Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Before I went into the aforementioned crazy cleanse, I bought some frozen salmon to make some buttery, delicious salmon cakes.  And then we had a busy week and for one reason or another I decided on take out instead of cooking that night.  And the salmon lived in the freezer until one day when I was out of food and I remembered that it was there.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Except I’m trying to be a little more healthy now.  And salmon cakes, while absolutely scrumptious, do not often top the healthy food lists the way that straight salmon does.  So with a little of this and a little of that and some southwestern seasonings this recipe was born.  And then I had avocados, so clearly they needed to be used too.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

This recipe was perfect for me because I cooked the salmon and quinoa and mixed the sauce during nap time and let them cool and marinate before throwing everything together and baking them before dinner.  And the toddler demolished these my friends.  Salmon, quinoa and veggies were all eaten without complaint by her or my husband, and the leftovers were enjoyed cool on salads for days after.

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

 

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 10 - 12 cakes
 
Ingredients
  • 1 lb salmon, frozen (or adjust cooking time accordingly)
  • 3 limes
  • 1 T olive oil
  • 1 t + 1 t black pepper
  • 1 t + 1 t garlic salt
  • 2 t + 1 t cumin
  • 1 t + ½ t chile powder
  • 1 - 1¼ cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • ½ red onion, diced
  • 1 T preminced garlic
  • 1 cup + 1 cup nonfat greek yogurt
  • 2 eggs
  • ¼ cup cilantro, chopped
  • 1 avocado
  • For topping: shredded cheddar cheese, chopped avocado, cilantro, chopped onion, or pico de gallo
Instructions
  1. Preheat oven to 400 degrees
  2. Coat a small baking dish with nonstick and place salmon in the dish. Cover with juice of two limes and olive oil and sprinkle with 1 t pepper and garlic salt.
  3. Cook for 20-30 minutes, or until salmon is cooked through.
  4. While salmon cooks, combine 1 cup greek yogurt, avocado, cilantro, juice of 1 lime, 1 t black pepper, 1 t garlic salt, ½ t chile powder (less for less heat) and 1 t cumin in a bowl. Smash avocado and stir until smooth. Refrigerate until eating
  5. When salmon is fully cooked, flake with two forks and refrigerate until cool.
  6. Combine flaked salmon with cooked, cooled quinoa, bell pepper, onion, garlic, 2 t cumin, 1 t chile powder (less for less heat), 1 cup greek yogurt and eggs in a large bowl.
  7. Lower oven temperature to 375 degrees
  8. Form into patties and place on a lined baking sheet. You can either make small cakes or larger patties depending on your needs.
  9. Bake for 20-30 minutes, flipping once, for less time if making smaller cakes and more time if making larger cakes.
  10. Let sit for 5-10 minutes and serve hot, topped with avocado cilantro sauce, chopped avocado, cilantro, chopped onion, and/or pico de gallo

Healthy Southwestern Salmon Quinoa Cakes with Avocado Yogurt Sauce | Little Kitchen, Big Bites

Southwestern Baked Salmon with Avocado Corn Salsa

You should Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites have seen my two year old with this dish.  First of all, she “helped” make the salsa and was ridiculously proud of herself.  I set up all of the main ingredients ahead of time and let her scoop and pour them into the bowl {and her mouth}, stir, and then put in the spices and mix it all up.  She had such a great time.

When Hubby came home, she couldn’t wait to tell him about the salsa that “I made.”  She happy ate hers without any complaints or picking through it when it came time for dinner.  I guess it’s really true what they say about letting your kids help in the kitchen.  The more invested she is in the food, the less picky she is and the more she enjoys eating it.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

And then the salmon.  The kid is a fan of salmon but holy smokes she couldn’t get enough of it.  She inhaled her small portion and went on to beg Hubby and I for more of ours.  But we weren’t giving it up.  The spice blend on this one was just perfect to give it that southwestern flavor and a little kick without being too spicy or overpowering.  It was a winner.

