A Delicious Summery Treat!

And that treat is a taco, and not just any taco. Jess Larson, who's a food blogger herself, stopped by Tonia's Kitchen to talk about her Grilled Salmon Tacos. Jess told Tonia she starts with wild caught Alaskan Salmon, along with a cool, creamy Avocado Crema homemade in a food processor. It's a perfect treat for summer and is a really nice break from the standard barbeque fare!

• 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 lime, juiced

for the green sauce:

• 1 cup mayonnaise
• ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
• 2 large, juicy limes, juiced (approx. ¼ cup juice)
• 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
• 1 medium jalapeno, deseeded as desired and roughly chopped
• 1 tablespoon grated fresh ginger
• 3 green onions, roughly chopped
• 3 cloves garlic
• kosher salt and ground black pepper, to season
  
  
• Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.

Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top.

Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!

Fresh Salmon Tacos

As the weather warms up, you might be looking for grilling ideas, and what's better on the grill than a delicious seared salmon! And why not make it a little more special and flavorful. Jess Larson, who's writing the cooking blog, Plays Well With Butter, stopped by Tonia's Kitchen to talk about her recipe for Grilled Salmon Tacos. She says they are full of flavor and spice, and really can make a spring or summertime barbeque or picnic. Jess told Tonia that she likes to use wild-caught Salmon from Alaska, and season it up on the grill!

• 1 pound fresh salmon fillets, skin removed and diced into 1-inch cubes
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• kosher salt and ground black pepper, to season
• 2 tablespoons olive oil
• 1 lime, juiced
• For the Green Sauce-

• 1 cup mayonnaise
• ¼ cup buttermilk (or 1 scant teaspoon lemon juice + scant ¼ cup milk)
• 2 large, juicy limes, juiced (approx. ¼ cup juice)
• 1 bunch fresh cilantro (approx. 1 cup loosely packed leaves and tender stems)
• 1 medium jalapeno, deseeded as desired and roughly chopped
• 1 tablespoon grated fresh ginger
• 3 green onions, roughly chopped
• 3 cloves garlic
• kosher salt and ground black pepper, to season
• Optional: Prepare the green sauce: In a food processor, combine all listed ingredients for the sauce. Season with 1 teaspoon kosher salt and ground black pepper as desired. Blend until smooth and creamy, stopping to scrape down the sides as needed. Taste and adjust seasoning. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 2 weeks.
• Season the salmon: In a large bowl, combine the salmon cubes with chili powder, cumin, smoked paprika, garlic powder, oregano, onion powder. Season with 1 teaspoon kosher salt and ground black pepper as desired. Toss until the fish is well coated.
• Sear the salmon: Heat the olive oil in a nonstick skillet over medium-high heat. Once hot and shimmering, add the salmon. Cook undisturbed for 2 minutes, then flip and cook another 90 seconds to 2 minutes, or until cooked to your liking. Work in batches if needed to avoid overcrowding the pan. Transfer the seared salmon to a plate and squeeze fresh lime juice over top
• Assemble the taco bowls: Build your seared salmon taco bowls as desired. I love starting with a base of shredded cabbage and cilantro lime rice, then topping with fish, pico de gallo or salsa, avocado or guacamole, a generous drizzle of green sauce, and finely chopped cilantro. Enjoy!
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Soup, With Love

  

And that's because this chowder was made with a love and passion for food. Michelle Braxton, who wrote the new cookbook, Supper with Love (appropriate, right?) stopped by Tonia's Kitchen to talk about the book and the inspiration behind the recipes. And this Smokey Salmon chowder, she told Tonia, comes right out of Seattle and her inspiring trips there. It's a cream-based chowder that includes baked salmon with paprika, along with potatoes, corn and capers. She says it's a hearty-soup that will definitely fill you up...and maybe cause you to want to visit the Space Needle! Listen to the whole interview on our podcast, Tonia's Kitchen. Wherever you get your podcasts.

Slow Salmon

 

You've heard the saying, the more fish you eat, the smarter you are. And while that might be a little embellished, fish can be an excellent source of protein for your brain. Dr. Annie Fenn, who wrote the new cookbook, The Brian Health Kitchen, stopped by Tonia's Kitchen to talk about her recipe for slow-roasted salmon, which she says can really help in the fight against Alzheimer's Disease. Dr. Annie told Tonia not only is this a healthy recipe, but it sure is delicious as well. 

From Wild For Salmon

While the oven preheats to 300ºF, I’ll scatter sliced fennel bulbs or onions on a rimmed baking sheet. I place a side of salmon, skin side down, on top of the vegetables and rub it with olive oil and salt. While it roasts in the oven (for about 25 to 35 minutes), I’ll make a quick Green Tahini sauce in a blender: tahini, parsley, lemon juice, salt and a small clove of garlic. When the salmon is done, I scatter the fennel fronds over the top and drizzle it with the tahini sauce. And, my quickest salmon recipe involves poaching a filet of salmon in a shallow pan with a small amount of olive oil and white wine.

