Salmon with Avocado Salsa

I have been trying to incorporate more fish into our diet and this Salmon recipe was awesome. My kids devoured it (one of them even had the one leftover piece for breakfast the next morning!) 

Ingredients

• 2 lbs salmon, cut into 4 pieces
• 1 tbs olive oil (I used light extra virgin olive oil)
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1 tsp black pepper
For the Avocado salsa:
• 2 avocado, diced
• 1/2 small red onion, sliced
• Juice from 2 limes
• 1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)
• 1 small tomato, diced
• Salt to taste

Instructions

1. Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix. (I was worried it would be too much seasoning but it isn't.) 
2. refrigerate for at least 30 minutes.
3. Bake at 400 for about 20 minutes. Check a little before that. Salmon is done when it flakes with a fork. You can also grill the salmon for about 5 minutes per side. 
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
5. Top with avocado salsa and enjoy!

Parmesan Crusted Tilapia

We really don't eat a lot of fish around here but I'm trying to branch out. This recipe has probably converted me to the benefits of eating Tilapia. I was very happy with how it turned out and it's really quick to prepare and cook. 

 

Ingredients

3/4 cup freshly grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped flat-leaf parsley

4 tilapia fillets (about 1 pound total)

1 lemon, cut into wedges

Directions

• Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes (my fish was mostly frozen and it still cooked in about 15 minutes.) Serve the fish with the lemon wedges. I served mine with a green salad and Buttermilk Herb & Cheese Bread. 

Tuna Noodle Casserole

Maybe I'm not normal but I like tuna casserole. I think I feel bad for it because, like meat loaf, it kind of gets a bad rap.  So stop turning your nose up at the poor tuna casserole and let's root for the underdog!  Plus it's easy, you probably have the ingredients on hand, and my kids really like it so maybe yours will too!

1 large package egg noodles - cooked and drained
2 cans tuna fish
2 cans cream of mushroom soup
1/2 soup can of milk
1 onion, diced
1 can mushrooms (or use sliced, fresh mushrooms)
1/2 cup diced green pepper
1/2 cup diced celery
1 cup frozen peas

Saute celery and onion in 1 tsp of butter in a large saucepan (you can saute the green peppers too, I usually don't though because I like the crunch)  Add remaining ingredients, except for noodles, and mix well. Pour noodles into a well buttered 9x13 pan and spread soup/veggie mix on top. Bake for 30 minutes at 350.  You can put crushed potato chips on top but I never do. I guess my kids don't know what they're missing!

Go Tuna Noodle Go!