Did I mention this is a totally healthy one?  It’s basically salmon and veggies with some delicious spices.  And we had some leftover salsa which was just delish on its own or on top of a salad for a snack or lunch in the days after.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

Southwestern Baked Salmon with Avocado Corn Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 1 lb salmon
  • 1 T + 1 t olive oil
  • 1 t + 2 T lime juice
  • 1 t + 1 t black pepper
  • 1 t + 1 t salt
  • 1 t + 3 t garlic salt
  • ½ t + 1 t ancho chile powder
  • 1 t cumin
  • ½ t coriander
  • 1 cup corn
  • 1 cup black beans
  • ½ cup red onion, chopped
  • ¼ cup cilantro, chopped
  • 1 avocado, chopped
Instructions
  1. Preheat oven to 375
  2. Place salmon on a parchment lined baking dish.
  3. Drizzle with olive oil and 1 t lime juice.
  4. Combine 1 t black pepper, 1 t salt, 1 t garlic salt, ½ t ancho chile powder, cumin and coriander in a small bowl. Sprinkle over salmon.
  5. Bake for 30-35 minutes, until cooked through.
  6. While the salmon is cooking, make salsa by combining corn, black beans, red onion, cilantro, avocado, 1 t olive oil, 2 T lime juice, 1 t black pepper, 1 t salt, 3 t garlic salt and 1 t ancho chile powder in a medium bowl.
  7. Serve salmon hot, topped with cold salsa. Garnish with additional cilantro if desired.

Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites Southwestern Baked Salmon with Avocado Corn Salsa | Little Kitchen, Big Bites

Creamy Shrimp and Vegetable Fettuccine

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

This was meant to be a different meal.  I chopped and prepped and threw everything in the slow cooker as usual.  Except, as I may have mentioned, I’m using my janky old slow cooker because I’m too cheap to get a replacement pot for my new one.  It has a dial on it and doesn’t light up to tell me it’s working.  But 7,320,302 slow cooker meals later, I assume everything is fine.  Except when I walk over three hours later and see that it’s not steamed up.  And put my hand on it and it’s cold.  #slowcookerfail

So we went to plan B.  I threw together this pasta with some frozen shrimp, a box of fettuccine and some vegetables we had on hand.  I used one big ol’ skillet for everything except for cooking the pasta, and I’m not going to lie, this was great stuff.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

As I finished serving up Hubby and I, my two year old was already chowing down and I noticed that she was making some cute “yummmmm” noises.  I asked her what she was doing.  She said “this is yummy mama!”  Completely unprompted.  And then “I love you mama!”  And then my heart melted just like all of that delicious cheese that I threw in the pasta.  Clearly she’s just like her mama and the way to her heart is through her tummy.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Hubby loved it too.  But his reaction wasn’t nearly as darling.

This made a humongous amount of food, which was perfect for leftovers for days afterwards.  It’s good, hearty, soul warming food, which is perfect as we slowly enter the cooler seasons of the year.

So clearly I’ll be making this again.  Because you can’t beat that kid’s reaction.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Creamy Shrimp & Vegetable Fettuccine
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 T + 1 T olive oil
  • ½ cup onion, chopped
  • 1 T preminced garlic
  • 1 lb shrimp, cleaned, peeled, deveined and tails removed {you can use fresh or frozen}
  • 1 t + 2 t salt
  • 1 t + 2 t pepper
  • 1 t + 2 t basil
  • 1 t + 1 t parsley
  • 1 red bell pepper, chopped
  • 2 zucchini, chopped
  • 1½ cups mushrooms, chopped
  • ¾ cup milk {I used nonfat}
  • 1 T flour
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, shredded, plus more to top
  • 1 lb fettuccine, cooked according to package and drained
Instructions
  1. Heat 1 T olive oil, onion and garlic in a large skillet over medium high heat.
  2. Add shrimp and cook for 2 minutes on each side, seasoning with 1 t salt, 1 t pepper, 1 t basil and 1 t parsley.
  3. Remove from pan.
  4. Add an additional 1 T olive oil and heat.
  5. Add bell pepper and zucchini and cook for 4-5 minutes
  6. Add mushrooms and cook for an additional 2-3 minutes
  7. Stir in shrimp mixture, milk, flour, and cheeses. Cook for 4-6 minutes, or until everything is combined, hot, and the sauce has thickened.
  8. Stir in cooked fettuccine and make sure all is combined and pasta is coated with sauce
  9. Serve hot and garnish with additional parmesan cheese.

