Teriyaki Salmon with Wilted Garlic Spinach

I never had salmon growing up.  Actually, the only fish I remember eating when I was a kid was haddock.  And it was deep fried.  Seeing how I don't really do the whole deep fried thing now, for the sake of my arteries.  I mean they get enough abuse with the baked goods I indulge in.
I worked as a waitress in high school and through college.  I worked at at one place called "Mozzarella's Cafe", but then they changed their name to something else.  They were owned by Ruby Tuesday's.  They had some great dishes... one being a deep dish baked pasta... my personal favorite was one with alfredo sauce and smoked chicken, topped with melted cheese.  A-mazing!

 This was I think the first place I tried salmon, and I loved it.  I think it is really best when paired with the teriyaki sauce.  I order it often at restaurants, and the only time it has compared was when it was slathered in pesto.  I haven't made this in ages, because my 4 year old, well... let's just say it repeats on him... and on me.  We got wise after the 3rd time he ate it and gave him some chicken instead when I made this.
This salmon reminds me of the dish from those long lost days and it is SOOOOO easy! And I love the bed of spinach in was on.  Perfect compliment to the dish.


TERIYAKI SALMON with WILTED GARLIC SPINACH

INGREDIENTS:

• Salmon
• favorite teriyaki sauce/glaze (Lawry's is great, but has high fructose, I used Trader Joe's)
• 3 scallions (green onions), chopped
• 1 cup grape tomatoes, diced
• 1 TSBP oilve oil
• 8 cups spinach
• 2-3 cloves garlic
• salt and pepper

DIRECTIONS:

Preheat oven to 400.  Line a cookie sheet pan with foil. Place the salmon on it.  Dump on the sauce and some sesame seeds if desired.  Bake for 15-18 minutes (depends on how thick salmon is) or until is flaky and cooked through (may have to test). 

Just a few minutes before salmon is done, heat oil in a large wok or skillet pan over med high heat.  Add the garlic and let cook about 30-60 seconds.  Add spinach (I used baby spinach) and cook for 3-4 minutes over med high heat, until spinach is wilted well.  Season with salt and pepper.

Place greens on plate.  Top with salmon and top salmon with scallions and diced tomatoes.  Serve hot.

Pesto Tilapia

I hesitate to even share this because it is not really a recipe, but an idea, but thought it might be nice for those that enjoy fish.  Super easy and super fast.  And did I mention incredibly delicious!  This is great on any fish!  Really great on salmon.

 PESTO TILAPIA

INGREDIENTS:

• Tiliapia fillets
•  Prepared pesto (I bought some from Costco)
• fresh grape or vine ripened tomatoes, diced and lightly salted

DIRECTIONS:

Preheat oven to 400.   Line baking sheet with tinfoil.  Spray with cooking spray. Place fillets on baking sheet and top with a big dollop of pesto.  Slather over each fillet and bake.  After about 7- 10 minutes, check to see if there is liquid and drain it off if there is.  Place back in oven. Bake about 15 minutes or cooked.  Top with fresh diced tomatoes.

Fish Tacos with Chipotle Yogurt and Mango Salsa

So, it may not make sense to those who have not lived almost south of the border, but these are very tasty.  And this is one of the quickest dinners I have ever made.  Granted, I had the mango salsa made, but still, fast and tasty, my kind of meal.  I used flounder, but any kind of white fish would probably work, the flakier the better.  Seriously, I put the fish on the sheet, seasoned it and put it in the oven and whisked the yogurt while it was cooking.  So easy.  We also used corn tortillas, and I would probably do small flour ones next time because the corn just fell apart so completely, it made them a little challenging to eat.  Have to work for your food.  Here link for the mango salsa (which I think makes it).
http://delectabledelightswithrebecca.blogspot.com/2011/03/mango-salsa.html

The adobe sauce  in the yogurt sauce has some heat, so you can change the amount based on how much heat you prefer.  As written, it is warm at best.  You can taste it, but there was no real heat.  Now, the Fiesta Lime from Mrs. Dash did pack some heat, so I had to scrape it off for my kids, but it is yummy. I got the idea for the yogurt at my friends Mary's blog, you can check it out. But of course, I changed it a bit. ;-)
http://chasingsomebluesky.blogspot.com/


FISH TACOS WITH CHIPOTLE YOGURT


INGREDIENTS:



For fish:

• white fish 
• blackening seasoning (Mrs. Dash Fiesta Lime)
• salt
• 1-2 cups red cabbage, sliced thin

For Chipotle Yogurt

• non-fat greek yogurt
• 2 tsp. adobe pepper sauce
• 1/2 pepper from adobe can
• 1 TBSP finely chopped cilantro
• 1 tsp honey
• juice 1 lime
• 1/2 tsp salt

DIRECTIONS:

Turn oven to broil or start grill.  Line cookie sheet with foil or use broiling pan.  Season fish with seasoning and some salt.  A wire rack under the fish would be good if you prefer a drier fish.  Broil for about 10-13 minutes, until flaky and cooked through. Remove from oven and pull into chunks to fill tacos.

For yogurt whisk everything together and set aside.

Serve in tortilla of choice.  Put fish in, top with mango salsa and the chipotle yogurt sauce and slivered red cabbage for some crunch if you like.

NOTE:  If you don't like heat, you can bread the fish with plain bread crumbs and bake instead.