Blackened Salmon Soft Tacos

I used to be afraid of cooking fresh fish, so everything we ate came from a can (no bueno).  I'm so glad I realized how easy fish is to prepare so we can enjoy yummy meals like this keeper from Woman's Day magazine.  This takes virtually no prep time and can be on the table in 15 minutes.
*1 1/4-lb piece skinless salmon fillet, cut into 4 (equal) pieces
*2 TBSP blackening spice mix or Cajun seasoning (look for a no-salt added variety)
*1/2 small head romaine lettuce, thinly sliced
*1/2 c. fresh cilantro
*1 TBSP. olive oil
*1 TBSP fresh lime juice
*Salt and pepper
*8 small flour or corn tortillas, warmed
*Sour cream
Heat a large skillet over medium heat.  Coat both sides of the salmon with the seasoning mix and when the pan is good and hot place salmon in to cook.  It will cook more quickly if you cover it, but if you still need to prep the other ingredients, just let it hang out, cooking until opaque throughout, about 3-4 min/side. Fish seems to cook a lot better if you only flip it once, so watch the side of the fillet to see when it is opaque half-way up, then flip.
While the salmon is cooking, toss together sliced lettuce, cilantro, oil, lime juice & 1/4 tsp. salt and pepper.
Remove salmon from pan and flake with fork.  If desired, spread sour cream on the tortillas, fill with salmon and top with the lettuce mixture.  Add a side of black beans, lime wedges and some fresh Utah corn.  This should serve 4 adults.  Any leftover salmon is great on a salad for a leftover lunch.

Salmon Patties

One of our favorite dinners is Salmon Patties and Wild Rice. This is a spin-off of the classic crab cakes and I love them because I’ve always got all the ingredients in the pantry. And since the hubby is out of town we're having them tonight so there is more for me and the 3-yr-old.

Start with a 7 oz. can of boneless Salmon. I buy the Kirkland brand from Costco (by the canned meats), they are a good price and great quality. Drain the salmon and flake it into a bowl. Mix in 1 beaten egg, 1-2 tsp. Old Bay seasoning (or seasoning salt) and 1/2 tsp. pepper, a pinch of red pepper flakes, 5-8 crumbled up soda crackers and 1TBSP. or so milk. Sometimes we also add a stalk of finely chopped celery, some chopped onion or red peppers if you’d like.

(I have no idea why it is taking my pictures and flipping them...I guess just crane your neck a bit...)

Mix gently until it is sturdy enough to form into balls. Roll them into golf-ball-size balls (I use a cookie scoop) and then flatten to about ½ - 2/3 inch thick. In skillet over med-high heat, put 2-3 TBSP. oil (canola or vegetable) and when it is hot (test by dropping a small piece of salmon in and if it sizzles, it’s ready), place the salmon patties into the skillet, wait until brown and flip. A minute or so later they are done.

I serve them with wild rice mixed with a can of drained and rinsed black beans and a spinach salad for a yummy and very healthy meal. I get asked for this at least once a week! This is a perfect amount for our family of 3 eaters. If you double this or have extra it does reheat well, but I would recommend doing it in a skillet on the stove instead of the microwave, and break the patties into pieces before reheating.

Fish Tacos with Chipotle Sauce

A few years ago I was in Denver and hungry. The hotel desk attendant recommended a little Mexican dive with the suggestion that the fish tacos were the best around. I’d never had fish tacos, but felt just adventurous enough to try them and LOVED them. Here’s my version...

Fish Marinade:
1 big or two small limes, juiced
2 TBSP olive oil
Fresh ground salt and pepper to taste

Mix together and pour over ½ lb tilapia. Let marinade for 20 minutes. Remove from sauce and cook on preheated grill or grill pan on medium-high heat for about 3 minutes on each side. Remove from heat and let rest on a plate for about 5 minutes. Let flake into big chunks and serve.

Sauce:
Place a paper towel over a strainer and cup and put ½ c. plain yogurt on top. Let sit for 20 minutes until thick. Mix yogurt with ½-1 chipotle pepper in adobo sauce finely chopped (this is sold in a can by the Latin foods, and let me repeat:use ONE pepper not ONE can or you'll find this will light up your mouth in a not so good way...sorry Lindsay). I think 1 works perfect, but most would say ½ of a pepper (not one half the can unless) gives plenty of heat. You could also mix in a tablespoon or so of mayo to settle down the heat a bit. Note: these peppers last a long time if kept in an airtight container in the back of the fridge. The can has about 8ish peppers in it, so just use what you need and store the rest (they last forever in the fridge or longer in the freezer).

To assemble:
Take a warm corn tortilla (I like the 6-inch size) and fill with fish. To make it authentic stack two tortillas and fill the inner one. Top with yogurt sauce, salsa, corn, and shredded cabbage. Serve with fresh lime wedges, a tall glass of frozen lemonade and chips and salsa and enjoy. This will make about 6 tacos depending on how full you fill them.