Not only was this salad totally amazing, but let’s just say I was able to clean out most of my produce drawer with it too.  I love it when that happens!

I mentioned on Facebook the other day that I had a piece of frozen mahi defrosting in my fridge..and didn’t know what to do with it.  The suggestions came pouring in.  A few people mentioned fish tacos and that sounded great to me…however to be honest, I was really trying to keep it on the lighter side, and avoiding any unnecessary carbs (good or not…I had had my share already that day).  So why not turn fish tacos into an actual taco-less salad instead, right?

This is my favorite kind of evening meal…how can you not feel great after eating this.  So many flavors, textures and levels of heat from the fish and veggies…it was perfect.  The homemade dressing totally sealed the deal too.  Can’t wait to make this again.

Blackened Fish Taco Salad
Recipe from Aggie’s Kitchen

(printable recipe)

any firm white fish (mahi, tilapia, grouper)
Chef Prudhomme’s Blackened Redfish Magic seasoning
romaine, torn
tomatoes, chopped
red onion, sliced or chopped
jalapeno, sliced
avocado, chopped
corn

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks “white”. Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing

1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)
1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)
1 garlic clove
1 tablespoon of honey
1 bunch of cilantro

Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.
salt and pepper to taste

Now, I almost forgot to mention the winner of my last giveaway from Scarlet Threads…it was Miss Candace from Candace’s Calling…congrats girl!

Like I promised I have another great Scarlet Threads apron to give away to a lucky reader…it’s the Anna…it’s funky and retro and I just love it.

Leave a comment on this post to enter.  Each comment on this post will count as an entry.  And like last time you can earn additional entries by:

1. Share this giveaway on Facebook or Twitter or on your own blog (earn an entry for each!)

2. Become a fan of Aggie’s Kitchen and/or Scarlet Threads on Facebook

3. Express interest in hosting your own apron party (I will email you info).

(Giveaway is open to US residents only…sorry!)

Giveaway ends Friday, September 10 at 10pm EST.   Winner will be chosen randomly by Random.org.  Good luck!

Earlier this summer I was contacted by the editor of CBSNews.com asking me to contribute a healthy recipe to their Health section.  Of course I was totally flattered and thrilled by this request considering how much I love to talk about food and share healthy recipes with just about anyone and everyone who crosses my path…and let’s be real, it’s CBS!!  My first assignment was “sliders” and I decided to recreate a tried and true turkey burger I’ve been making for some time now.

To me, a slider is basically a mini burger.  I think sliders are genius because if you are really trying to watch your portions, it really forces you to eat less.  That is, if you stick to the one slider…which I really try to do.  That’s the whole point in my opinion…you get a “taste” of the good stuff and then fill up on the actual “good for you” stuff on the side.  But that’s just me…

What makes these turkey burgers awesome is the sauteed green onion and celery along with the smoky Chipotle Tabasco and paprika that is added into the ground turkey mixture before being shaped into patties.  The combination of all those ingredients really adds flavor to the normally pretty bland turkey.  Also, adding shredded cheese directly to the mixture adds a little fat to the lean meat and keeps them juicy.

Visit the Health Section of CBS.com to read the article for this recipe along with a newer one featuring Summer Vegetable Gratin and Baked Zucchini Fries.

Smoky BBQTurkey Burger Sliders

Recipe from Aggie’s Kitchen

(printable recipe)

CARAMELIZED ONIONS
2 tsp olive oil
1 large Vidalia (or sweet) onion, thinly sliced
Pinch salt and pepper

BASTING SAUCE
1/3 cup of your favorite BBQ sauce
2 TB mango chutney

CHIPOTLE SAUCE
1-2 TB Chipotle Tabasco sauce
1/4 cup plain non-fat Greek yogurt or reduced-fat mayonnaise

PATTIES
1.25 lb extra-lean ground turkey
2 tsp olive oil
1 celery stalk, finely chopped
2 green onions, finely chopped
1 TB Chipotle Tabasco sauce
1 tsp smoked paprika
1/2 cup shredded sharp cheddar cheese
good pinch salt and pepper
8 whole wheat potato rolls

INSTRUCTIONS
Prepare a medium-hot fire in a charcoal grill with a cover, or pre-heat a gas grill to medium-high. For best results, use a non-stick grill which helps to avoid adding oil.

