4 Summer Recipes
Salmon Tacos with Mango Corn Salsa
Ingredients
1 lb. salmon fillet (see notes)
2–3 teaspoons taco seasoning
2 teaspoons avocado oil
For the Mango Corn Salsa:
1 large mango, diced
1 cucumber, diced
1 cup corn ( can be off the cobb, or canned)
1/4 cup finely chopped red onion
1/2 cup finely chopped cilantro
1 tablespoon honey
zest and juice of 1 lime
1/2 teaspoon salt
Extra Ingredients:
one 14-ounce can refried beans, or regular black beans, or 2 avocados
8 corn tortillas
1/4 cup avocado oil for softening
Instructions:
Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Season the Salmon: Toss the salmon with the taco seasoning and avocado oil until well-coated – you can do this in a bowl or directly on the baking sheet. If your taco seasoning does not have salt, add some salt to the salmon.
Bake the Salmon: Bake the salmon for 8 minutes, close to the top of the oven, or until it slips apart easily when pressed with a fork.
Make the Salsa: While the salmon is baking, chop up your salsa ingredients and toss together in a bowl. Season to taste.
Soften the Tortillas: To soften the corn tortillas, I usually heat up some oil in a large skillet and then give the tortilla a very quick one-sided dip into the hot oil and transfer to a paper-towel lined plate. I stack them up as I go so the heat and oil kind of distributes between all the tortillas. You can also wrap the tortillas in a few damp paper towels and microwave for 30 seconds to steam them so they become more pliable and yummy to eat.
Assemble the Tacos: Mash avocado or spread refried beans on the bottom of the tortilla. Add a couple pieces of salmon; press to gently smash them. Top with a big scoop of the salsa. I often finish these with lime squeezes and a drizzle of honey!
Greek Bowl With Chicken Thighs, Cucumber tomato salad and Couscous
This recipe looks complicated but easy once you get going!
*Notes before you get cooking:
First, start on the chicken (you can also use rotisserie chicken to save time!)
Next, prepare the cucumber tomato salad while the chicken is in the oven.
Lastly, prepare the couscous while the chicken is finishing up (If really in a jam can also use frozen precooked rice/quinoa)!
Chicken Thigh Ingredients
1 lb. boneless skinless chicken thighs
1 ½ Tbsp. olive oil + ½ Tbsp butter
¼ tsp salt (more to taste)
¼ tsp pepper (more to taste)
¼ tsp garlic powder
1 ¼ tsp dried thyme (or 1 ½ Tbsp fresh thyme)
1 tsp dried rosemary
½ tsp dried oregano
lemon juice from about ½ a small lemon
Chicken Thigh Instructions:
Preheat oven to 400° F. Sprinkle salt and pepper over both sides of chicken thighs. Then add each of the herbs to both sides, using dried or fresh, whichever you have on hand. (conversion: 1 tsp dried = 1 Tbsp fresh)
Heat oil in cast iron skillet over medium-high heat. Add chicken thighs to the skillet, smooth side down, and cook for 5 minutes. Flip the chicken thighs, and add a squeeze of fresh lemon juice over the tops (I use about ½ a small lemon) and about ½ Tbsp butter (or more to taste. I slice it into small chunks to disperse throughout skillet).
Transfer skillet to oven and cook for another 15 minutes, or until completely cooked through*.
Cucumber Tomato Salad Ingredients:
1 cup cherry tomatoes, quartered
1 cup diced cucumber
1/4 cup diced red onion
1/4 cup kalamata olives, chopped
2 tablespoons chopped flat leaf parsley
2 teaspoons red wine vinegar
1 teaspoon olive oil
Kosher salt and fresh ground black pepper to taste
Salad Instructions:
Add all of the ingredients for the salad to a bowl. Stir everything together and taste for seasoning. Cover and refrigerate until ready to serve.
Couscous Ingredients:
2 cups cooked cous cous
2 tbs lemon juice
Salt and pepper to taste
Optional: leftover parsley/ cilantro
Other Ingredients:
Feta cheese
Premade tzatziki or this recipe
Assembling the Bowls:
Divide the rice into four bowls. Top with equal amounts of the Greek chicken, cucumber tomato salad, tzatziki sauce and crumbled feta. Garnish with extra parsley and a lemon wedge if desired.
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Chicken Skewers
(Grilled or Baked!)
Ingredients:
1 pound boneless skinless chicken breasts cut into 1 inch pieces
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup honey
1 teaspoon minced garlic
salt and pepper to taste
1 red bell pepper cut into 1 inch pieces
1 yellow bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces
1 tablespoon chopped parsley
3 cups cooked grains: rice, quinoa, farro, orzo
Optional: Sauce of choice, I suggest teriyaki!
Instructions:
Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
Whisk to combine.
Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
Soak wooden skewers in cold water for at least 30 minutes.
Thread the chicken and vegetables onto the skewers
If Grilling:
Cook for 5-7 minutes on each side or until chicken is cooked through.
Sprinkle with parsley and serve.
If Baking:
Preheat oven to 425 degrees
Place on two baking sheets lined with aluminum foil.
Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks
Poke Bowl
Ingredients:
2 cups shredded green leaf lettuce
2 cups sashimi-grade tuna, salmon, or other fish (towel-dried and cubed)
1 small cucumber, seeded and sliced
1 ripe mango, peeled and cubed ( can purchase frozen and let thaw to save time)
1 semi-ripe avocado, cubed
Garnishes: Chopped cilantro, green onions, toasted sesame seeds, or fried onions
Serve with: Cooked white or brown rice, about 3 cups cooked ( can use frozen rice to save time)
For the Sriracha Mayo:
3 Tbs olive or avocado based mayo
1 Tbs Sriracha hot sauce
For the Sesame-Soy Sauce:
3 TBS soy sauce, tamari, or coconut aminos
1 tsp rice wine vinegar
1 tsp sesame oil
1 tsp granulated sugar
1/4 tsp ginger powder
1/4 tsp wasabi paste
Instructions:
Make Sriracha Mayo: Stir together the mayo and Sriracha in a small bowl. Cover and chill until ready to use.
Make Sesame-Soy Sauce: In a bowl, hand-whisk together all Sauce ingredients. Stir cubed tuna/salmon into the sauce, coating well. Cover and keep chilled until ready to assemble bowls.
Assemble Bowls: Divide cooked rice into 4 smaller bowls (or 2 larger bowls.) Evenly layer each bowl according to order: lettuce, marinated tuna/salmon, cucumber, mango, and avocado. Sprinkle with chopped cilantro, green onions, sesame seeds, and Furikake as desired. Drizzle with Sriracha Mayo. Serve immediately.