Muffin recipe site that is updated often with original and free sweet and savory muffin recipes.
Continuing my salmon kick from last month, I'm offering a fun weekday recipe for salmon tacos this month. The tacos are packed with lots of fun oriental-inspired ingredients and the salmon sports a spicy Thai glaze that will have you feeling like you're dining at a great Asian fusion restaurant.
If you don't have access to all of the filling ingredients, feel free to mix and match with your favorites. If you don't have kohlrabi, try cutting carrots matchstick thin and using them instead. Snap peas, sprouts and any number of crunchy vegetables are especially welcomed in these spicy tacos.
While you can use regular taco shells, I highly recommend using soft shells and experimenting with some of the great flavored varieties that are often available at the grocery store. One variety that I've recently enjoyed is a cilantro-green chile version that's especially well-suited to this particular recipe. Mix things up a bit and enjoy doing it!
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
Combine the first four ingredients to form a paste and rub generously onto the salmon fillets. Broil for 3 minutes per side or until the fish flakes easily with a fork and the juices run clear. Flake the fish into bite-sized pieces and keep warm.
Meanwhile, heat the peanut oil over high heat in a skillet and add the pepper strips and eggplant pieces. Stir-fry for 5 minutes or until crisp-tender.
Arrange the salmon pieces, hot vegetable mixture and kohlrabi and tomato in the flour tortillas to form soft tacos. Drizzle soy sauce on the tacos if desired.