Creamy Shrimp and Vegetable Fettuccine | Little Kitchen, Big Bites

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I’m not going to lie to you and tell you this is the easiest recipe I’ve ever made.  But they turned out great and not only did my two year old eat every bite of hers, but she asked for more.  And more.  And more.  And Hubby and I eat had our fair share too.  And you want to know what the majority of the ingredients were?  Salmon and vegetables.  So, overall win.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

These would also be a great one if you have leftover salmon laying around that you want to do something with.  You could probably throw any extra veggies that you have in there too.  It’s kind of a kitchen sink type recipe, like meatballs, where if you chop it up small enough, cook it with some garlic and make it into a patty, they won’t know any better.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

And this made for a ton of cakes, which means leftovers for lunches and dinners.  I even threw one of them on top of a salad for the next two days and it was absolutely scrumptious.  Healthy + delicious + kid friendly + leftovers = quite a happy mama.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

The guacamole was a little something extra for the adults, because you can’t have a salmon cake without something creamy to top, but the little one loved it too {you can adjust the heat by adding more or less of the sriracha}.  And it was super simple and really healthy so there’s no guilt there either.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

I made some big ol’ burger sized cakes, but you could also make little tiny ones and serve them as a killer app with a big bowl of the guacamole.  Yum.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

 

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole
Author: 
Recipe type: Entree, Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16 large cakes
 
Ingredients
  • For Salmon Cakes:
  • 1 lb salmon
  • 2 T olive oil
  • 1 t salt
  • 1 t pepper
  • ½ onion, diced
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 1 cup diced celery
  • 2 cups spinach, chopped
  • 1 T minced garlic
  • 1 T basil
  • 1 t parsley
  • ½ T chili powder
  • 1 t black pepper
  • 1 t salt
  • 1 cup bread crumbs
  • 1 T dijon mustard
  • 3 T greek yogurt
  • 3 eggs, beaten
  • For Guacamole:
  • 2 ripe avocados
  • 4 T greek yogurt
  • 2 T lime juice
  • 2 t - 2 T sriracha {more or less depending on how spicy you'd like it to be}
  • 2 t garlic salt
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place salmon in an oven safe dish, drizzle 1 T olive oil, 1 t salt and 1 t pepper.
  3. Bake for 20-25 minutes, or until cooked through. Set aside to cool.
  4. In a large skillet, heat 1 T olive oil and minced garlic over medium high heat.
  5. Add onion, bell pepper, zucchini, celery, basil, parsley, chili powder, 1 t pepper and 1 t salt and cook for 8-10 minutes, or until softening.
  6. Stir in spinach, until wilted.
  7. Remove from heat and set aside to cool. Drain any excess cooking liquid, if necessary.
  8. Place salmon in a large ziplock back and flake into pieces.
  9. Add dijon, yogurt, bread crumbs and eggs, and knead gently to combine.
  10. Add vegetables and knead gently to combine.
  11. Place in the refrigerator to set for about 5-10 minutes.
  12. Reset the oven to 400 degrees and line baking sheets with parchment paper
  13. Form into patties of desired size {I made them burger sized} by forming a ball in your hand and pressing gently onto the baking sheet until it's about ½ in thick
  14. Bake for 10-12 mins on one side, flip and bake for 10-12 minutes on the other side
  15. While the cakes are cooking, combine all guacamole ingredients in a small bowl and use a fork to smash and combine. Chill until use.
  16. Remove cakes from oven and serve hot, topped with guacamole.

Healthy Baked Salmon Cakes with Sriracha Yogurt Guacamole | Little Kitchen, Big Bites

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

Omg holy yum you guys.  Not only were these absolutely delicious but they look so pretty on the plate.  Which is awesome, because you really eat with your eyes before you eat with your stomach.  Especially the little ones.  I want to triple the recipe and make them again for a dinner party soon.

