by amanda

Orange Teriyaki Salmon

August 6, 2013 in fish by amanda

My husband is still on his diet. This means I’m cooking super healthy when he’s home and hitting the Taco Bell drive thru when he’s not. It’s all about balance, right?

Speaking of my husband not being here, he was supposed to be guarding their field equipment this past weekend and the Humvee they were driving got swept away in a freak flash flood. This is Colorado. It hardly rains. We actually laugh whenever we’re under flash flood warning because seriously, the most it ever rains here is 15 minutes.

But yeah, the Humvee got picked up and they had to jump out and swim.

And then I had to pay $169 for a new phone for him.

Well anyway, he’s been asking for more salmon lately but since the rest of us aren’t huge fans, I’ve been searching for ways to jazz it up. And by “jazz it up” I mean make it not taste so salmon-y.

This recipe calls for orange marmalade and teriyaki sauce and it is absolutely delicious. The salmon is all bundled up in aluminum foil for cooking so it’s an easy dinner with really, really easy clean-up.

One year ago: Fudge Rounds
Two years ago: Grilled Potatoes with Garlic Herb Oil
Three years ago: Cheesesteak Pizza
Four years ago: Carrot Cake Cupcakes
Five years ago: Black and White Banana Loaf

Orange Teriyaki Salmon


3/4 cup orange marmalade
4 tablespoons butter
1/2 cup orange juice
3 tablespoons bottled teriyaki sauce
6 tablespoons soy sauce
1 tablespoon worshershire sauce
2 tablespoos white vinegar
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
several cracks black pepper
2 tablespoons chopped dry onion


  1. Preheat oven to 325F. Layer a piece of heavy duty foil over a large baking sheet Lay on another sheet in the opposite direction, leaving about 8" of overhang on all sides.
  2. Place marmalade and butter in a small microwave safe bowl and heat for about 30 seconds, or until butter is melted. Whisk until smooth. Combine this mixture with all ingredients (except fish) in a bowl and stir until smooth. Rinse salmon in cold water and pat dry. Place skin side down on the prepared baking sheet baking sheet. Pour marinade over fish.
  3. Starting from one end, gather the foil overhang together and roll them together to seal a tent-like pouch. Bake in oven for about 25 minutes. Fish should be opaque and flake easily with a fork. Test fish and return pan to oven for an additional 5-10 minutes if necessary. Serve salmon with sauce spooned over top.

by amanda

French Fridays with Dorie – Almond Flounder Meuniere

May 4, 2012 in fish by amanda

So the reason Frozen Friday happened a day early this week is because I wanted to participate in French Fridays with Dorie. I actually want to participate every week but then… sardines and lamb and other things I don’t like/can’t afford make their way onto the schedule.

This week’s I was especially excited about because it’s fish coated with ground almonds – and I love anything coated in almonds. Seriously, you could cover cardboard in ground almonds and I’d tell you it was the greatest thing you’d ever cooked.

This was ridiculously simple. You just brush one side of the fish with egg yolk, coat it in an almond meal and flour mixture and then fry it in brown butter. That’s it. It took less than 10 minutes and I felt like I was having such a fancy lunch!

If you can’t tell, I loved this and plan on making it again with the rest of the fish I bought. I squeezed a ton of lemon juice over the top and it was absolute perfection!

(I used tilapia because there is no water in Colorado and therefore no fish besides tilapia. Unless, of course, you want to pay $20/pound. And I don’t. I’d rather buy nailpolish.)

The members of French Fridays with Dorie don’t share the recipes because want to encourage you to check out Around My French Table but a quick google search may just bring up the recipe for you. Hint hint, wink wink.

by amanda

Fish Tacos with Guacamole and Cabbage Slaw

May 2, 2012 in fish by amanda

If you’ve been reading my little blog for awhile, you might remember that last summer I was very pregnant and obsessed with Mexican food. I’m talking enchiladas-three-times-a-day obsessed. Priority number one when we go to Colorado was finding the Mexican restaurant that would satisfy all our my needs. We found that place and visited at least once a week.

I gave up my habit once the baby was born and we didn’t go back until the week before my husband deployed. Since I was no longer pregnant, I decided not to eat my weight in deep fried beef tacos and instead ordered the fish tacos. This came out. It was some kind of minced fish swimming (get it?!) in a mayo-based sauce. It was awful! And I’ve been dreaming about perfect fish tacos since that day.

These tacos are everything I wanted in a fish taco. Light, fresh, and so tasty! It’s just pan-fried filapia with lime guacamole and a cabbage slaw made with coconut oil (!!), all wrapped in a fluffy flour tortilla. I cannot imagine a better fish taco!

The coconut oil in the slaw was so perfect. It really adds more of a scent than a taste but it gives the taco an even more tropical feel. If you don’t have coconut oil or just don’t want to use it, vegetable oil would work perfectly.

One year ago: Baked Peanut Butter Doughnuts with Chocolate Glaze

Fish Tacos with Guacamole and Cabbage Slaw

adapted from Food & Wine


2 avocados, halved, pitted and peeled
1 small jalapeño, seeded minced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice, divided
kosher salt and freshly ground pepper
4 cups (about 1 bag) of coleslaw mix
2 tablespoons coconut oil, melted
2 pounds tilapia, cut into 2-inch strips
10 7-inch flour tortillas, warmed
2 roma tomatoes, diced
Lime wedges, for serving


  1. In a medium-sized bowl, mashed avocados with jalapeno, red onion, cilantro, and 3 tablespoons of the lime juice until it reaches desired consistency. Season to taste with salt and pepper. Set aside.
  2. In a large bowl, toss together coleslaw mix, coconut oil, and remaining 2 tablespoons of lime juice. Season to taste with salt and pepper.
  3. Heat a skillet over medium heat. Spray with nonstick cooking spray once hot. Lay strips of tilapia in the skillet. Cook only a couple minutes on each side, until browned and cooked through.
  4. To assemble tacos, spread a large spoonful of guacamole on each tortilla. Top with fish, tomatoes, and slaw. Serve with lime wedges.

by amanda

Salmon Croquettes

January 26, 2010 in fish by amanda

Anyone who has been hanging out around here for awhile can probably tell that I’m not a fish person. Shrimp is as fishy as I get normally but for some reason these salmon croquettes in the newest issue of Cooking Light spoke to me.

I was surprised at how much I liked them. The texture, I guess because I used canned salmon, was almost like a fishstick. Even the 2 year old loved them!

I just made a simple sauce of about 1/4 cup Greek yogurt, 1 tablespoon lemon juice, and maybe 1/4 teaspoon fresh dill. It was good but I really don’t think they need any kind of sauce. Some lemon juice squeezed over top would be just perfect.

Salmon Croquettes
adapted from Cooking Light

2 tablespoons Greek yogurt
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 cup finely chopped green onions
2 tablespoons minced red pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 (5-ounce) cans pink salmon
1 egg, lightly beaten
1 cup panko breadcrumbs
1 tablespoon oil, for frying

Combine Greek yogurt, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients(through egg), stirring well. Add panko; toss. Shape mixture into 3-inch patties (I got 7, original recipe says 8).

Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

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