Halloween Tacos

When I saw these cute little tarantulas on Betty Crocker's website, I knew I had to perch them atop our favorite fish tacos.

Fish:
1 1/2 pounds of your favorite fish (we use mahi mahi or tilapia)
1 T olive oil
juice of 3 limes
4 garlic cloves, minced
1 tsp ground cumin

Put the fish in a shallow dish. Combine oil, lime juice, garlic and cumin. Pour over fish and let marinate for 15 minutes, turning over occasionally. Cook on a hot grill or grill pan for about 10 minutes, flipping halfway through, until fish is opaque all the way through. Flake with a fork and set aside until you build your tacos.

Fish Taco Sauce:
1/2 cup sour cream (we use reduced fat)
1/2 cup mayonnaise (we use reduced fat)
juice of 1 lime
1/2 tsp cumin

Combine all ingredients. Add more lime or cumin to taste.

To build tacos:
Tortillas (corn or flour) or Taco Shells
Fish
Fish Taco Sauce
Queso Fresco, crumbled
Fresh salsa or pico de gallo
shredded cabbage
cilantro
Limes for squeezing

We generally use corn or flour tortillas. Our girls requested hard shells tonight. If you are using tortillas, warm them on the grill.
Fill shells or tortillas with fish, then sauce, then cabbage, cheese, salsa and a sprig of cilantro.

Garnish with a spooky tarantula:

Jumbo Olives

For each spider, top taco with 1 olive, pitted end down. Cut second olive lengthwise into 8 pieces; place around olive for legs. For eyes, squeeze 2 dots of fish taco sauce onto top of olive (I spooned a little into a sandwich bag, snipped a tiny bit off the corner and used it to pipe the eyes).

Maple Salmon on the Grill

This is one of the easiest and tastiest salmon dishes we make.

Four ingredients total!

3/4 cup real maple syrup
1/4 cup soy sauce
4 (6 oz) salmon fillets
coarsely ground black pepper

Mix syrup and soy sauce in plastic bag. Arrange salmon in marinade making sure all fish is covered. Marinate in fridge, turning periodically, 4-48 hours--the longer the better (I generally start marinating the night before). Before grilling, season generously with pepper.

To marinate more fish, no need to double or triple the recipe, just make enough to cover the fish in proportions of 3 parts maple syrup to 1 part soy sauce.

Sweet Soy-Soaked Salmon

I love Asian inspired fish dishes. If a Salmon recipe includes soy sauce and ginger, I'm sure to love it.
This dish was a great way to get my girls to eat their vegetables. It was our first time trying Broccolini and we loved it. You can eat the whole stalk, it is very tender.

Sweet Soy-Soaked Salmon Fillets Over Noodle-y Veggies
Adapted from "Rachael Ray's Book of 10"

salt
1/2 lb long cut pasta, the thinnest you have on hand
6 tablespoons tamari (dark aged soy sauce)
3-inch piece fresh ginger, peeled and grated (I used the pre-grated Christopher Ranch stuff...about 1 T worth)
juice of 1 lime plus more to taste
1/4 teaspoon red pepper flakes
4 salmon fillets
1 large bundle Broccolini (I found this in my local supermarket labeled as "Asparation")
1 large carrot
4-5 garlic cloves
1 large red bell pepper
4 scallions, trimmed
2 teaspoons sugar
3/4 cup vegetable broth
1 T toasted sesame seeds


Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add in salt and pasta; cook the pasta according to the package directions to al dente. Drain thoroughly.

While the pasta cooks (you don't want it to sit too long after it's drained), in a shallow dish, combine the tamari, ginger, lime juice, and the red pepper flakes. Add the salmon fillets, turn to coat, and marinate for about 5 minutes.

Trim the broccolini ends. Place 2-3 inches of water in a large nonstick skillet; add salt to the water along with the trimmed broccolini; cover with a lid or some aluminum foil and bring up to a bubble; simmer for 4-5 minutes, until tender. Set aside.

While the broccolini is cooking, prepare the rest of the veggies; peel and grate the carrot, finely chop the garlic, seed and thinly slice the red bell pepper. Thinly slice both the white and green parts of the scallions down to the roots and reserve separately.

Return the skillet to the stove over med-high heat and add 2 tablespoons of the vegetable oil.

Remove the salmon fillets from the marinade, reserving the marinade, and add the salmon to the hot skillet. Cook the salmon until it has just cooked through, about 3-4 minutes on each side. Remove the salmon to a plate and cover it with a piece of foil to keep it warm.

Wipe the skillet out and return it to the stove over med-high heat; add the remaining 2 tablespoons of oil; add in the garlic, bell pepper, and grated carrots; cook for about 2 minutes, stirring often.

Add the sugar to the reserved marinade, stir to combine, then add it to the skillet.

Add the cooked broccolini and the vegetable stock, bring the liquid up to a bubble, then let it simmer for 1 minute.

Add the cooked, drained pasta and the scallions; toss to combine; taste for seasoning and add more tamari and lime juice to taste if the flavor is not strong enough for you.

To serve, divide the noodles and veggies among 4 plates; top with the salmon and sprinkle with sesame seeds.

This was the perfect fuel for our Sunday afternoon hike to the falls.

Roasted Salmon with Zucchini and Nutty Couscous

Most evenings at my house go something like this: Starting at 5:00, I become a broken record. "Finish your homework and get the table set before your father gets home. Finish your homework and get the table set before your father gets home. Why isn't the table set? Whose socks are these in the pantry?"
We hear the garage door open and know we have approximately 15 seconds to get something more than a saggy diaper on the baby. The dinner that I hoped to serve by 6:00 starts to trickle to the table around 6:20. How is it that I have such a hard time getting four items to finish at the same time?