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

I’m savoring these last days of summer…although in good ol’ Southern California, we should continue to get the heat for another month or two.  I can feel the fall slowly starting to creep in {mostly on my instagram feed…}, and I’m fighting back against it with delicious fish, a fresh tangy salsa slash slaw, and some spectacular “crema” that I whipped up from some greek yogurt.  It’s ridiculously healthy, and so very satisfying.

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

I also am savoring the days of having a fairly independent toddler only child to take care of.  She loves to help in the kitchen, or to play in her little play kitchen while I cook and come up to sample the veggies that I’m chopping every once in a while.  It makes it so much more convenient and fun to play with flavors and work on recipes that are a little more time intensive with slaws and creamas and other deliciousness like this one.  If you happen to have a newborn or a more needy kid, by all means top this with some bagged cabbage and a scoop of sour cream and call it a day.  I’ll be with you in a month or two, my friend.

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

I used my very favorite garlic chipotle salsa from Trader Joe’s for the fish, but you can use whichever salsa and heat floats your boat.  Or whichever one is sitting half full in your refrigerator.  But if you have a TJ’s nearby, I do recommend you picking up a jar for anything from these tacos to a bag of chips sometime soon.

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites
Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

 

4.0 from 1 reviews
Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • For the Fish:
  • 1-1.5 lbs tilapia or other white fish
  • 3-4 T garlic chipotle salsa {or your favorite}
  • Juice of ¼ of a lime
  • For the Salsa Slaw:
  • ½ red onion, chopped
  • 1 red bell pepper, cut into short, thin strips
  • 1 yellow bell pepper, cut into short thin strips
  • 1 orange bell pepper, cut into short thin strips
  • 1 tomato, chopped
  • 1 jalapeño, seeded and chopped finely
  • 1½ cups shredded green cabbage
  • ¼ cup cilantro, chopped
  • 1 t olive oil
  • Juice of ½ of a lime
  • 1 t black pepper
  • 2 t garlic salt
  • 1 t cumin
  • 1 t chipotle chile powder
  • For the Crema:
  • ½ cup greek yogurt
  • Juice of ¼ of a lime
  • 1 t garlic powder
  • ½ t chipotle chile powder
  • 2 T cilantro, finely chopped
  • Other:
  • 6 corn tortillas
  • Additional cilantro to garnish
Instructions
  1. Preheat the oven to 375 degrees
  2. Place tilapia in a nonstick pan lined with parchment paper.
  3. Squeeze lime juice over the top, then spread salsa on top.
  4. Bake for 13-15 minutes.
  5. Flake with a fork.
  6. While fish is cooking, gently combine and toss all salsa slaw ingredients in a medium bowl and cover in the refrigerator to chill.
  7. For the creme, combine all ingredients in a small bowl and stir well. Refrigerate until use.

Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites Healthy Fish Tacos with Rainbow Salsa Slaw & Cilantro Lime Crema | Little Kitchen, Big Bites

Scallop Tacos with Fresh Avocado Pineapple Salsa

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

Independence Day is almost here, vacation season is upon us, and I’m dreaming about a tropical island with freshly caught seafood, juicy fruits and veggies, and lots of cocktails with little umbrellas.  While it’s not easy to jet off to the islands for a fabulous vacation, it is easy to whip up a little something to remind you of it in your home tonight.  This one was just spectacular, and spot on for that perfect fresh island taste.  Perfect for reminiscing about your recent vacation, or just to enjoy with the family over the long weekend.

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

I’m not going to lie my friends, this one’s a little more time intensive than the *throw it in the slow cooker* things that I usually share, but it’s worth every chopping minute.  But, I actually made the salsa while the little one napped and all I had to do was cook the scallops once it was time to eat, so it was pretty quick and easy once Hubby made it home.

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

And that salsa.  Oh my.  Don’t get me wrong, those delicious little seared scallops can make their way onto my plate any day, but I could eat that salsa by the spoonful.  It’s deliciously fresh, sweet and salty, and a little bit tangy…just a perfect balance of flavors.  And it’s all about the fruits and veggies.

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

Oh yea, they’re healthy too!  Is it weird that I just realized that as I was typing?  Seared seafood in a corn tortilla {you could even sub the tortilla out for a lettuce cup} topped with a fruit and veggie salsa.  They’re just so good, you won’t even realize how good they are for you!

