Ireland was amazing.
I did the trip unplugged, which meant I was totally, 100% immersed in Ireland, and wasn’t worried about home, or school, or doctor’s bills, or social media, or texting people back.
It was 100% worth the sinus infection I got while we were there, I assume from the cold, damp weather, cramped bus, and recycled air from 8 hours in a plane. I also got to try cold meds from the UK, which was a unique experience. You know they don’t sell cold meds over the counter there? Yea, you can’t buy drugs like DayQuil or NyQuil OTC. Weird, right?
Anyway, we got back to the mid-Atlantic just in time for winter – which, coincidentally, is also – you guessed it – cold and damp.
And that’s what it’s been for the past three months. It’s been a lot of stews, and soups, and roasts and hot tea and blankets in our house.
And then, out of the blue, WHAM!
It’s in the mid-fifties, and the sun is cheesing so hard you can see every molar.
I wasn’t prepared for this. You can’t have turkey noodle soup when it’s warm enough for a front porch iced tea gossip session outside!
(I have these sessions with my beagle. He does all the talking. I do all the iced tea drinking.)
I mean, no sane person likes eating a hot cup of something heavy when you’re about to go out and soak up some Vitamin D! Who does that?
(My husband. He does that. He drinks soup when it’s literally 105 F outside. I think he’s lost his marbles, but maybe all people who can regulate their own body temperature are the marble losing type.)
I’m not saying that I’m sane, by the way. I’m saying I have sane tendencies, and this whole eating the opposite temperature of what it is outside thing is one of them.
What’s a meal planning, usually fairly prepared person to do? Spicy honey salmon tacos, that’s what.
So, I’m going to share a recipe that I made up that isn’t hard or difficult or scary in the least.
It’s easy, fast, filling without being heavy, and goes really really well with a glass of iced tea.
Because you didn’t ask for it, and you know what nice people do? They do things that are nice without being asked.
I’m not saying I’m a nice person. I’m just saying that I have nice person tendencies…
SPICY HONEY SALMON TACOS
(makes 8 very full tacos)
4 Salmon filets, (I use butcher box)
2 lime
2 tbsp sriracha
1 1/2 tsp minced garlic
2 tbsp honey
(OPTIONAL) Chopped or diced pineapple – bonus points if its grilled
1 ripe avocado
1/2 cup plain yogurt
Cilantro, to taste
Salt & Pepper, to taste
8 whole wheat tortillas (or you can make your own, you brave, patient soul)
Your favorite mixed leafy green blend
Your favorite salsa or pico de Gallo
Clean Eating Magazine’s Avocado Crema (you can omit this and just go with your fav guac or just some chopped avocado if you want, but I think it’s worth it)
Blend juice of 1 lime, 1 tsp garlic, yogurt, and avocado until smooth. Add cilantro, if desired, mix well. Set aside.
Preheat oven to 425F.
Grease a large pan with olive oil and lay out fully defrosted (and patted dry) salmon filets. Salt and pepper generously on both sides.
Combine juice of 1/2 lime with sriracha, honey, and remaining 1/2 tsp garlic clove. Divide between salmon filets. Bake for 15-18 minutes or until salmon flakes easily. Allow to cool for a couple minutes, then slice or chop until smaller pieces. I usually slice them length-wise into two or three strips so I get a nice, thick slice of salmon on each taco.
Lay salmon into tortillas with lettuce, pico, and a drizzle of crema. Squeeze the rest of the lime juice into the tacos.
See? Easy. And done in less than 20 minutes. Bring on the sun!
NOTE: The sriracha to honey ratio is definitely up for tweaking. I like the sweetness and the bit of caramelizing a higher honey presence brings, but if you want the kick, feel free to amp up the heat.