Well, tonight was the exception to the rule. Like the dinner of my dreams. I could hear the faint sound of Sam Beam as I worked quietly in the kitchen. Dinner was ready before the garage door opened. The table was set.

And surprise, surprise. All four of my daughters CLEANED THEIR PLATES. (I've mentioned that I have one daughter who is quite vocal in her hatred for any vegetable...only compliments from that girl!)

Roasted Salmon with Zucchini and Nutty Couscous
from Everyday with Rachael Ray magazine
(While I can't watch her, I like most of her recipes. This one was marketed as "dinner in twenty minutes" and it was surprisingly accurate!)

• 5 tablespoons extra-virgin olive oil, plus more for drizzling
• Salt and pepper
• 1 cup couscous
• Four 3/4-inch-thick skin-on salmon fillets (about 6 ounces each)
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds zucchini, thinly sliced crosswise
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted slivered almonds
• 4 lemon wedges

1. Preheat the oven to 450°. In a small saucepan, bring 1 1/2 cups water, 1 tablespoon olive oil and 1/4 teaspoon salt to a boil. Stir in the couscous; cover, remove from the heat and let stand for 5 minutes.

2. Meanwhile, drizzle olive oil into a rimmed baking sheet or dish; arrange the salmon skin side down in a single layer. Drizzle with 1 tablespoon olive oil, sprinkle with 1 tablespoon parsley and season with salt and pepper. Roast for 8 minutes for medium-rare (I cooked it a few more minutes.)

3. In a large skillet, heat the remaining 3 tablespoons olive oil over medium-high heat. Add the zucchini in an even layer across the pan; season with pepper. Cook, turning occasionally, until browned, about 6 minutes. Lower the heat to medium and sprinkle in half of the Parmesan, then flip the zucchini and sprinkle with the remaining Parmesan.

4. Fluff the couscous with a fork, then stir in the almonds and the remaining 3 tablespoons parsley. Serve with the salmon, zucchini and lemon wedges.

Lime and Honey-Glazed Salmon with Basmati and Broccoli

This salmon dish was a refreshing oasis in a sea of heavy holiday meals.

And clean up was a snap as it all cooked in one skillet.

Adapted From Bon Appetit

INGREDIENTS

1/4 cup fresh lime juice
2 tablespoons finely grated lime peel (I used about 4 limes total)
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (I got enough from one LARGE shallot)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) vegetable broth
4 5- to 6-ounce skinless salmon fillets
1 bunch broccoli, bottom inch trimmed, stalks separated if necessary

PREPARATION

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccoli in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccoli is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Roasted Ginger Salmon with Mango Salsa

Another perfect summer recipe. I'd make the salsa just to eat with chips.
Roasted Gingered Salmon with Mango Salsa

(Serves 4)

4 center cut salmon fillets (6 oz each)
1/4 cup lime juice
1/3 cup olive oil
3 Tablespoons brown sugar
Fresh grated ginger to taste (we used about 1 teaspoon)
Salt and fresh ground pepper, to taste.

Rub salmon all over with lime juice, oil and brown sugar. Season with
ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down,
on a foil-lined baking sheet in upper third of oven until fish is just
cooked through, about 12 minutes. Discard skin and serve with salsa.

Mango Salsa

(serves 4)

4 mangos, cubed
1 red onion, diced
1/3 cup fresh squeezed lime juice
1/2 cup chopped cilantro, or to taste
Salt and pepper
Combine all ingredients in a bowl. Leave at room temperature for 15 minutes
before serving.

Brown Sugar Mustard Glazed Salmon with Cowboy Potatoes

We tried a new salmon recipe tonight. It was delicious. The glaze is perfectly sweet and tangy. We've been making the potatoes forever and have added more and more veggies over the years.

Salmon
(Adapted slightly from Rachael Ray as the cyclist doesn't particularly like to read recipes. While I took number 3 to our neighbor/bishop/pediatrician for a quick ear infection diagnosis, Seth worked on dinner. I'll tell you how he made it because it was delicious.)
1/3 cup brown sugar
2 1/2 T Dijon mustard
juice of 1/2 lemon
salt and pepper
four (7 oz) salmon fillets

Preheat oven to 400. In small bowl, whisk together brown sugar, mustard, lemon juice and 1/2 t pepper.
Heat large, ovenproof skillet over high heat. Pour in about 1/3 of the sauce and place fish skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from heat, flip salmon and coat with remaining mustard mixture. Transfer skillet to the oven and bake until the glaze caramelizes and fish is cooked through, about 10 minutes.


Cowboy Potatoes
Potatoes, quartered (sometimes we do red, sometimes russet)
Red onion, coarsely chopped
Baby Carrots
Whole mushrooms
olive oil
1 packet Lipton onion soup mix (dry)

Combine all veggies in large bowl. Coat with a couple tablespoons olive oil. Sprinkle with soup mix and stir to coat. Spread evenly onto large rimmed baking sheet. Cook at 450, stirring occasionally, until veggies are tender on the inside and crisp on the outside, about 1 hour.

Ginger Glazed Salmon

I won't get into all the terminology, but the cyclist is a vegetarian who eats milk, eggs, and fish. This has long been one of our favorite fish dishes.

Ginger-Glazed Salmon
4 (6 oz) salmon fillets (about 1-inch thick)
3/4 cup apricot-pineapple preserves
2 T fresh lime juice
1 1/2 T Dijon mustard
2 1/2 t bottled fresh ginger
1 1/2 t minced garlic
1 1/2 t soy sauce
1/4 t each salt and pepper

Preheat oven to 425. Place salmon in 13 by 9 inch pan, coated with cooking spray. Combine remaining ingredients and pour over fish. Bake for 15-20 minutes, or until fish flakes easily with fork. Serve extra sauce over rice or couscous.