Salmon Tacos in a Carmelized Agave Butter Sauce with Mango Salsa

The moment I realized I had all the ingredients I needed to make these tacos happen tonight, I got excited. Probably a little too excited.

Salmon tacos have been on my list of ultimate comfort food since I tried them for the first time a couple years ago at one of my favorite Mexican places called Taco Mesa in Costa Mesa. They serve this incredible salmon taco with a creamy butter sauce along with a mango relish that is to die for. But, at $4/taco I soon realized that I needed to recreate this in my kitchen and save some dough. This recipe is all-the-way-paleo if you just omit the tortilla (replace it with mixed greens!) There’s something so incredibly delicious about salmon with agave and butter as well.

Ingredients (makes 2 servings)

  • 2 pieces Wild Salmon
  • 2 tbsp butter (I use clarified butter, also called “ghee“)
  • 2 tbsp agave syrup
  • 3 tomatoes
  • 3/4 onion
  • handful of cilantro
  • 2 yellow mangos
  • 1 lime or 1/2 lemon (I like using lemon more and more in my salsas these days)
  • salt & pepper to taste
  • tortillas (for a treat I use flour tortillas, but tonight I used an Ezekiel flourless tortilla)

Recipe:

1. Chop up the onion, tomato, cilantro and mango and combine in a bowl to make the salsa. Add fresh lime or lemon juice and then salt and pepper to taste.

2. Heat up the grill (I just use a George Foreman) and add the salmon to the grill with the skin still on, face-down. Cook for about 3 minutes on one side, depending on the heat of the grill you’re using. Flip over and continue to cook. You can peel off the skin at this point (Fun fact: salmon skin really grosses me out for some reason… if my hand accidentally touches it I jump, squeal and get really skeeved)

3. Once the salmon has cooked for a few more minutes, I flip it over once more to cook for about a minute on the side that had the skin (so it gets those nice, even grill marks).

4. Meanwhile, I combine the agave syrup and ghee into a small saucepan or frying pan, and melt it together on low heat. I gradually turn up the heat while stirring, allowing the agave to bubble and caramelize.

5. Transfer the salmon to a plate and pour the butter sauce over the salmon.

6. Heat either two small tortillas per person, or one large tortilla. If you have a tortilla skillet, great! If not, you can use the grill or the toaster oven.

7. Add the salmon and salsa on the tortilla and eat!

How to Poach Your Eggs with Pride

I’ve been a little obsessed with poached eggs lately. They are so delicious & healthy and have a softer consistency than a fried egg. Whenever I fry my eggs, I always feel a little vulgar as well, even though I don’t actually fry them in fat. Eating a poached egg however, always leaves me feeling very refined.

Directions:

  • Bring about three inches of water close to a simmer in a large saucepan.
  • Drop a splash of vinegar in the water (this will help “tighten” up the egg- or at worst, give you a false sense of confidence). Crack one egg into a small bowl (this makes it easier).
  •  Carefully slide the egg into the water.
  • Using a spatula, help the egg keep its shape and allow the white of the egg to envelope the yolk.
  • Boil for about three minutes.
  • Use a slotted spoon to gently scoop up the egg, and set it in a bowl. Wait for about 30 seconds, and then using a paper towel, swirl the bowl around to drain the water “run-off” (sounds appetizing, huh?) and dab. Some people like to drain the egg on the paper towel, but I always worry that it’s going to stick to the paper!
I usually do about three-four at a time for the boyfriend and me, using a large, wide saucepan. I haven’t encountered any problems doing this. I just use a spatula to help the eggs stay in their place and fold over.

Goodbye little Poachie. I mean, you’re cute and all, but I can poach four eggs in three minutes on my own, and well…. you’re just holding me back.

So-Simple Berry Vanilla Smoothie

I don’t know about you, but there’s nothing that makes me happier about eating healthy than smoothies. They are refreshing, filling AND they satisfy my sweet tooth. But, smoothies can be extremely unhealthy, especially when loaded with preservatives, sorbet and sherbet or worse: ice cream. I’ve tried some of the low-calorie smoothies at places like Jamba Juice and Juice It Up but they taste like chalk, and leave me $4 poorer.

This has become my favorite smoothie of all time.

Ingredients:

1 cup frozen blueberries or mixed berries
1 banana
1 cup 1% milk (you can use fat-free… but I just can’t do it… might as well use water)
1 tbsp vanilla

Blend them all in a blender until smooth & enjoy. It’s that simple. I probably drink this every other day in the morning or after a workout. It has 3 Weight Watcher Points because of the milk and it fills me up while helping me get in my dairy and 2-3 servings of fruit.

Salmon, Fusilli & Homemade Pesto

I am so behind on posts, it’s border-line ridiculous. I have dozens of great recipes and posts to publish and I am devoting tonight towards writing  a few entries.

This morning Dhiren and I were talking about the impending New Year and 2012. I was complaining expressing how overwhelmed I feel with all my “projects.” I love photography, cooking, teaching and singing equally, but finding time for all of those things in one day is close to impossible. On top of this, I’m also committed to getting fit and losing weight (down 10lbs since September!) and that takes tons of time and a wholelotta commitment as well. Days when I’m able to sing, get some photography work done, cook, eat well, practice, work out and teach come about once a month. Most days I’m left feeling… frazzled.

BUT, Dhiren reminded me that the beauty of this food blog is that it helps to keep me sane. It’s nice having a hobby where you don’t feel a pressure make money with. It’s a total labor of love. And since I need to eat  on a daily basis (sometimes hourly) it’s easy to incorporate it in my life. So here’s a toast to this food blog, for keeping me sane in 2011 and giving me the chance to test out a LOT of different recipes and ideas in the kitchen.

Today I’m highlighting one of the tastiest dishes I’ve had in a long time– oh, and it’s healthy too! Salmon on a bed of fusilli topped with homemade pesto. Dhiren made the pesto, and since it’s his recipe, I’m going to ask him to write a guest post on it soon. This doesn’t even warrant a recipe, since I didn’t season the fish myself either.

I simply bought a package of Wild Pacific Chimichuri salmon at TJ’s, boiled the pasta, let Dhiren make the pesto and threw it all together. This was literally ready in 15 minutes! I LOVE easy, filling meals that keep you full for a long time.

The next couple posts will be much more detailed. Stay tuned for Sicilian Fig Cookies, Homemade Calzone and Bread Pudding! MMM. ‘Tis the season to break your diets.