a pie-sized baking dish or if you prefer, you can make individual servings in smaller ramekins. If you make individual servings I would place the ramekins on a baking sheet so the pot pies are easy to place in and remove from the oven.

I only use a top crust for this Veggie Pot Pie and as you can see from the photo the top crust is pretty basic. Someday, I aspire to be pie fancy like the crusts in this video.

How to Make Veggie Pot Pie

Lentil Picadillo Stuffed Peppers

What the heck do vegetarians eat? I hear this all the time from friends and family who want to invite someone they care about over for dinner. But, when that person is a vegetarian many cooks get stumped. Ask my Mom. She will tell you. That poor woman has two daughters are totally or nearly vegetarian and two grandkids are vegetarian. She will tell you that she hates inviting us over for dinner because she has no idea what to make. So, Mom, Lentil Picadillo Stuffed Peppers is one great alternative to consider. It is hearty enough that even carnivores (like your husband) will feel satisfied.

First, a little background about Picadillo which is a popular dish in Spain and many Latin American countries. Picadillo is typically made with ground beef, tomatoes, and a variety of spices. It is often served with rice and used a filling for dishes like tacos or savory pastries.

I like this healthier version of Picadillo swaps out ground beef for lentils. Lentils are inexpensive to buy, low in fat, high in fiber, and full of protein. By sautéing aromatics like onion and garlic with chili powder, cinnamon, Italian seasoning, cocoa powder, and tomatoes, you can achieve a rich flavorful broth to coat the lentils.

This version of Lentil Picadillo is most similar to the Picadillo found in Puerto Rico which includes green olives for a salty bite and raisins for a sweet chewy texture. In Puerto Rico, Picadillo is a common filling for empanadas or fritters. In this recipe, I add cooked rice to the Picadillo and stuff it inside a sweet red bell pepper before baking.

Finally, lentil Picadillo Stuffed Peppers is a great make ahead meal. You could prep the Picadillo on the weekend and then on a weeknight, stuff the peppers and bake. A healthy, homemade dinner will be on the table in under 30 minutes. What is not to love about that? Also, can you say lunch leftovers? Just try not to gloat as your coworker pulls her sad little Lean Cuisine out of the microwave.

How to Make Lentil Picadillo Stuffed Peppers

Roasted Carrot and Goat Cheese Sandwich

Life is too short for the same old, same old sandwiches. How many peanut butter & jelly, tuna, or egg salad sandwiches can one person eat in a life time? Sandwiches are simple, portable, and can be quite delicious with just a little bit of effort and creativity. I love sandwiches that have a mix of colors, textures, and tastes.

In this roasted carrot and goat cheese sandwich you get sweetness from the roasted carrots, tangy creaminess from goat cheese, and a bit of salty bite from the green olives. Are you familiar with the spice blend za’atar? It is a Middle Eastern seasoning made from dried herbs, spices, and sesame seeds. I buy za’atar at the Middle Eastern market. You can also order za’atar on Amazon.

You may recall this recipe for Za’atar Roasted Tomatoes and Pita Chips from earlier this year.

If you aren’t a fan of goat cheese you can use cream cheese instead. The cream cheese will have less tang and a smoother texture. Plus, it might be easier to find and more economical but I love goat cheese so usually use it for this sandwich. Also, if you aren’t a green olive lover you can leave them out, use black olives or substitute capers instead.

You will want to use a bread that when toasted is hearty enough to hold up to spreading the thick goat cheese mixture. I used plain white sandwich bread but I can think of a few other breads that would make a great sandwich. I like the idea of a walnut raisin bread or a honey wheat bread.

Next time I make this sandwich, I will use thicker carrots and slice them slightly on the diagonal in order to get more surface area to roast. I also think that thicker slices of roasted carrot will make the sandwiches more substantial when you go in for a bite.

What are your slightly out-of-the-box sandwiches you like to make and eat? I am always looking for something new.

How to Make Roasted Carrot and Goat Cheese Sandwiches

Almond Butter and Peach Toast

The end of peach season can nearly move me to tears. A perfectly ripe peach is as close to heaven as I can imagine. Dream sequence: I am standing in my kitchen, leaning over the sink, and bite into a big juicy peach. The flesh just gives and the juices start running down my arm. The warm peach is so delicious that I can’t bother to grab a dish towel. Okay, enough of this nonsense, let’s get back to the recipe.

Back to the almond butter and peach toast though. You don’t really need a recipe, it’s just an assembly job. Peaches and almonds pair perfectly, so if you haven’t already, I highly recommend giving almond butter a try. I prefer to buy almond butter at grocery stores where I can grind it myself from almonds. Grinding your own guarantees that there is no additives or other junk in your almond butter.

Almond butter and peach toast is so simple but the genius comes from using quality ingredients. Get a nice artisan loaf of bread or try to make your own. I often use this no-knead bread recipe when I make bread. The results will blow your mind. It’s so easy and the end product is a tender crusty loaf that will impress your friends and family.

But, let’s get real, the star of this dish is the perfectly ripe peach. When peaches are season, I will stop at nothing to get them from the farmers markets, produce stands, or best of all from a friend’s tree. Then, I use them in every way possible. I have canned peach salsa (yum!), made this Peach, Zucchini, and Basil Pizza, and this peach tart.

When I buy too many peaches, I will make this Almond Butter and Peach Toast for breakfast, lunch, and dinner. It’s so quick and easy to prepare but so completely satisfying. I add the sliced almonds and hemp seeds for a little texture and crunch.