Taco Tuesday done right with this HONEY CHIPOTLE LIME SALMON, CREAMY JALAPEÑO CU…
Taco Tuesday done right with this HONEY CHIPOTLE LIME SALMON, CREAMY JALAPEÑO CUCUMBER NOODLES and an AVO-MANGO QUESADILLA! And a honey-seared lime. Happy Tuesday loves. Hope you’re having an amazing week. I made a batch of this salmon the other day and this is the last of it. (Swipe to see steps) Such a tasty recipe! I made taco salad bowls with it last night if you caught my stories. Also…I’m obsessed with mini peppers. I threw these in the air fryer and they came out delicious ? Enjoy your day! I’m back to the kitchen. ?
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Deets: preheat oven to 400. Make a sauce with 2 tablespoons coconut aminos
1 tablespoon lime juice, 1 garlic clove minced, 2 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon chipotle, 1/2 teaspoon cumin. Take one pound of wild salmon patted dry, seasoned with salt and pepper and seared in ghee skin side up first two minutes. Flip, add some chopped scallions and pour sauce over the salmon. Place pan in oven for about 5 minutes. Remove. Cucumber noodles tossed with a sauce made of 1/4 cup of dairy free yogurt, 1 tablespoon coconut aminos and 1-2 teaspoons jalapeño hot sauce (I used @sietefoods.) mini peppers sprayed with avocado oil and air fried on 390 for 5-7 minutes. Quesadilla: @sietefoods tortilla crisped up and stuffed with avocado, chopped tomatoes and chopped mango with sea salt. Lime seared with some honey!
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