Combine Ginger, Turmeric, Red Chili Flakes, onion salt, mushroom company umami, Garlic salt, juice from one lime and ½ a lemon, 1 tbsp olive oil, honey, rice vinegar, and toasted sesame oil into a marinade. Put marinade on top of salmon in a bag, stasher bag, or container. Let salmon marinade for 45 mins. Pre heat oven to 425F. Line a baking dish with asparagus and add about 2 tbsp. of olive oil until asparagus is coated. Place salmon on top of asparagus and drizzle remaining marinated on top of fish. Cut remaining half of lemon into wedges and place on top of fish. Cook about 10 minutes depending on the size of the fish. When the salmon easily flakes with a fork, it’s done. Enjoy!
Raise your hand if you love fried rice! if so, you’ll love this easy to make cauliflower fried rice! I usually hate vegetables claiming to be grains but this was bomb and packed with protein & healthy fats. See below for the recipe!–Sauté chopped garlic, …
Fish tacos are my favorite type of tacos! This was the first time I made fish tacos and they came out so good! I think the game changers were charring the corn tortillas on the stove top and the homemade aioli. I used frozen cod for this recipe but I think any white firm fish would do. This was also surprisingly quick and simple to put together.
Ingredients:
Limes
Chili lime seasoning blend (I used Trader Joes brand)
Salt
Pepper
Olive Oil
Butter
Frozen Cod
Shredded Cabbage
Shredded Carrots
Corn Tortillas
For the aioli: 3/4 Cup Mayo 3 Gloves Minced Garlic 2 ½ Tablespoon Lemon juice (Lime juice would likely also be fine) ¾ Teaspoon Smoked Paprika 1 Tablespoon Chili Lime Seasoning
Defrost Cod by taking it out of the freezer the day before and letting it thaw in the refrigerator. To make the cod dry it with a paper towel and then coat it in Chili Lime Seasoning and Salt and Pepper. Add 1/2 tablespoon olive oil and 1/2 tablespoon butter to a pan and when melted add the cod to the pan. Cook each side of the fish for about 7-10 minutes. When the fish starts flaking, it’s done.
While the fish was cooking make the aioli by combining the mayo, garlic, lemon juice and spices and stirring until combined.
Char the corn tortillas on your gas stove by placing the tortillas directing on the burner until lightly charred (or use a torch to char).
Put the aioli directly on the corn tortilla, top with fish and add shredded cabbage and shredded carrots on top (I brought these in pre-shredded bags from Trader Joe’s).
For sides, I made an avocado and tomato salad topped with lime juice and beets topped with apple cider vinegar.
