time in a dry skillet over medium-high heat until soft and pliable, 15 to 20 seconds per side. Or, stack the tortillas and microwave on high power uncovered until warm and flexible, about 25 seconds. Brush both sides of the warm tortillas with oil. With the bottom of a glass, gently press the tortillas into 6 jumbo muffin cups. Donât worry if some of the tortilla folds inward.
Preheat the oven to 375°F. Divide the cabbage or lettuce among the tortilla cups. Wash the fish with cold water and pat dry with a paper towel. Slice the fish into 1-inch cubes and place in a medium bowl. In a small bowl, stir together the cumin, salt, pepper, paprika, and lime zest. Sprinkle the spice mixture over the fish and toss to coat. Divide the fish among the tortilla cups and bake until the fish is cooked through, about 15 minutes.
In a small bowl, toss together the mango, avocado, cilantro, green onions, juice of 1/2 lime, and salt to taste. In a second small bowl, stir together the yogurt, chipotle chile, and the remaining lime juice. Serve the fish tacos topped with the mango salsa and a dollop of yogurt sauce.
SALMON CAKES WITH GRILLED PEACH SALSA
Versatile canned salmon is a natural fit for muffin tin entree creations. If possible, splurge and use canned salmon from a smaller-scale company such as Wild Planet ( www.wildplanetfoods.com ) that employs sustainable fishing practices and, frankly, offers a much more flavorful product. Serves 4
Salsa:
4 medium peaches, sliced in half and pitted
2 medium red bell peppers
grapeseed or canola oil, as needed
1/2 red onion, finely diced
1 jalapeño pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
juice of 1/2 lime
1 teaspoon grated orange zest
Â
Salmon Cakes:
2 (6-ounce) cans pink or sockeye salmon, drained
1 medium carrot, peeled and shredded
1 shallot, finely chopped
1/2 cup bread crumbs
1/2 cup low-fat milk
2 large eggs, lightly beaten
juice of 1 lemon
2 tablespoons chopped fresh tarragon
1 teaspoon fennel seeds, preferably ground in a mortar and pestle
3/4 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon pepper
For the Salsa: Preheat a grill to medium. Brush the peaches and bell peppers with oil. Grill the peaches until slightly charred, about 4 minutes per side. Grill the red peppers until slightly charred all over, turning about every 2 minutes. Let cool. In a medium bowl, toss together the red onion, jalapeño, cilantro, mint, lime juice, and orange zest. Remove the skin from the peaches. Chop the peaches and red pepper, and stir into the onion mixture.
For the Salmon Cakes: Preheat the oven to 350°F. In a large bowl, flake the salmon with a fork. Using a fork, mix in the carrot, shallot, bread crumbs, milk, eggs, lemon juice, tarragon, fennel seeds, paprika, salt, and pepper. Divide the mixture among 10 medium muffin cups and pack down gently with the back of a spoon. Bake until slightly browned on top and set, about 25 minutes. Let the cakes rest for several minutes before unmolding. Serve with the peach salsa.
CRAB CAKES WITH CORN-TOMATO RELISH
These delightful crab cakes are considerably lighter than the fried version. One cup frozen corn kernels can be used in place of fresh. Serves 6
Crab Cakes:
2 large eggs
1 cup panko (Japanese-style) bread crumbs
1/2 red bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
3 tablespoons finely chopped chives
2 teaspoons grainy or Dijon mustard
1 teaspoon grated lemon zest
juice of 1/2 lemon
several dashes of hot sauce such as
Sriracha or 1/4 teaspoon cayenne pepper
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (5-ounce) cans chunk crabmeat or about 10 ounces fresh lump crabmeat
Â
Corn Relish:
2 ears corn grapeseed or canola oil, as needed
1 red bell pepper, diced
1 cup cherry tomatoes, quartered
1 avocado, diced
1 jalapeño pepper, seeded and finely diced
2 green onions, green and white parts, sliced
2
Preheat the oven to 375°F. Divide the cabbage or lettuce among the tortilla cups. Wash the fish with cold water and pat dry with a paper towel. Slice the fish into 1-inch cubes and place in a medium bowl. In a small bowl, stir together the cumin, salt, pepper, paprika, and lime zest. Sprinkle the spice mixture over the fish and toss to coat. Divide the fish among the tortilla cups and bake until the fish is cooked through, about 15 minutes.
In a small bowl, toss together the mango, avocado, cilantro, green onions, juice of 1/2 lime, and salt to taste. In a second small bowl, stir together the yogurt, chipotle chile, and the remaining lime juice. Serve the fish tacos topped with the mango salsa and a dollop of yogurt sauce.
SALMON CAKES WITH GRILLED PEACH SALSA
Versatile canned salmon is a natural fit for muffin tin entree creations. If possible, splurge and use canned salmon from a smaller-scale company such as Wild Planet ( www.wildplanetfoods.com ) that employs sustainable fishing practices and, frankly, offers a much more flavorful product. Serves 4
Salsa:
4 medium peaches, sliced in half and pitted
2 medium red bell peppers
grapeseed or canola oil, as needed
1/2 red onion, finely diced
1 jalapeño pepper, seeded and minced
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint
juice of 1/2 lime
1 teaspoon grated orange zest
Â
Salmon Cakes:
2 (6-ounce) cans pink or sockeye salmon, drained
1 medium carrot, peeled and shredded
1 shallot, finely chopped
1/2 cup bread crumbs
1/2 cup low-fat milk
2 large eggs, lightly beaten
juice of 1 lemon
2 tablespoons chopped fresh tarragon
1 teaspoon fennel seeds, preferably ground in a mortar and pestle
3/4 teaspoon paprika, preferably smoked
1/4 teaspoon salt
1/4 teaspoon pepper
For the Salsa: Preheat a grill to medium. Brush the peaches and bell peppers with oil. Grill the peaches until slightly charred, about 4 minutes per side. Grill the red peppers until slightly charred all over, turning about every 2 minutes. Let cool. In a medium bowl, toss together the red onion, jalapeño, cilantro, mint, lime juice, and orange zest. Remove the skin from the peaches. Chop the peaches and red pepper, and stir into the onion mixture.
For the Salmon Cakes: Preheat the oven to 350°F. In a large bowl, flake the salmon with a fork. Using a fork, mix in the carrot, shallot, bread crumbs, milk, eggs, lemon juice, tarragon, fennel seeds, paprika, salt, and pepper. Divide the mixture among 10 medium muffin cups and pack down gently with the back of a spoon. Bake until slightly browned on top and set, about 25 minutes. Let the cakes rest for several minutes before unmolding. Serve with the peach salsa.
CRAB CAKES WITH CORN-TOMATO RELISH
These delightful crab cakes are considerably lighter than the fried version. One cup frozen corn kernels can be used in place of fresh. Serves 6
Crab Cakes:
2 large eggs
1 cup panko (Japanese-style) bread crumbs
1/2 red bell pepper, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
3 tablespoons finely chopped chives
2 teaspoons grainy or Dijon mustard
1 teaspoon grated lemon zest
juice of 1/2 lemon
several dashes of hot sauce such as
Sriracha or 1/4 teaspoon cayenne pepper
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (5-ounce) cans chunk crabmeat or about 10 ounces fresh lump crabmeat
Â
Corn Relish:
2 ears corn grapeseed or canola oil, as needed
1 red bell pepper, diced
1 cup cherry tomatoes, quartered
1 avocado, diced
1 jalapeño pepper, seeded and finely diced
2 green onions, green and white parts, sliced
2
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