westcoast fish tacos

chances are, i won’t be ordering fish tacos when dining out anymore…

so i have one of the weird tendencies to order something that i wouldn’t typically cook on my own when eating out. you know, things like veal, rabbit, sashimi, or other adventurous foods. while i wouldn’t necessarily categorize fish tacos as ‘adventurous’, it’s one of those dishes that never really made it into my kitchen repertoire… until now. :)

prep fish:
- heat up large saucepan w/ 1 tbsp extra-virgin olive oil (evoo) on high heat
- brown 1 large shallot (peeled, rough chop) w/ evoo
- reduce heat to medium, add 1 large fillet of wild sockeye salmon to pan (already thawed, if previously frozen)
- season salmon fillet w/ 1 tsp chipotle blend (combo of spices incl chipotle powder, ground paprika, cumin, coriander, granulated onion, garlic powder)
- cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
- turn sides to cook evenly, about 3min per side
- remove from heat & set aside. allow salmon to cool for a few min.

prep veggies:
- 1 large organic heirloom tomato (rough chop)
- 1/3 english cucumber (rough chop)
- 1.5 cups organic mixed greens
- 1 large haas avocado (halved, pitted, peeled, sliced)

wild sockeye salmon & blackberry salad

no, your eyes aren’t playing tricks on you. this salad bears a striking resemblance to the watermelon berry salad from a few days ago. :) oh yes, it’s another recipe for easypeasy (and yummy!) leftover redux… holla!

it’s all about the colour:
toss ingredients in large prep bowl:
- organic fresh herb salad greens
- 1/2 cup fresh blackberries
- 3 fresh organic radishes (thinly sliced, cut into halves)

sauté the salmon:
- heat 1 tbsp extra-virgin olive oil (evoo) in saucepan over medium heat
- brown 1 large shallot (rough chop) & 1/2 tsp fennel seed w/ evoo
- add 2 fillets of wild sockeye salmon (already thawed, if previously frozen) to saucepan
- cook until salmon lightens slightly in colour on outside & opaque in center (but do not overcook)
- turn sides to cook evenly, about 3min per side
- remove from heat & allow salmon to cool for a few minutes before adding to salad

avocado smoked salmon wrap & organic spinach zucchini salad w/ honey balsamic vinaigrette

simple & tasty. light & healthy. this was my post-workout dinner the other day when i was too lazy to cook up a big meal.

salmon is definitely up there as one of my fave foods of all time – whether it’s baked, sauteed, seared, smoked or raw. in this case, it was wild smoked sockeye salmon. you can easily find smoked salmon in the frozen seafood section at the grocery store… the smoked salmon just needs to thaw and it’s ready-to-eat!

the wrap:
- spread light creamcheese on one side of a whole-grain tortilla
- place a bed of organic spinach leaves in a horizontal line across the middle of the tortilla.
- place a few thin slices of smoked salmon on top of spinach leaves
- top it off with 1/2 haas avocado (sliced). season w/ lemon pepper & juice from 1/2 lemon.
- roll it up and it’s ready to go. :)

the salad:
- easypeasy… simply toss organic spinach leaves w/ zucchini (thinly sliced)

the dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- dash of ground nutmeg
- dash of ground black peppercorns

that’s a wrap! (sorry, i couldn’t resist the pun. :))