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

Scallop Tacos with Fresh Avocado Pineapple Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 avocados, chopped into chunks
  • ½ cup pineapple, diced
  • ½ of a red onion, diced
  • 1 jalapeño, seeded and diced
  • 1 bell pepper, seeded and diced
  • 2 T cilantro, chopped
  • 1 T garlic salt
  • 1 lb scallops, rinsed and dried
  • 2 T + 1 t olive oil
  • 1 t + 1 T lime juice
  • 1 t garlic
  • Salt and pepper to taste
  • Shredded cabbage
  • 6-8 corn tortillas
Instructions
  1. First, make salsa by combining avocado, pineapple, onion, jalapeño, bell pepper, cilantro, garlic salt, 1 t olive oil, 1 T lime juice and salt and pepper to taste.
  2. Stir gently to combine and chill in the refrigerator until ready to eat.
  3. Heat 2 T olive oil and 1 t garlic over medium high heat in a large skillet.
  4. Add scallops and sear 2 minutes on each side.
  5. While the first side is cooking, season with salt, pepper and 1 t lime juice. Continue cooking process. Remove from heat after 4-5 minutes total.
  6. Create tacos by layering tortilla, then scallops, then shredded cabbage, and topping with chilled salsa. Enjoy while scallops are hot.

Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites Scallop Tacos with Fresh Avocado Pineapple Salsa | Little Kitchen, Big Bites

Mustard Breaded Salmon & Potatoes

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

Oh heyyyyyy there everyone!  I’ve been majorly slacking in the blog department huh?  I feel like everyone talks about how little newborns sleep, but then when you have a four month old, you realize that, with fewer naps, you have significantly less time for photographing, editing, blogging and the like.  Anyway, my little four month old is quite possibly the most awesome kid ever {I am that mom…} so I’ve made her the priority.  And right now I have a rare moment where she’s sleeping peacefully, the laundry is done, the house is relatively clean {or tidy at least}, I’ve taken a shower, and I can actually sit down and look at the computer.

Suffice to say, I’ll still be updating here, but it may be a touch less frequent than I anticipated in the early days of stay-at-home-mommyhood.  Because in the battle of blog versus baby, baby wins every. single. time.

But I have been cooking!  Because a girl’s gotta eat and gotta have a little alone time in the kitchen {seriously…cooking at the end of the day is my de-stress time}.  The baby is getting a high chair soon so she can sit and watch and I can play cooking show on a regular basis.  Food Network Star, here I come!

This was a totally delicious dish guys.  And super easy.  It was a good dinner party meal to throw together with a salad, or just an easy filling weeknight dinner.  And, if you can, try to get the potato medley from Trader Joe’s for this one.  It’s a cheap bag of multicolored little potatoes and they’re just that much more impressive than if you just use the red ones with absolutely no extra work.  Thanks TJ’s.

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

 

Mustard Breaded Salmon & Potatoes
Author: 
Recipe type: Entree, Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 - 1.5 lbs salmon
  • ¼ cup bread crumbs
  • 2 T + 1 T sweet hot mustard
  • 1 t olive oil
  • 1 T + 2 T preminced garlic
  • 1 t + 1 t dill
  • 1 t + 1 t chili powder
  • 8 - 10 small red potatoes (or assorted small potatoes), cut into quarters
  • 1 onion, chopped
  • 1 T dijon mustard
  • Salt & pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. Spray a cooking sheet with non-stick spray
  3. Combine 1 T sweet hot mustard, 1 T dijon, 2 T preminced garlic, 1 t dill, 1 t chili powder, salt and pepper in a bowl.
  4. Add potatoes and onions and toss to coat
  5. Spread over the cooking sheet and place in the oven for 30-45 minutes, stirring every 10 minutes.
  6. Spray a pyrex with nonstick cooking spray
  7. Combine 2 T sweet hot mustard, 1 t olive oil, 1 T garlic, 1 t dill, 1 t chili powder and salt and pepper in a small bowl.
  8. Spread over salmon to form a crust and place in pyrex
  9. Cook for 30 minutes
  10. Serve salmon over potatoes

Mustard Breaded Salmon & Potatoes | Little Kitchen, Big Bites

Fish Tacos with Avocado Pineapple Salsa

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

Shout out to my mom on this one {who is also my first and most loyal reader…love you mom!}.  She lives close by and loves to come by to see me and the baby.  Well, she loves to see the baby at least.  And hold her.  All the time.  Which can be very convenient for getting things done that require two hands.  And for having adult conversations instead of baby talk and re-reading Brown Bear, Brown Bear for the fourty-millionth time.  Not that I’m complaining.  I love that book.  But it works out perfectly for both of us.

