Roasted Salmon Tacos
Makes 4 servings
Red Cabbage Slaw:
3 tablespoons extra-virgin olive oil
2 teaspoons honey
1 teaspoon lime zest plus 2 tablespoons lime juice
Kosher salt
Dash hot sauce
1/2 small red onion, very thinly sliced
4 radishes, very thinly sliced
1/2 medium head red cabbage, finely shredded (about 7
cups)
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
Avocado Sour Cream:2 ripe avocados, halved and pitted
1 cup sour cream
2 tablespoons chopped pickled jalapenos
Zest of 1 lime and juice of 1/2
Kosher salt
Salmon:2 pounds skinless center-cut salmon fillet
1 tablespoon chili powder
Kosher salt
2 tablespoons extra-virgin olive oil
Flour Tortillas:
2 cups (254 grams) all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon sugar
1/4 cup shortening or neutral oil
Instructions
For the red cabbage slaw: Preheat the oven to 450 degrees F.
Whisk together the olive oil, honey, lime zest and juice in a large serving bowl. Season with 1/2 teaspoon salt and the hot sauce. Add the red onion, radishes, cabbage and cilantro and toss well.
For the avocado sour cream: Scoop the avocado flesh into the carafe of a blender. Add the sour cream, pickled jalapenos, lime zest, juice and 1/2 teaspoon salt. Add 1 tablespoon water and blend until smooth. (If the mixture is too thick to blend, add 1 to 2 tablespoons more water and blend again). Transfer to a serving bowl and refrigerate until ready to serve.
For the salmon: Sprinkle the salmon all over with the chili powder and 1 teaspoon salt and rub it in. Heat a large ovenproof skillet over medium-high heat and add the olive oil. When the oil is hot, add the salmon top-side down and sear until browned, about 1 minute.
Flip the salmon and transfer the skillet to the oven. Roast until the salmon is just cooked through, 8 to 10 minutes, depending on thickness.
To serve, break the salmon into chunks. Serve in Tortillas with the slaw and sour cream.
Flour Tortillas:
Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we’re hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they’re really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn’t turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they’re just starting to show some brown spots, 45 seconds to 1 minute. Keep warm in a towel until ready to serve.
Recipe from Food Network
Greek Layer Dip
Makes 8 servings
-
1 clove garlic, peeled
-
2 (15-ounce) cans cannellini beans, drained
-
½ cup plain Greek yogurt
-
1 tablespoon fresh lemon juice
-
Kosher salt and freshly ground pepper
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1 cup chopped cherry tomatoes
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1 cup chopped mini cucumbers
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½ cup chopped pitted Kalamata olives
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½ cup crumbled feta
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1 tablespoon chopped flat-leaf parsley
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1 tablespoon chopped fresh dill
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Extra-virgin olive oil
Instructions
In a food processor, pulse garlic. Add beans, yogurt, and lemon juice; puree until smooth, 1 minute. Season with salt and pepper. Spread onto a platter. Top with cherry tomatoes and cucumbers; season with salt. Add olives, feta, and herbs. Drizzle with oil; sprinkle with more pepper.
Recipe from Martha Stewar
Pesto Tuna Caprese Cucumber Bites
Makes 14 bites
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1 medium cucumbers, sliced into ½ inch rounds
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1 (5 oz) can Genova Yellowfin or Albacore Tuna in Easy-Open can, drained
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3 tablespoons store bought pesto
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Freshly ground black pepper, to taste
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7 cherry tomatoes, halved
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7 basil leaves
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14 mini mozzarella balls (or you can just make small round mozz circles if you can’t find the balls)
For the balsamic glaze: -
1 cup balsamic vinegar
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1 tablespoon sugar (any will work)
Instructions
Add balsamic vinegar and sugar to a small saucepan and place over medium high heat. Bring mixture to a boil, then reduce to medium low and simmer for 15-20 minutes, stirring every so often until the balsamic vinegar turns into a thick syrup like consistency.
Remove from heat and set aside. Note: if the mixture hardens up after removing from heat, just reheat it over a low heat.
While the balsamic vinegar is boiling, add the tuna, pesto and freshly ground black pepper to a small bowl; stir to combine.
Place about a ½ tablespoon of tuna pesto mixture on each cucumber round. Top with mozzarella ball, cherry tomato half, and small basil leaf and secure with a toothpick.
Transfer all to a platter. Drizzle with balsamic reduction and serve immediately. Makes 14 bites.
Recipe from Ambitious Kitchen