Salmon Fettucine Alfredo

Recipe source: Allrecipes.com

We are BIG fans of salmon around here.  We have two favorite salmon recipes.  I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day.  With this one, I usually double the recipe.

8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great.  I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped  (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano

1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.

2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.

3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Fish Tacos

Recipe Source: http://fortheloveofcooking-recipes.blogspot.com/

I know, I know, I already lost a lot of you from the title.  BUT if you are a fan of seafood, you HAVE to try this one.  It's delicious, and we LOVED it!! 

Fish Marinade:

4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil

Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.


Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil

Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky.  (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)


Cilantro and Lime Cole Slaw Salad:

3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste

Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.


Sour Cream Sauce:

1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)

Stir until combined thoroughly.


Other Ingredients:

Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)

Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.