Anyway, I mentioned that I was planning to make fish tacos for dinner, but didn’t really have a plan of attack as to how I was going to put them together.  Nothing had struck me yet.  She suggested that I do a quick bread and pan fry.  So I went with it, because I didn’t have time to think of anything else and what’s better than a little fried fish taco?

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

And they turned out amazing…I seriously wish I had tried doing it before now!  This is such a perfect summer dish and I’m going to continue to make it again and again until the heat goes away and the pineapples disappear from the market.  It’s a great marriage of the yummy fried fish goodness and the light and fresh salsa and cabbage.  Just perfect for a warm evening.

Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

 

5.0 from 1 reviews
Fish Tacos with Avocado Pineapple Salsa
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1.5 lbs tilapia, cut into bite sized pieces
  • 3 cups bread crumbs
  • 2 T cajun seasoning
  • 2 T chili powder
  • 1 T garlic powder
  • 1 T onion powder
  • Salt & pepper to taste
  • 1 egg
  • ¼ cup milk
  • 3-4 T vegetable oil
  • ½ cup pineapple, diced
  • 2 avocados, diced
  • ¼ cup cilantro, chopped
  • ¼ cup bell pepper, diced
  • 1 small red onion, diced
  • 1 T lime juice
  • Salt & pepper to taste
  • 1 cup shredded cabbage
  • 8 - 10 taco sized corn tortillas
Instructions
  1. Combine bread crumbs, cajun seasoning, chili powder, garlic powder and onion powder in a small bowl. Add salt and pepper to taste.
  2. Whisk egg and milk together in a small bowl.
  3. Heat vegetable oil in a large skillet on medium high
  4. Dip tilapia pieces into the egg and milk mixture and then dredge in seasoning mixture.
  5. Fry in the skillet for 3-5 minutes, turning after 1-2 minutes, or until crust is a medium brown.
  6. Remove from skillet and place on a plate with a paper towel to dry.
  7. Combine pineapple, avocado, cilantro, bell pepper, onion, lime juice and salt and pepper for salsa.
  8. Plate tortilla, followed by the fish, followed by the cabbage and topped with the salsa. Enjoy hot.

fish Fish Tacos with Avocado Pineapple Salsa | Little Kitchen, Big Bites

Wasabi Salmon & Quinoa

Wasabi Salmon & Quinoa | Little Kitchen, Big Bites

There was this one night where I just didn’t feel like cooking {well, I suppose those nights crop up about once a week if we’re being honest…}.  And Hubby didn’t feel like eating my food either {I’m hoping those nights come up less often than once a week…}.  And we both decided it had been waaaay too long since the last time we had sushi.  So we went for it.  And at the end of the meal, we had the nice huge hunk of wasabi left over like you always do.  Who eats that much wasabi?  I love a good wasabi punch but really, people, it’s a little ridiculous.  But instead of just tossing it, I decided to save it for the next day’s meal when I actually did cook and repurpose it then!

And so this recipe was created out of ingredients in my pantry,  the salmon that was hanging out in the fridge, and the leftover wasabi.  Don’t feel like getting sushi just to make this dish?  Don’t worry about it.  You can buy pre-prepared wasabi in a tube in your grocery store too.

The recipe got a little complicated with multiple elements, but you could totally cut the quinoa or the aioli and have it be a simple, clean piece of salmon if you prefer.  Or throw it all together like I did for a burst of asian flavors in every bite!

