86
Ancho Chili Crusted Salmon Tacos
Serves: 4
4 (6-ounce) salmon filets
1 tablespoon canola oil
1 teaspoon ground ancho chili
powder
1 tablespoon cumin
2 tablespoons brown sugar
1 teaspoon soy sauce
6 ounces cabbage, shredded
½ cup jalapeño ranch dressing
8-12 corn tortillas
Directions:
1. Place salmon on parchment
paper on 3-inch rack.
2. Brush salmon with oil on both
sides.
3. Cook at 350°F for 5-6 minutes.
4. Meanwhile, stir together chili
powder, cumin and brown sugar.
5. After 5 minutes, flip salmon and
drizzle with soy sauce.
6. Sprinkle brown sugar mixture
onto salmon.
7. Cook at 350°F for 5-6 minutes, or
to desired tenderness.
8. While salmon cooks, toss
together cabbage and dressing.
9. Wrap tortillas in foil and warm
in liner pan for last 5 minutes of
cooking process.
10. Serve salmon with warm tortillas
and cabbage salad.
Cheesy Crab Melts
Serves: 6
7 ounces jumbo lump crab meat
½ cup Cheddar or Asiago
cheese, shredded
¼ cup celery, finely chopped
¼ cup red bell pepper, finely
chopped
¼ cup green onion, finely chopped
¼ cup mayonnaise
1 teaspoon Russian-style mustard
or Dijon mustard
½ teaspoon salt
¼ teaspoon black pepper
3 English muffins, cut in half
Directions:
1. Pick through crab to ensure there
are no shells.
2. Squeeze out any extra liquid from
crab meat.
3. Combine all ingredients except
English muffins; gently fold
mixture together.
4. Pre-toast English muffins on
3-inch rack.
5. Spread crab mixture evenly over
muffins.
6. Bake at 350°F for 6-8 minutes per
side, or until cheese is bubbly.
Tip: Substitute crab meat with
7 ounces tuna.
86
Seafood
Seafood
To Next Page
Loading...
