Coho Salmon Tacos and Frijoles con Maize

Ingredients
1lbs Tilapia
1 Taco Seasoning Packet
2/3 cup of Water
6oz Sour Cream
3oz Mayonnaise
1 Tbsp Cilantro (Dried)
1 tsp Chili Powder
1 Tbsp Garlic Powder
1 1/2 cup Shredded Lettuce
2 cups Shredded Cheddar Cheese
3oz Salsa
Taco Shells

Frijoles con Maize
1 can of Black Beans
1 can of whole kernel corn
1 tbsp cilantro
juice of one lime

Preheat your skillet over medium heat and add a tbsp of olive or vegetable oil. Place the tilapia in the heated skillet. Flip the tilapia to the other side when the meat becomes white and opaque around the edges(approx 2-3 minutes per side). Once it is finished cooking use your spoon to break the meat apart. Turn the heat down to low. Add in your seasoning packet along with the water. Stir constantly to incorporate the seasoning. Turn the burner off. Immediately add in 1/2 a cup of your cheese and stir. Allow the cheese to melt into the dish. This will act as a binding agent to keep the meat from crumbling and falling out of the shell. Remove the skillet from the burner and let rest for 2 minutes. In a bowl mix the sour cream, mayo, cilantro, chili powder, and garlic powder together. Assemble the tacos with the fish mixture, lettuce salsa, sour cream, and cheese.

Combine the ingredients for Frijoles con Maize in a pot and heat them over low heat until they are piping hot. Serve your tacos on a plate with the frijoles on the side

Teriyaki Salmon and Rice

Teriyaki Salmon and Wild Rice

I absolutely love the combination of teriyaki and salmon. I have found that even people who claim to not like salmon, absolutely love this dish. The teriyaki tends to combine well with salmon’s natural flavors for an amazingly simple yet awesome dish.

Ingredients

• 1 Pound Salmon
• 16oz Teriyaki sauce or marinade
• Instant or uncooked rice
• 1 green bell pepper diced

Heat your non-stick skillet over medium-high heat and place the salmon and peppers in it. Allow it to cook for 4 minutes before flipping it over. Once flipped, remove the skin and add the teriyaki sauce. Cover and allow it to cook for another 5-6 minutes.

Separately, cook the rice according to the instructions on the package.

Once the salmon and peppers are finished cooking, using your fork or spatula break the salmon into smaller pieces. Combine the salmon, peppers and rice and serve hot.