Things I totally love right now:
Being off of the juice cleanse and being able to eat my precious cherry and grape tomatoes. My precious!
Recently, I have loved brainstorming about a future blog post which may or may not be a letter to all my ex-boyfriends. I highly recommend undertaking this task, at least in your head. It is very entertaining. If it ever reaches the blog is still to be determined…
I just became obsessed with the show, Sons of Anarchy. I just finished season one, so don’t tell me any plot details to give the future seasons away. I don’t know what it is about those guys on motorcycles that just does something for me. TMI?
Mike and I love finding out where my family is out to lunch or dinner so we can call the hostess to send over some cocktails from the two of us. It’s a nice treat for people you love when you can’t be there to dine with them. However, this nicety just backfired on us when my dad found out where we were dining over the weekend and sent over two shots of WILD TURKEY WHISKEY! There is nothing nice about that! He is lucky we made it home!
I love easing back into eating proteins. One of my favorite dishes, grilled chipotle salmon, tasted even better than I remembered. Maybe this cleanse also cleansed my palate and allowed me to appreciate fresh wholesome food. Or, maybe I was just really hungry.
Ingredients (Serves 2)
For the Marinade:
1 Tablespoon Chipotle in Adobo Puree
Zest of 1 Lime
1 Tablespoon Lime Juice
1 Teaspoon Fresh Cilantro, chopped
1 Teaspoon Molasses
1 Teaspoon Salt
½ Teaspoon Pepper
¼ Teaspoon Paprika
¼ Teaspoon Cayenne Pepper
3 Tablespoons Olive Oil
For the Tacos:
2, ½ lb. Salmon Filets, with the skin on
Pico de Gallo, Arugula, Avocado, Black Beans (optional)
Note: Salmon can also be baked in the oven instead of grilled. Bake at 375 degrees F for ten to twenty minutes.
Combine the chipotle puree, lime zest, lime juice, cilantro, molasses, salt, pepper, paprika, cayenne, and olive oil in a small mixing bowl. Whisk to combine.
Add the salmon filets and the marinade to a large plastic ziplock bag. Refrigerate the bag while it marinates for at least thirty minutes and up to two hours.
Heat the grill for five minutes at medium heat.
Grill the salmon skin side down for five minutes. Flip the salmon filet over and grill for four more minutes. Remove the salmon skin before serving.
Cut salmon filets into small chunks and place on a tortilla along with whatever topping you desire.
Salmon will last in the refrigerator wrapped in tin foil for three days.