We had a big post-parade meal for lunch of BBQ beef sandwiches, pasta salad, chips & cherry cobbler. I thought it might be nice to go a little lighter with dinner (and had thawed salmon that needed to be cooked). I minced up a package of salmon filets and mixed in some breadcrumbs, cilantro, green onions, a jalapeno pepper (shh – Mike didn’t know about this), some lime juice, salt & pepper. Made some patties and cooked ’em up! Then I put them on a bun with some lettuce, cucumber, and mayonnaise with a little more fresh, chopped cilantro and lime juice mixed in. Mike took one bite and said, “Did you take a picture of this?” And so a blog post was born!
I tore this recipe out of an Eating Well magazine and shoved it in my favorite-recipes binder. As far as I’m concerned, any recipe with black bean-garlic sauce is a winner in MY book. Another sign that it’ll be good is if the page has oil splatters all over it. I guess it could also mean that I’m a messy cook. Either way it’s what we had for dinner tonight. Except with white rice instead of pasta. And I used tilapia instead of catfish. You should really try it.
As you would guess, these were VERY similar to Fish (Stick) Tacos. Especially since I used soft-taco size tortillas because I had them and was too cheap to buy the burrito-size ones. The addition of refried beans, Mexican rice and Salsa Cream (p. 40: 1 part green salsa, 2 parts sour cream). Mike, again, was skeptical about this dish but said it was pretty good. I think if I had approached it as a taco instead of burrito it would have made a difference.
Stay tuned this week for: Tuna Casserole (we’ll see how it compares to my stepmom’s recipe), Roasted Tomato Pasta and The Best Chicken/Egg Salad. Oh, and Crab Wontons, too!
Admit it. Every once in a while, fish sticks sound really good. Especially when you “grown-up-itize” them (just made up that word myself…thanks) and make them into a taco. All you need are fish sticks, corn tortillas, salsa, sour cream and shredded lettuce or cabbage. The genius part to this recipe was Sam’s fish stick shortcut – similar to the one for frozen onion rings: cook the fish sticks in the microwave for a minute, then cook in a dry nonstick skillet until lightly browned & crispy on each side. Perfect for when it’s 90-degrees outside and you don’t want to turn on the oven!
Mike LOVES smoked salmon so when I saw this recipe I knew he would like it. In one of Sam’s recent shows, a registered dietitian reforms one of his pasta recipes. The biggest substitution is to switch out heavy whipping cream for low-fat evaporated milk. This recipe must have been written before that show because it calls for the cream (which I dutifully switched out with evaporated milk).