It might not be ideal spring weather in some parts of the nation, but that won't stop me from posting a delicious warm-weather recipe this week. First off, let's revisit last week's recipe, with guest chef GF3 assuming posting duties for the week. While I didn't cook the pie, I did attempt the chicken (although with boneless skinless chicken breasts, because those were on sale) with a slice of provolone on top.
(Obligatory dog, his name is Bowman. And yes, he did once grab a steak knife off the table and came happily trotting into the living room, prepared to slaughter us all.)
So let's get started on this week's recipe.
-Matchstick carrots, or baby carrots sliced into quarters and then cut in half
-1/2 to 3/4 head cabbage, cored
-1 1/2 tbsp rice wine vinegar
-1 tbsp olive oil
-1 tbsp agave sugar/syrup
-1 tsp salt
-1 tsp pepper
-1/2 tbsp ginger
-1 lb salmon
-Tortillas (or the outer parts of a head of cabbage, for a low-carb version)
-1/2 red onion
-1 tbsp lime juice
Core and chop cabbage and carrots and combine in a bowl with remaining ingredients. Shake or stir well and refrigerate.
Preheat oven to 400°F. Start by soaking the salmon in a little lemon juice, then sprinkling with some olive oil, rosemary, salt, and pepper. The fish should take about 8 to 10 minutes on 400, so prepare the remaining ingredients while it's baking.
Chop up mango, red onions, and cilantro and combine in a bowl. Add a little lime juice to complement the cilantro and anything else you wish to add.
Once the fish is done, let it cool for a few minutes and then pull apart, discarding skin.
Warm up some tortillas, and make the tacos with the fish and taco topping. I added a little Melinda's Mango Habanero and Cholula Chili Lime for some heat.
Or, if you prefer the cabbage-shell version, prepare that instead.
Serve the slaw on the side and enjoy!