Salmon guacamole wonton cups – Work what ya pantry gave ya
Okay, so the song is really Shake What Ya Mama Gave Ya, but the idea is the same…..work what you have.
On one of many nights where I just didn’t feel like cooking much at all and hadn’t gone grocery shopping in a while, these babies were born with little effort and items already sitting in my pantry.
The girls loved them. And I was happy they were edible and only took 10 minutes to throw together.
What’s in them?
- A can of salmon, a can of spicy diced tomatoes on the bottom
- An avocado chopped small and mixed with sour cream (mayo or cream cheese would work, too), lemon juice, and some salt
- Baked wonton cups made by slicing eggroll wrappers into quarters, putting in muffin tins, spritzing with cooking spray and salt, and broiling for 3-4 minutes
- Chopped chives sprinkled on top because as L says, it makes them “look fancy,” and suddenly a million times more appealing to them.
Yay for another laziness-inspired success.
Steelhead salmon – 10 bucks, 3+ meals, and a happy cat
I adore the orange and yellow clearance stickers, but I especially love them when they’re plastered across gorgeous pieces of meat. In this case, it was a large package of steelhead fillets for only $9.26. Seeing that it was originally a $40 selection makes it even sweeter.
I didn’t know exactly what kind of fish steelhead was, but because I thought it was salmon when I first saw the color, we figured it was something similar.
It wasn’t until we were almost to the checkout that I noticed the sticker actually called it catfish. Um, there’s no way, lol. Weird. Fortunately, Wikipedia confirmed that steelhead is just another name for rainbow trout.
For meal #1, we had large steaks covered in Panko and baked until delicious. We could’ve had smaller steaks atop salads to stretch it farther, but for that kind of price, no need in skimping.
It actually produced two pans’ worth like that, so there was enough for us to have seconds and to have some for lunch the day.
The end pieces that weren’t thick enough for thick steaks, I cut into nuggets, dipped in egg, and battered with Panko. 
The Panko crumbs hadn’t stuck quite as well to the steaks as I had hoped, so dipping in egg made sure it wasn’t going to budge. I also mixed in a bit of regular bread crumbs for more even coverage (read: even crispier goodness).
Mmmm, golden brown and crispy. Note, in the last picture you can see there’s two pans of these, too. Between all the, um, “taste testing” and snacking, it’s surprising there was any left, but I still had plenty to stick a whole pile into each of three bento boxes, too.
So what about the cat? If you scroll back up, you can see that there were some large fatty pieces on the fish.
I took those areas, plus a few other scraps, and cut them into itty bitty pieces.
It’s certainly not the most appetizing-looking….
But after an overnight visit with the dehydrator, I had dozens of little homemade cat treats.
Not bad for 9 bucks and some change, eh?
Holy ingredient list – Grilled fish tostada salad
Um yeah, check out this list of ingredients:
- 4 each 6 ounces Fresh Salmon (or fresh fish of your choice) Fillets
- 1 teaspoon Creole seasoning blend
- 1/2 teaspoon kosher salt
- 8 small flour tortillas
- 12 ounces finely shredded cheese (Mexican blend)
- 6 cups spring mix of lettuce, washed, dried and torn
- 1/2 cup Citrus Vinaigrette (see recipe below)
- 1/2 cup cooked corn kernels
- 4 ounces sliced roasted peppers (red, yellow or poblano)
- 8 ounces Tomato Salsa (see recipe below)
- 1/4 cup Chimichurri Sauce (see recipe below)
- 1 ripe avocado, quartered and cut into fan
- CITRUS VINAIGRETTE: 2 tablespoons olive oil
- 2/3 cup rice wine vinegar
- 1/3 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 teaspoons minced garlic
- 1 tablespoon minced shallots
- 1/2 teaspoon Creole seasoning
- 2 tablespoons chopped fresh cilantro
- CHIMICHURRI SAUCE: 3/4 cup extra virgin olive oil
- 1/3 cup rice wine vinegar
- 1/2 cup fresh squeezed lemon juice
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
- 1/2 bunch (1/2 ounce) cilantro, stemmed and minced
- 1/2 teaspoon dried oregano
- Scallion tops, thinly sliced
- 4 teaspoons minced garlic
- TOMATO SALSA: 1 1/2 pounds plum tomatoes, seeded and diced
- 1/2 cup finely diced red onion
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced
- 1 teaspoon Creole seasoning blend
- Kosher salt, to taste
- Juice of one lime
- 2 tablespoons extra virgin olive oil
Yep, that’s what you need to make this:
Now admittedly, it does look good. But that ingredient list seems excessive is insane. And if you actually look closer, some of those things are already prepared and you may have to make your own (like creole seasoning blend), adding to the ingredient list even more.
The recipe is from Food Channel (not Food Network) and says that it’s from the Bahama Breeze restaurant, so maybe this is one of those occasions where you’d be better off just ordering dinner instead of making it yourself, hehe. You ‘could’ just use salsa instead of making yours fresh, but there don’t seem to be too many other shortcuts to ‘really’ replicate this one.
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