On the stove, heat 2 tsp olive oil in a non stick skillet. When oil is hot, place celery and green onion in pan. Season with salt and pepper. Cook until soft, about 8-10 minutes. Set aside to cool. We are going to add these to our burger mixture later.

In the same nonstick skillet, heat 2 tsp olive oil in . When oil is hot, place sliced onion in pan. Season with good pinch of salt and pepper and cook. Saute onions until browned and caramelized, about 15-20 minutes, stirring occasionally.

While onions are caramelizing, prepare basting sauce and Chipotle Sauce.

Combine Greek yogurt (or mayo) and Chipotle Tabasco in a small bowl and mix well. Cover and refrigerate until ready to use.

Combine barbecue sauce and mango chutney in small bowl and mix well. Cover and refrigerate until ready to use.

To make patties: Combine ground turkey, Chipotle Tabasco, smoked paprika, low-fat cheese and cooked and cooled green onions and celery in a large bowl. Season with salt and pepper. Gently combine and mix using hands or large spoon. Form into 8 even sized patties, do this by scoring meat mixture in half, then quarters, then eighths.

Use a non-stick canola oil spray, to prevent patties from sticking to grill.  Spray patties directly with spray before placing on grill.

Place patties on grill rack, cover and cook until bottoms are browned, about 4-5 minutes. Using spatula, flip patties and cook additional 4-5 minutes. After flipping, use brush to baste turkey burgers with mango BBQ sauce. After cooking for 4-5 minutes, flip and baste other side.

To assemble burgers: Spread chipotle sauce on both sides of open potato rolls. Place patty in bun and top with caramelized onions. Take a big bite and enjoy!

For those sauce lovers (like my hubby!), can be served with additional Mango BBQ sauce on side!

In case you haven’t noticed, I really enjoy cooking fish for dinner.  I’ve talked to many people who seem intimidated by working with fish, but it’s really so easy and has saved me many nights when I’m in a pinch to get something quick and healthy together.  I purchase a lot of my fish frozen, from Costco or Publix…and I prefer and try to buy only wild.  I don’t think I was comfortable cooking fish a few years ago as much as I am now…so if you’re new to it, just experiment with different techniques and recipes.  My favorite way to cook it is pan seared like in this recipe or broiled like this Sockeye Salmon with Citrus Glaze…it’s quick, easy clean up and I really love the seasoned texture it gets after it’s cooked.

As far as a side dish for a busy night, you really can’t get any quicker than cooking up some couscous.  I normally like to kick it up a bit by adding chopped veggies and eating almost like a salad but at room temperature.  Play around with flavors and ingredients…this combination was very light and perfect for a nice summer meal.

Adobo Red Snapper with Confetti Couscous
Recipe from Aggie’s Kitchen

(printable recipe)

1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
1 1/2tsp Adobo seasoning
2 tsp olive oil
1 box couscous (I like to use Near East)
1 1/4 cup water
2 tsp olive oil (optional)
2-3 green onions, chopped
1 red pepper, chopped
1 cup drained and rinsed black beans (I like to use Bush’s)
juice from 1-2 limes

Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.

Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.

While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.

I have not been wanting to turn on the oven lately.  I’ve done it, but I haven’t wanted to.  It’s just so hot, and when it’s hot I really don’t feel like making the effort, as well as eating anything heavy or “cooked”, if you know what I mean.  A day last week was definitely one of those days..all afternoon I was teetering between calling my husband to bring home take out or pulling something together last minute.  Last minute won, and it was all good…I was able to use up lots of produce from the fridge, keep it healthy and avoid spending money on take out.  And better yet, the leftovers made a great lunch the following day.

After doing a quick google search, I found this great recipe for sesame noodles on EatingWell.com.  I made substitutions based on what I had on hand, but I stuck with the same sauce.  I also wanted to turn this into a complete meal so I cooked up some frozen shelled edamame for protein and added it to the noodles.