Wasabi Salmon & Quinoa | Little Kitchen, Big Bites

Wasabi Salmon & Quinoa Stir Fry
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 1 lb salmon
  • 1 T lemon juice
  • 2 T + 3 T soy sauce
  • 1 t ginger
  • 1 T + 2 T sesame oil
  • 1 t + 2 t + 1½ T prepared wasabi
  • 1 t black pepper
  • 1 onion, chopped
  • 1 T preminced garlic
  • 3 cups chopped baby bok choy
  • 2 bell peppers, chopped
  • 3 cups cooked quinoa
  • 1 t mayonnaise
  • Scallions to garnish
Instructions
  1. Mix lemon juice, 2 T soy sauce, pepper, ginger, sesame oil, and wasabi in a bowl and pour over salmon in a ziplock bag.
  2. Let marinate in the fridge for at least 30 minutes.
  3. Preheat the oven to 375 degrees.
  4. Place salmon in a pyrex and bake for 30 minutes {or less if you prefer it less well done}
  5. While the salmon is cooking, pour 2 T sesame oil into a medium skillet or wok at heat at medium high.
  6. Add chopped onion and garlic and cook for 3-5 minutes.
  7. Add bell peppers and cook for an additional 3 minutes.
  8. Add bok choy and cook for an additional 2 minutes.
  9. Pour in cooked quinoa.
  10. Mix 3 T soy sauce and 2 t wasabi together in a small bowl and pour over quinoa mixture. Stir until soy sauce mixture is combined.
  11. Remove from heat.
  12. Mix 1½ T wasabi, 1 t mayonnaise and 1 t soy sauce in a small bowl to create an aioli to garnish.
  13. Plate quinoa mixture, followed by salmon, and top with wasabi aioli and chopped scallions.

Wasabi Salmon & Quinoa | Little Kitchen, Big Bites

Mediterranean Salmon and Quinoa

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Apparently, it’s a fishy kind of a week.  Have I ever mentioned that I didn’t eat any seafood at all before I met my husband?  Bizarre, right?  Almost as weird as knowing that I hated avocados until I was a teenager and completely missed out on the years that my grandparents had an avocado tree in their front yard.  That was a total fail.  But back to the fish…I was totally not a fan until my husband (then boyfriend) and I went up to a family wedding in Oregon and his uncle made us fresh salmon and cioppino and literally changed my life in a meal.  And ever since then, not only have I loved it but I’ve craved it.  So now we usually have salmon or some other fish at least once a week.

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

This recipe so hit the spot for me.  It felt fresh and healthy and was totally delicious.  I’m a big greek salad lover and this was just perfect for a meal that was both good for you and completely satisfying.  And there was some tapenade left over for me to devour with crackers.  I guess that makes it not as healthy, huh?  Oh well.

Just a note…the below recipe is just for two.  If you need to serve more than two, just feel free to double or triple away!

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Mediterranean Salmon with Quinoa
Author: 
Recipe type: Entree
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 - 1.5 lbs salmon
  • 2 T olive oil
  • 1 T lemon juice
  • 1 t + 1 T preminced garlic
  • 1 t + 1 T dill
  • 1 t + 1 T parsley
  • 1 t + 1 T onion powder
  • Salt and pepper to taste
  • 2 t + 2 T feta cheese
  • 1 cup dry quinoa
  • 2 cups water
  • 4 T prepared olive tapenade
Instructions
  1. Marinate salmon in olive oil, lemon juice, 1 t of each of garlic, dill, parsley, onion powder and salt and pepper in the fridge for 30 minutes.
  2. Preheat the oven to 375 degrees.
  3. Place the salmon in a non-stick pan and bake for 25 minutes.
  4. While salmon is cooking, cook quinoa in 2 cups water with 1 T of garlic, dill, parsley and onion powder.
  5. Once the quinoa is fully cooked, stir in 2 T feta and let sit for 5 - 10 minutes for the feta to melt down.
  6. When salmon has cooked for 25 minutes, add 2 T feta on top and continue to bake for another 5-10 minutes, until the fish is cooked and the feta is browning.
  7. Serve salmon over quinoa and top with tapenade.

Mediterranean Salmon and Quinoa | Little Kitchen, Big Bites

Related Posts Plugin for WordPress, Blogger...