10 Minute Dinner: Salmon Tacos

Who doesn’t love a good summer sale! One of the best deals you can find with fish…is usually a huge slab of salmon. Individual portions can be upwards of $7-11 buckaroos. But a whole salmon fillet…you can get these on sale for $11-16. A total steal. Whole fish ready to go for the price of a single fillet, that feeds the whole family.

Seriously 10 minutes. Dinner on the table. Do this.

Confession: Started my new job and I’ve just been super exhausted the past few days so I wanted something a little simple tonight after INSANITY added to my utter mental and physical exhaustion.

When you get home for work, slice the Salmon into a few smaller portions and put them in a ziplock bag. I have this bottle of Teriyaki blend from Trader Joe’s that I LOVE using with fish or chicken. It’s basically Teriyaki, soy sauce, and minced garlic all in one bottle for a steal-of-a-deal price of $3. Dump a couple of tablespoons or so in the bag along with some fresh ground pepper, crushed red pepper, and ginger, then set in the fridge until you’re ready to cook.


I did this on the stove top, but it would also work in the oven of course as well if you wanted some more prep time. Set the heat to med-med/high and put just a tiny bit of butter in the bottom maybe a teaspoon. Throw in the salmon and let it cook for a couple of minutes (this will depend on the thickness, you’ll have to keep an eye on it) While that’s heating get your cutting board out. I sliced red peppers, cilantro, and a little red onion.

Flip your fish! Once you start seeing the color change go up the side from cooking about half way, flip it over and cook for a couple more minutes. When it’s done, you should be able to test it with your fork by pulling on the edge and it should just flake away. I usually squirt a blast a lemon on right before pulling it off too…I love the extra zest! When it’s finished remove from the pan and set aside. Using the same pan, I cracked a farm fresh egg in and sprinkled with salt and pepper.

While the egg cooks I’m flaking out my salmon to put into the tortilla. I like to use the mini corn tortillas (setting them on a hot oven grate for a minute each side to toast first) and put them in a bowl. This makes them fold perfectly to let you stuff it without the contents spilling out, it’s a great trick. Flip that egg….careful! While it’s cooking another minute I throw in my salmon, red peppers, onion, and a little cilantro. Take the egg and set it right on top of my open tortilla with a few more cilantro leaves and of course…a dollop of srichacha. Perfect! Easy meal. 10 minutes.

I love tacos. Have fun with it and play with your ingredients and clean out your fridge! 

Blueberry Peach Crumble Bars: Dessert OR Breakfast!

Uhhohh. So pleased to tell you that I’m writing this at 11:30am…on a Monday…from my couch! Whoop!! Week off, what could be better! Let me share how I started my day. Sleeping in, chocolate protein shake, INSANITY workout, leftover piece of skinny french toast on whole wheat…cold. (no butter!) Take a light spread of peanut butter over it and thinly sliced strawberries. Amazing workout recovery snack before dining out for lunch with momma! 🙂

The base crust pressed into the pan

Love, love, love fruit. Love, love, love granola bars. Love,love, love a delicious crumble. = WIN!! I found a recipe for  Oat Crumble Bars from “17 and Baking” (she’s amazing, it’s disgusting how accomplished she is at such a young age). Well I took it and wanted to remove some of the processed sugars/fat, add some more fruit to really make it fresh and summer-y to really make it my own. (not to mention a great picnic or potluck dish)

Fruit Pile!

Confession: Something that makes this recipe amazing…serve it cold, and it’s a fast and convenient snack. Just cut in the bars for on the go. Need more than one? Wrap them individually in parchment or wax paper tied at the top with string (you know, for cuteness) Serve it warm right out of the oven…and it’s dessert. Double play, and super quick to make!

jam dropped!

Fruit Tip       : Hate finding the perfect fruit recipe but the fruit its so expensive you think you might have to sell your first-born child to cover it?! Change your recipe, or stalk up when it’s on sale! I always roam down the frozen fruit isles to look for sales. Blueberries and strawberries are in season and you can get them for under $2 bucks, buy lots…and freeze them! Note in this post, how the original recipe used Raspberry Jam. Pssht…raspberries were super expensive and I had blueberries AND peaches on hand. yes!

Ok Here’ my recipe for Breakfast/OR Dessert Crumble, enjoy!

1 1/4 cups flour

1/3 cup packed light brown sugar

1/4 tsp salt

1 stick (8tbsp) cold unsalted butter, cut into pieces

2 tablespoons milk

1 1/2 cups old-fashioned oats

2 tablespoons of jam of your choice (i’d probably omit this altogether next time, didn’t need it with all the fruit I added)

1/2-3/4 cup of blueberries (eyeball it depending on your pan. I used a 8×8. You don’t want too much because then it will get soggy and won’t make good bars.

1/2 cup of peaches (I sliced them in half)

Preheat oven to 375 degrees F.

Mix the flour, sugar, and salt in a the bowl, then add the butter. I use my hands or a pasty blender. Blend in the milk. (This can also be done with a food processor or an electric mixer, or even a fork and man power.) Transfer the dough-bits to a bowl and knead in the oats until well combined.

Put 3/4 cup dough off to the side (this will be used as the crumble.) Press the rest of the dough evenly into a buttered 8×8″ metal baking pan (I lined the pan with parchment paper). Dollop the jam and spread even with a spoon (if you choose to use the jam, otherwise skip this.)Spread the fruit evenly then crumble the reserved dough evenly over the top.

Bake in the center of the oven until golden, 20 minutes, and cool completely in the pan on a rack. Use a knife to loosen the sides, lift it out, and cut into bars on a cutting board.

Bite Size!