Today I am trying my hand at a new recipe submitted by reader, Jose. I know you’re shocked that real, live boys read this blog. I am too. He happens to be my husband’s BFF. But, I like to think he reads the blog despite that.

The original recipe called for the salsa to be served with fish tacos. I decided to use fried shrimp instead. I couldn’t find Mahi Mahi (I didn’t look very hard.) and I like fried shrimp. So there.

Mango & Avocado Salsa

Ingredients

1 Mango, peeled and cubed

2 Avocados, peeled and cubed

1 Cup Red Cabbage, chopped

1/2 Red Onion, finely chopped

Juice of 1 Lime

1/4 Cup Cilantro, chopped

Salt & Pepper

Combine the first six ingredients. Season with salt and pepper to taste. The recipe used only one avocado. I’m not a huge fan of mango, but I love avocado so I doubled it. Suit yourself.

It also called for the cabbage to be served on the side and then added to the taco. As if there was any chance I could get any of my children to eat raw, red cabbage. Pffft… However, mixed in with the salsa they were tricked into eating it. I’m clever that way.

I breaded the shrimp in a one-to-one mixture of flour and cornmeal and seasoned it with salt, pepper, and paprika. I would have liked to add a little heat to the mixture, but then Reese and Jackson would have freaked out. They would have refused to eat anything but black beans. I don’t need to deal with that tomorrow.

I fried them in canola oil. Fried food is awesome.

The recipe also suggested warming up corn tortillas on the grill or in the microwave. We tried the microwave variety. They were dry and yucky so we switched back to flour tortillas. After that everyone was happy. (Except Jackson, he’s on a snack-only diet these days.) I think next time I’ll actually try the fish. Even though fried shrimp is delicious, it made the taco a little dry.

You should make this. You should make it right away. I’m going to eat the leftover salsa with a spoon tomorrow.

Thanks for the recipe, Jose!

 

There is something going on up here in Alaska. It’s a salmon frenzy. There are record numbers of salmon in the river. It’s all but impossible not to catch them right now. Exciting times.

We have a freezer full of salmon. I keep trying new recipes aimed to make it taste “less like fish.” This one is Dallas approved.

Salmon Burgers & Parmesan Potatoes

Ingredients for the Salmon Burgers 

3-4 Cups Red Salmon, cut into chunks

3 Heaping Tbs. Tartar Sauce

1/2-3/4 Cup Breadcrumbs

1 Egg

For Potatoes

4 potatoes

Olive Oil

Salt & Pepper

Shredded Parmesan Cheese.

I make my own tartar sauce. Mayonnaise, pickles, onions, salt, pepper, and a little lemon. I would have used some fresh dill, if I’d made it to the commissary today. No measurements, just keep tasting it until you get it right.

Place the salmon in a food processor and pulse until it is the texture of ground beef. Add in the egg, 1/2 cup of breadcrumbs, and tartar sauce. Pulse the mixture until it pulls from the sides of the processor. If it does not come along easily, add a little bit of breadcrumbs until it is the right texture.

It will not look appetizing.

Form the burgers. Put them in the refrigerator for about a half hour. This will help them stay together. Cover them with foil, unless you like the lingering scent of raw salmon and tartar sauce in your fridge.

 

The potatoes are easy. Just wash and slice them. I think it’s about a 1/4 of an inch. I’m not so good with measurements. Make them the size in the picture. Season them with olive oil, salt, and pepper.

Place them on a cookie sheet, making sure they don’t overlap. Sprinkle them with the grated cheese and cook in a 400 degree oven until they are golden brown. It should take about 30 minutes. If they don’t get brown enough you can turn on the broiler for a few minutes. This is also a good option if you forget to warm up the oven or get a late start. Not that it ever happens to me.

I grilled the burgers, but a pan would be fine too. Cook them until their done. I use a high-tech method of cutting into one to see if it looks right. I know, that’s great cooking advice. You’re welcome.

Happy Eating!