Pairing Salmon and Grapes

 

And this time, when we mean grapes, we aren't talking about wine. No, these grapes are actually roasted and they pair well with a delicious salmon fillet. Marisa Moore, who wrote the new cookbook The Plant Love Kitchen, came by Tonia's Kitchen with her recipe for Rosemary Roasted Salmon and Roasted Grapes. Marisa notes you don't really think about roasting grapes often, but they offer a wonderful flavor profile that adds sweetness to the fish and really pairs perfectly with it. It's quite fancy, but it's very easy to make. You place the grapes and the salmon on the sheet pan together and let them cook at the same time. Give it a try!

A Smokey Soup, With Love

  

And that's because this chowder was made with a love and passion for food. Michelle Braxton, who wrote the new cookbook, Supper with Love (appropriate, right?) stopped by Tonia's Kitchen to talk about the book and the inspiration behind the recipes. And this Smokey Salmon chowder, she told Tonia, comes right out of Seattle and her inspiring trips there. It's a cream-based chowder that includes baked salmon with paprika, along with potatoes, corn and capers. She says it's a hearty-soup that will definitely fill you up...and maybe cause you to want to visit the Space Needle! Listen to the whole interview on our podcast, Tonia's Kitchen. Wherever you get your podcasts.

Timing Your Recipes

 

Time is at a premium. We all know that. And when it comes to cooking, who really has the time to cook? And if you did, how much do you have to set aside to make something special? Good news, Susan Spungen, who wrote the new cookbook, Open Kitchen, Inspired Food for Casual Gatherings, stopped by Tonia's Kitchen to talk about how, in the book, she times everything out for you. That includes what you need to make early, and what you can hold until the last minute. And these time aren't just for the day of either. For example, Susan told Tonia you can make the pickled mustard seeds of her Spice Roasted Salmon 1 week ahead. If time is short, or you don't know how much you'll need, this cookbook is for you! Hear the whole interview on the Tonia's Kitchen podcast, available wherever you get your podcasts.

FOR THE PICKLED MUSTARD SEEDS:

• ½ cup yellow mustard seeds  
• 1 cup water
• ¾ cup white wine vinegar or cider vinegar
• ¼ cup sugar
• 1½ teaspoons salt

FOR THE SALMON:

• 2 clementines, peeled and sectioned 
• 2 blood  oranges
• 1 Cara Cara orange (or ruby red grapefruit)
• 2 pounds skinless salmon fillet
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

 

1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
3. Preheat the oven to 230°C. Line a large baking sheet with foil.
4.  Place the salmon on the  prepared  baking  sheet  and  rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.

Timing Out Your Recipes

Time is at a premium. We all know that. And when it comes to cooking, who really has the time to cook? And if you did, how much do you have to set aside to make something special? Good news, Susan Spungen, who wrote the new cookbook, Open Kitchen, Inspired Food for Casual Gatherings, stopped by Tonia's Kitchen to talk about how, in the book, she times everything out for you. That includes what you need to make early, and what you can hold until the last minute. And these time aren't just for the day of either. For example, Susan told Tonia you can make the pickled mustard seeds of her Spice Roasted Salmon 1 week ahead. If time is short, or you don't know how much you'll need, this cookbook is for you! Hear the whole interview on the Tonia's Kitchen podcast, available wherever you get your podcasts.

FOR THE PICKLED MUSTARD SEEDS:

• ½ cup yellow mustard seeds  
• 1 cup water
• ¾ cup white wine vinegar or cider vinegar
• ¼ cup sugar
• 1½ teaspoons salt

FOR THE SALMON:

• 2 clementines, peeled and sectioned 
• 2 blood  oranges
• 1 Cara Cara orange (or ruby red grapefruit)
• 2 pounds skinless salmon fillet
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander 
• 2 teaspoons paprika
• 2 teaspoons salt
• Freshly ground black pepper
• 1 cup lightly packed fresh herbs, such as parsley, dill, chervil and mint

 

1. To make the pickled mustard seeds: Heat a small saucepan over high heat. Add the mustard seeds and toast until fragrant, about three minutes. Add the water, vinegar, sugar and salt. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the seeds are soft and plump and most of the liquid has been absorbed (it still should be spoonable), about 20 minutes. Transfer to a bowl to cool.
2. To make the salmon: Peel both oranges with a knife, removing all of the white pith. Cut crosswise into slices. If using grapefruit, cut out each section, leaving the membrane and pith behind.
3. Preheat the oven to 230°C. Line a large baking sheet with foil.
4.  Place the salmon on the  prepared  baking  sheet  and  rub with the oil. Mix the cumin, coriander, paprika, salt and pepper to taste together and rub all over the salmon, making sure the top is well coated first.
5. Roast for 12 to 15 minutes (depending on thickness), for medium, or to desired doneness. Using two large spatulas, carefully transfer the fish to a serving platter, top with ¼ cup pickled mustard seeds, the citrus and the herbs.