Sexy Salmon And Sassy Slaw Recipes

SALMON TACOS

Steps:

• Prepare the slaw: In a mixing bowl, mash the avocado, Greek yogurt, and olive oil together until mostly smooth.
• Stir in the salt, lime zest and juice, and hot sauce.
• Stir in the slaw and cilantro. Taste and adjust hot sauce and salt as desired. Cover with plastic, pressing the plastic against the top of the mixture to deter the avocado from browning, and refrigerate until ready to serve. (The slaw can sit for several hours and will taste better if it rests for at least 1 hour; if you don't have time, the resting while you prep the salmon will still give you good results.)
• Preheat the oven to 425 degrees F. Line a baking dish or rimmed baking sheet large enough to hold the salmon with parchment paper or foil. Place the salmon in the center and pat dry. Brush the top of the salmon with the oil.
• In a small bowl, stir together the chipotle powder, garlic powder, lime zest, and salt.
• With a small spoon, sprinkle it evenly over the top of the salmon. (Reserve the zested lime for serving).
• Transfer the dish to the oven and bake the salmon for 12 to 15 minutes, depending on the thickness of the fish (a 1-inch fillet will take around 12 minutes), until the salmon is just cooked through and reaches 140 to 145 degrees F on an instant read thermometer (fish is done at 145; once mine hits 140, I remove it to a plate, cover it, and let it rest for several minutes; the carryover cooking will finish the rest).
• Cut the zested lime in half or into quarters and squeeze the juice over the top of the salmon. To serve, pile the salmon and slaw into the warmed tortillas. Top with cheese. Enjoy warm, with a dash of extra hot sauce as desired.

SASSY FREEZER SLAW

Steps:

• Mix shredded cabbage and salt together in a colander; drain for 1 hour. Squeeze moisture from cabbage. Stir carrots into cabbage and divide cabbage mixture between pint containers.
• Whisk sugar, vinegar, water, celery seed, and dry mustard together in saucepan over medium high heat; bring to a boil for 1 minute. Cool. Pour cooled vinegar dressing mixture over cabbage mixture, cover containers, and freeze. Thaw before serving.

SEXY SALMON AND SASSY SLAW

Steps:

• Preheat oven to 350°F.
• In 8x8 baking dish, pour in the wine, add the dill sprigs & top with salmon, skin side up. Bake for 25 - 30 minutes.
• Toss together cabbage, jicama, snow peas & green onions.
• Whisk together all ingredients for the vinaigrette. Set aside 2 TB & toss the rest with the slaw.
• Whisk together the 2TB reserved vinaigrette with the 2TB melted butter.
• To serve:
• Place about 3/4c slaw on a plate. Set a piece of salmon on top. Drizzle with vinaigrette/butter mixture.

ITALIAN DRESSING WITH SASS

Steps:

• Combine all ingredients in a bottle or jar. Shake well to combine.
• Store in fridge until ready to use -- the longer it sits and the flavors blend the better.
• Let refridgerated dressing come to room temperature and shake well before each use.

TOO GOOD TO BE THIS EASY! S'MORES

Steps:

• Put peanut butter and chocolate syrup in small bowl and microwave until bubbly, then stir.
• Spread chocolate mixture on one half of graham cracker, add sliced banana and top with other half of graham cracker.

SWEET N SASSY!

Steps:

• Combine and serve! Makes two -- or one really big drink!

SASSY PINEAPPLE SLAW

Steps:

• In a bowl, whisk together olive oil, lemon juice, salt and peppers. Toss in slaw mix, pineapple and green onions.
• Chill for at least 30 minutes. Enjoy!