Monday, May 25, 2009
Salmon was on sale tonight, and we decided to get a couple of filets for dinner. I started thinking about how we were going to end up wrapping Micah's in a tortilla to make an "egg roll" and it occurred to me that Salmon Fajitas might be awesome. I mentioned it to my husband, who was a bit resistant, but who went along with it for the sake of something new.
Not only was it a winner with the kiddo, but it was a winner with us as well. This is officially on our list of favorites. We ended up with way too much salmon for two adults and a toddler, but I will list the full recipe here since a lot of people cook for a larger family anyway. I, for one, am looking forward to left overs tomorrow. Here's the recipe:
Salmon Fajitas (big ones. They're burritos really when it comes to size :-))
2 salmon filets
1 cup sliced peppers (I use frozen sliced tri-colored. If you do this, defrost them)
1/2 of a large onion or 1 small onion, sliced thinly
1T Smart Balance and 1T olive oil, or 2 of either
juice of 1 lemon
Jane's Krazy Mixed Up Salt (or plain kosher salt if you don't have it)
Shredded Mexican Cheese
flour or corn tortillas of your choice. We gave small ones to the kiddo and used large sized ones for the adults.
Slice salmon filets into 1/2 inch slices, leaving on the skin, and season with chili powder. Melt Smart Balance with the olive oil in a cast iron skillet, and coat the bottom of the skillet with the mixture. Keep heat on high. Place salmon pieces skin side down. Add peppers and onions to pan and season with a little more chili powder and some Krazy Salt. Add lemon juice over the whole thing.
Once the skin gets crispy, turn salmon pieces and turn heat down to medium. While the salmon is finishing off, microwave tortillas to soften them.
We served the salmon/peppers/onions in one bowl, guacamole in another, cheese in a third, and sour cream in a fourth. Everyone made up their own fajitas and the consensus was YUM. Even the toddler kept saying "mmmmmm yummy!"
Yes, it has fat. But with the exception of the cheese and sour cream, it's all good fats. The salmon has Omega 3's, the olive oil and Smart Balance are all good fats, the avocado is yummy monounsaturated fat. We did use reduced fat cheese and sour cream, but we're not fooling ourselves that this was a low-fat meal! I just wanted to point out that as high-fat meals go, this one was pretty darned healthy. And uh, yeah, really tasty too.
Bonus recipe: Quickie Guacamole
1 avocado, mashed
1 tomato, diced
1 very small onion (we used the white part of a spring onion), diced
1/2 a jalapeno pepper (take out the seeds if you have a toddler), diced
juice of 1 lime
Combine well in a bowl. Yum.