Back in 2008, Jess and I were cooking for ourselves with a crockpot in a hotel in Michigan during nationals. This year we've upgraded, to a real dive of a motel, but with a much bigger kitchen. We're cooking for four of us, and it works pretty well as long as you don't turn the oven on... smokes a wee bit. Anyway, the first night was a lentil soup thingy, no pictures so no recipe, sorry. Last night was fish tacos, with fresh wild Alaskan salmon - how can you pass that up? The tacos were pretty awesome, and the fish was what made it.
Fish tacos
Feeds four hungry skiers
1/2lb black beans
~2lb salmon (if you're on the east coast, its still better to pay for the wild Alaskan stuff than the farm-raised Atlantic salmon - farm-raised salmon creates a lot of waste, in a concentrated place, and they feed them corn, which vastly reduces all those good omega-3 fatty acids, which is one of the major benefits of eating salmon in the first place. And, the farmed fish just don't taste as good, which should be reason enough)
8 tortillas (in this case, whole wheat)
1 avocado
2 tomatoes
2C lettuce
2C cooked brown rice
1/2 red onion
lime juice
Taco sauce, if you want
Cook the beans, either with a quick-soak or a long soak, in simmering water with a bay leaf and some onion chunks just to add flavor. Cook the salmon however you like to cook fish - we did it in a pan, and sort of tore it into pieces as we went. Be sure to cook it through - freshwater fish (and salmon is diadromous) contains far more parasites than marine fish, which is why salmon aren't a traditional sushi fish. Add some salt and lime juice to the salmon.
Chop of the avocado and the tomato and the lettuce. Put all the various things spread out buffet-style, and build your burrito.
1 comment:
YUM!
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