What I'm cooking
Gah. Summer is coming. I really hate summer. When my husband and I retire, we're not moving to Florida. We're moving to Svalbard. But since that's a few years away, I still have to get through a few more summers. At least cooking in the warmer months can be kinda fun. Especially when there's a grill involved. So on that note, I give you one of our favorite summertime recipes. It's awesome. Healthy and delicious. Who can beat that? But as good as the slaw is, it's the sriracha ranch sauce that makes this recipe the absolute bomb. Bon appetit!
Salmon Tacos
For the salmon:
2-3 tablespoons olive oil
2 pounds salmon, skin removed
Zest and juice of one lime
2 teaspoons chili powder
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
Flour tortillas
Fresh limes and chopped cilantro, for serving
Brush salmon with olive oil, lime juice and zest. Mix together chili powder, garlic powder, cayenne, salt and pepper in a bowl, then rub mixture over salmon. Grill until flaky and break into large chunks. (Or, if you don't have access to a grill, you can bake the salmon at 425 for 12-15 minutes.)
Fill warm tortillas with salmon and slaw mixture below. Drizzle with sriracha ranch sauce below that, and serve with fresh limes and chopped cilantro for garnish.
For the slaw:
1 bag Cole slaw mix
1/2 cup thinly sliced red onion
2 tablespoons minced fresh dill
1 tablespoon chopped fresh cilantro (or oregano if you're one of those cilantro soapy-taste people)
3 tablespoons white wine vinegar
1 tablespoon lime juice
Salt and pepper, to taste
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
For the Sriracha Ranch sauce:
1 (1 oz.) package Ranch dip mix
3/4 cup milk
1 cup mayonnaise
3 tablespoons Sriracha sauce
Whisk together all ingredients. Add additional milk, as needed, until sauce reaches desired consistency. Refrigerate until serving.
Salmon Tacos
For the salmon:
2-3 tablespoons olive oil
2 pounds salmon, skin removed
Zest and juice of one lime
2 teaspoons chili powder
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
Flour tortillas
Fresh limes and chopped cilantro, for serving
Brush salmon with olive oil, lime juice and zest. Mix together chili powder, garlic powder, cayenne, salt and pepper in a bowl, then rub mixture over salmon. Grill until flaky and break into large chunks. (Or, if you don't have access to a grill, you can bake the salmon at 425 for 12-15 minutes.)
Fill warm tortillas with salmon and slaw mixture below. Drizzle with sriracha ranch sauce below that, and serve with fresh limes and chopped cilantro for garnish.
For the slaw:
1 bag Cole slaw mix
1/2 cup thinly sliced red onion
2 tablespoons minced fresh dill
1 tablespoon chopped fresh cilantro (or oregano if you're one of those cilantro soapy-taste people)
3 tablespoons white wine vinegar
1 tablespoon lime juice
Salt and pepper, to taste
In a medium bowl, combine all ingredients. Cover and refrigerate until serving.
For the Sriracha Ranch sauce:
1 (1 oz.) package Ranch dip mix
3/4 cup milk
1 cup mayonnaise
3 tablespoons Sriracha sauce
Whisk together all ingredients. Add additional milk, as needed, until sauce reaches desired consistency. Refrigerate until serving.
What I'm reading
The Second Chance Store
Lauren Bravo
I've been going through a major thrift thing. I mean, I've always liked thrift stores—I had a major collection of bowling shirts and grandma-esque beaded sweaters when I was in college. But I really got away from them for a long time. I'm in the Thrift Store Finds subreddit on Reddit, however, and man, those people find cool stuff. I guess it shouldn't be any surprise that the hero of the book I just turned in also loved them.
Anyway. I just started The Second Chance Store last night and am already loving it to pieces. A protagonist I find myself relating to a lot, wonderful writing on every page, and a story that's sucking me right in. That much of it is taking place in a quirky thrift shop is just bonus. It's promising to be a really charming read.
What I'm watching
Ripley
Netflix
I just started watching this last night, too, and holy cow is it incredible after just one episode! If you like old, noir movies, you are going to love this. I can't believe I'm not watching Hitchcock. The cinematography is unbelievably gorgeous, with some of the most beautiful camera shots I've ever seen. Andrew Scott is super creepy as Ripley, New York and Italy in the 1960s comes back to vivid life, and the whole thing is just...transcendent.
It's not super fast-moving, so if you're expecting something breathless and full of action, this isn't it. But it is thoughtful and compelling and just...really, really cool. I can't wait to see what happens next.
What I'm listening to
Various Artists - "Café Latino" It's summer? Time to pull out the Putumayo CDs. Any one will do, but this is my most recent fave. Melody Gardot- "My One and Only Thrill" Perfect for sipping beverages on the patio or balcony or porch on those warm summer evenings. Rina Sawayama - "Sawayama" Something my son's girlfriend turned me onto. A bit different from what I usually listen to, but I like it. A lot. Toots and the Maytals - "The Very Best Of..." Because it's not summer without reggae and rocksteady. RIP, Toots. |