Sesame Noodles

Recipe from Aggie’s Kitchen, adapted from EatingWell.com

(printable recipe)

1 lb spaghetti (I used quinoa pasta, but whole wheat or soba noodles would be great as well)
1/2 cup reduced-sodium soy sauce
2 tb sesame oil
2 tb canola oil
2 tb rice wine vinager
1 1/2 tsp crushed red pepper
1 bunch of scallions, sliced, divided
1/4 cup chopped fresh cilantro, divided
1 red peppers, sliced thin
1/4 piece of red cabbage head, sliced thin
1-2 carrots, shredded with vegetable peeler
1 1/2 cup shelled edamame, cooked
1/2 cup toasted sesame seeds

Cook pasta according to directions. Drain, rinse under cold water.

To make dressing, whisk soy sauce, sesame oil, canola oil, vinegar, crushed red pepper, scallions, and cilantro in a large bowl. Add noodles and vegetables, toss to coat. Top with sesame seeds.

So what’s your definition of gourmet?  Not sure what it is for you, but tonight, my meal felt a little gourmet.  Maybe it was because it involved ingredients I don’t use often…yeah, I think that’s why.  I don’t normally go the “gourmet” route…unless I’m eating out, and someone else is preparing it for me.  Tonight it was all about the ingredients for me…I splurged just a little bit, but didn’t overdo it at all.

It started when I picked up a nice piece of wild sockeye salmon.  I have been looking forward to it all summer…apparently this salmon only runs for a short amount of time, according to the guy at the fish counter.  All the times I’ve had it (over the last couple of years) it’s been a treat.  It’s richer and firmer in texture than your typical pink salmon.  I just love it.

I knew I wanted to keep things simple…I found this Alton Brown recipe for Broiled Sockeye Salmon with Citrus Glaze and went with it.  I reduced the sugar from 1/3 cup to 1/4 cup and a little less salt…it turned out wonderfully.  The lemon zest combined with the warm sweetness of brown sugar just rocked my world.  I paired it with a salad that I normally wouldn’t make at home, a tasty mix of greens topped with roasted asparagus, thin sliced red onion, farmer’s market cherry tomatoes and a homemade citrus balsamic vinaigrette…but thanks to a sale on watercress and arugula today at the store, it was inexpensive and absolutely delicious.

The vinaigrette was made with not so everyday ingredients but not totally foreign ingredients either.  Here’s my trick in finding “gourmet” ingredients that I normally don’t find at the grocery store…check the food sections of places like Home Goods and Marshalls.  That is where I pick up my grapeseed oil..along with infused balsamic vinegars and Herbes de Provence.  It’s a treat, and definitely worth it.

And for those of you who have young children…I am asked often if my kids eat what I cook.  Well the answer is not always, but I sure do try.  Here is an example of what I will serve my kids on a night that I am making salmon or another fish…it’s not much additional effort and to me is a little more reasonable as far as getting them to try something new and something not so new.  It’s worth the effort of trying, even if it doesn’t go over well…like for instance, you all know my son loved these salmon tacos, but tonight had no interest in trying this broiled salmon. Kids will be kids I guess.  I don’t get it, but I lovingly made him eat his 5 bites and then he was done.  Like I said…I’m always trying…

Oh and by the way…I just contributed my first post the the CBSNews Health blog. They featured my healthy version of a slider…Smoky BBQ Turkey Burger Sliders!  Check it out and let me know what you think!

Broiled Sockeye Salmon with Citrus Glaze

Recipe slightly adapted from Alton Brown, Food Network

(printable recipe)

1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/4 cup dark brown sugar
2 tablespoons lemon zest
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.  Sugar and lemon zest will combine and slightly liquify into a glaze.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes.  Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Mixed Green Salad with Roasted Asparagus and Citrus Balsamic Vinaigrette

Recipe from Aggie’s Kitchen

(printable recipe)

1/4 cup citrus balsamic vinaigrette
1/3 cup grapeseed oil
1 tsp Dijon mustard
1 tsp Herbes de Provence
1 garlic clove, finely minced
good pinch sea salt and fresh ground pepper

Combine ingredients in a mason jar or tupperware container and shake, shake, shake until thickened. Store in fridge for up to 1 week.

Drizzle salad dressing over a plate of mixed greens (I used watercress and arugula), thin sliced onion, halved cherry tomatoes and roasted asparagus.