Author Archive | rae

happy labor day and last summer hurrah! to celebrate i thought i would share two of my favorite dinner recipes. what i love most about these dishes is that they are simple and seasonal but also add a fresh gourmet twist on everyday tacos and chowder. you also get two meals out of one grilled salmon so you could make tacos tonight and the chowder on a busy school night later this week!

recipes are below and wild salmon is in season for another month or so —  i hope you give them a try!

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GRILLED SALMON TACOS: serves 6  (with extra salmon for salmon chowder), 15 minutes Prep Time, 45 minutes start to finish

(wrap taco shell in lettuce to make them less messy to eat!)

For the Corn Salsa You’ll Need

• 1-7 ounce can mexicorn, drained and rinsed
• 1/4 cup chopped red onion
• 1 lime, juiced
• 1 pinch of each: sugar, salt, ground cumin, ground coriander

For the Chili Cream You’ll Need

• 1 cup sour cream
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder

For the Salmon You’ll Need

• 2 pounds wild salmon filets, whole or in smaller fillets, bones removed
• olive oil for brushing
• pinch of salt and pepper
• pinch of chili powder
• 1 package tortillas (flour or corn for gluten free)
• optional: avocado, lettuce and tomato for topping

Here’s How

for the salsa + chili cream: in separate bowls, mix all ingredients together and chill until your ready to serve.

to make salmon: lightly brush fish with olive oil and give a light sprinkling of seasonings. over medium heat on grill use a fish basket, cedar plank or small tin foil piece over grates and add salmon. cook salmon until desired doneness.

to assemble tacos: add salsa, avocado, lettuce and tomato (if using) to warmed tortilla. add small pieces of salmon and garnish with chili cream.

for an easy side, seve with fruit salad sprinkled with lime juice and chili powder!

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SALMON CHOWDER: serves 6 , 30 minutes start to finish

(this recipe can be made in the crockpot the night before!)

You’ll need

• 1/4 cup butter
• 2 cups of cleaned, chopped leeks
• 1-10 oz bag frozen tri color peppers, diced or strips, thawed and drained
• 2 tablespoons of rice (or all-purpose) flour
• 1 quart of fish or chicken stock
• 3 cups of diced frozen potatoes
• 1 pound of leftover salmon cut into 1 inch pieces
• 1-1/2 cups of whole milk
• 1/3 cup fresh chopped dill
• salt and pepper to taste
• crusty bread for serving (optional)

Here’s How

in a 4 quart sauce pan, add butter and heat over medium high until melted. add leeks and sauté until translucent. add in peppers and sauté until softened and heated through. add flour to coat vegetables and from pasty like consistency. add chicken or fish stock, frozen potatoes and salmon. bring to boil, and then reduce to medium. add in milk and dill. continue to cook until desired thickness. add salt and pepper to taste.

serve with crusty bread.

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xo . rae

(images by stacy jacobsen)