Did This last week. I know some cheese haters will complain about cheese on the tacos
Side: prosciutto wrapped asparagus
Main: pink salmon lime salmon fish tacos (I did shrimp too on the side with just butter and garlic)
1hr prior: Make slaw
1. grab back of shredded cabbage and carrots and dump in a bowl
2. Dump in some rice wine and balsamic vinegar
3. add some coconut sugar to taste
4. add some black pepper
5. cover and sit in fridge
seasoning packet for fish:
not sure the measurements but something like this-
1 part rubbed sage
1/2 part onion powder
1/2 part cardamom powder
pinch of mustard powder
1 part paprika
2 parts garlic powder
If you like a kick you can add 1 part favorite spice powder
prep main:
1. Unwrap back of frozen pink salmon filets
2. put each one on an oiled (olive oil) coated sheet of foil.
3. Add lime zest and juice of half a lime and seasoning pack to the fish
4. seal up the fish packs good place on a tray
5. line a tray with foil and olive oil
6. steam a back of asparagus in the microwave (follow bag instructions)
7. cut the prosciutto in half.
8. When asparagus is done steaming wrap in prosciutto piece and line it up on a foil lived tray coated in olive oil
9. Use remaining space (I had 6 filets so I needed another tray) on the tray for as many fish packet that you can fit
25 minutes prior to eating:
1. Cook on 450 for 8 minutes
2. pull out the tray and drizzle balsamic and olive oil line across the asparagus
3. open all the packets so that they are open faced
4. lower heat to 350 for 10 minutes
5. broil on high with a mid set rack for the last 10 minutes
Asparagus should be soft on the big end and crunchy but not burnt on the small end and the prosciutto should be firm but not crispy.
Fish should not be translucent on the fattest piece and should be moist and flaky and sitting in it's melted ice juice.
Drain all juice from packets and crumble big pieces of fish.
Add your favorite cheese, sliced avacado, slaw and tomatoes to a tortilla and the fish and viola
I would definitely say this is more prep than I usually do, but it was one of the top 10 things I've ever cooked.
Open
Side: prosciutto wrapped asparagus
Main: pink salmon lime salmon fish tacos (I did shrimp too on the side with just butter and garlic)
1hr prior: Make slaw
1. grab back of shredded cabbage and carrots and dump in a bowl
2. Dump in some rice wine and balsamic vinegar
3. add some coconut sugar to taste
4. add some black pepper
5. cover and sit in fridge
seasoning packet for fish:
not sure the measurements but something like this-
1 part rubbed sage
1/2 part onion powder
1/2 part cardamom powder
pinch of mustard powder
1 part paprika
2 parts garlic powder
If you like a kick you can add 1 part favorite spice powder
prep main:
1. Unwrap back of frozen pink salmon filets
2. put each one on an oiled (olive oil) coated sheet of foil.
3. Add lime zest and juice of half a lime and seasoning pack to the fish
4. seal up the fish packs good place on a tray
5. line a tray with foil and olive oil
6. steam a back of asparagus in the microwave (follow bag instructions)
7. cut the prosciutto in half.
8. When asparagus is done steaming wrap in prosciutto piece and line it up on a foil lived tray coated in olive oil
9. Use remaining space (I had 6 filets so I needed another tray) on the tray for as many fish packet that you can fit
25 minutes prior to eating:
1. Cook on 450 for 8 minutes
2. pull out the tray and drizzle balsamic and olive oil line across the asparagus
3. open all the packets so that they are open faced
4. lower heat to 350 for 10 minutes
5. broil on high with a mid set rack for the last 10 minutes
Asparagus should be soft on the big end and crunchy but not burnt on the small end and the prosciutto should be firm but not crispy.
Fish should not be translucent on the fattest piece and should be moist and flaky and sitting in it's melted ice juice.
Drain all juice from packets and crumble big pieces of fish.
Add your favorite cheese, sliced avacado, slaw and tomatoes to a tortilla and the fish and viola
I would definitely say this is more prep than I usually do, but it was one of the top 10 things I've ever cooked.
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"There ought to be a term that would designate those who actually follow the teachings of Jesus, since the word 'Christian' has been largely divorced from those teachings, and so polluted by fundamentalists that it has come to connote their polar opposite: intolerance, vindictive hatred, and bigotry." -- Philip Stater, Huffington Post
always working on cleaning my windows- me regarding Johari
always working on cleaning my windows- me regarding Johari
