Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Flavored Salt – Cilantro Lime Sea Salt

I keep seeing stories and recipes for flavored salts.  I thought I would give a few a try; today I went for a cilantro lime combination.  I made it when I was ready to use it so I didn’t worry about the moisture from the lime zest or cilantro; I do think I will make a batch ahead and dry it out though to see if it hold the flavor as well as the fresh did.

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  • 2 tsp fresh cilantro
  • 1/2 tsp coarse sea salt
  • 1/2 tsp lime zest

In herb grinder (I used a coffee grinder I picked up just for these herb salts) combine all ingredients and grind together.  This made the perfect amount for the pound of fish I was fixing for dinner.  Very green color and it imparted the flavors into each other very well.  I wouldn’t have expected this much difference between grinding everything together and just using each on its own but it definitely made a great flavored salt.  I can think of so many things this would be good on or in!  Can’t wait to use it again.

Enjoy ~ Kimberly

Jalapeno Cilantro Pork Burger

We made some tasty pork burgers tonight.  Usually we go for the simple unseasoned version but today we added some great ingredients to the pork before cooking.

  • 1 pound ground pork
  • 1/4 cup diced jalapeno
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp fresh cilantro
  • 1 tsp chili powder

Mix together all ingredients and form into 4 patties.  These would be awesome grilled but it was late and cold tonight so I opted for a simple pan cooking.  It took about 10 minutes over medium heat; cook until pork is no longer pink in the center.

We served ours with guacamole, red onion, and lettuce… yummy!

Enjoy ~ Kimberly

Roasted Jalapeno ~ taking salsa to a new level

I decided I’d roast some jalapeno but I didn’t feel like firing up the grill so I thought I would find out what my broiler could do.  Not bad results; I didn’t really end up with the same charing you get from a charcoal fire, but still great results. It adds a new depth of flavor when you roast the jalapeno instead of just adding fresh to salsa or any dish you choose.

Roasted Jalapeno

  • fresh jalapeno
  • aluminum foil

Turn broiler on and place jalapeno on foil.

Broil for 5-8 minutes or until skin starts to blister and slight browning occurs.  Flip over and cook other side for 4-6 minutes until blistered as well.  Place in ziplock bag and let rest for about 5 minutes to finish softening skin.  Remove as much skin as possible and dice or slice to use in your salsa.

Roasted Jalapeno Salsa

  • 3 roasted jalapeno
  • 1 medium – large tomato
  • fresh cilantro
  • salt and pepper
  • juice of 1/2 a lime

Chop tomato ~ I used an heirloom tomato from my garden so my salsa will be yellow, but very tasty.

Dice roasted jalapeno.

Chop cilantro.

Season with lime juice, salt and pepper; mix well before serving.

Enjoy ~ Kimberly

Mango Salsa ~ spicy with a pinch of cilantro

So, I have made mango salsa before.  We’ve served it over tilapia for a simple tropical flavor but I don’t think I’ve ever enjoyed it as much as the recipe I made today.  I added jalapeno for a kick and cilantro for contrast.  My mango was even a little under ripe so I was worried it wouldn’t give enough flavor but it was amazing.  This is perfect for fish recipes.  I actually used some of it for a rice dish today and served with halibut, but I will simply post the salsa as is because I do believe it will be amazing on chips too.

Mango Salsa

  • 1 mango
  • 2 green onions
  • 1/2 lime juice
  • 2 small jalapeno
  • 1/2 tsp salt
  • pepper to taste
  • 1 tsp fresh cilantro

Peel and chop the mango.  I will have to do a post soon of the easiest way to do this; mangos have a flat large seed in the center.

Combine all ingredients in bowl and set aside for 3 minutes for the flavors to marry.

Enjoy ~ Kimberly

Strawberry and Cilantro Salad Dressing ~ Fat Free

Ok, so making a fat-free dressing isn’t my first intent but for some reason I am not a huge fan of all the oil that is in a true vinaigrette. While making a raspberry dressing the other day I grabbed my cooking olive oil vs. the extra virgin type; I was so disappointed when I tasted what was starting to be a super combination.  Ergo my oil-less dressing was created.  I often use just balsamic vinegar on my lettuce anyway so no oil just makes sense.  We enjoyed our tossed salad with romaine lettuce, locally grown radishes, tomato, carrot, and mushrooms.  We also added some avocado to our salads; it just seemed like a natural addition with the cilantro and lime.

Strawberry Cilantro Salad Dressing

  • 1 cup fresh strawberries
  • 1/4 cup sugar
  • 1/4 cup vinegar  ~ I used rice vinegar for a milder taste
  • 1 tsp cilantro
  • 1 Tbs lime juice
  • 1/2 tsp pepper
  • 1/2 tsp salt

In blender combine all ingredients. I strained my dressing through a metal sieve.  Some of the seeds still slip through and of course you lose a bit of the pepper and cilantro but it keeps most of the seeds at bay if you are sensitive or just don’t feel like contending with them in your teeth all day!

Enjoy ~ Kimberly

Southwestern Cream Cheese Dip

I thought I’d try a different twist on my cream cheese dip tonight.  I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty.  The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination.  I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving.  It also reheats very well should you be lucky enough to have leftovers!

Southwestern Cream Cheese Dip

  • 1 8 o.z. package cream cheese
  • 1/4 cup sour cream
  • 2 Tbs mayonnaise
  • 1/4 cup sweet red pepper ~ diced
  • 1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
  • 2 Tbs green onion ~ thinly sliced
  • 1/2 tsp lime zest
  • juice of 1/2 lime
  • 1 tsp chili powder
  • 3/4 cup cheddar cheese ~ shredded
  • 1 tsp cilantro ~ chopped

Allow cream cheese to soften at room temperature for about an hour.  Mix in sour cream and mayo until fully incorporated.  Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro.  Spread into small buttered baking  dish or pie pan.  Top with remaining cheddar cheese.

Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.

Enjoy ~ Kimberly

Cilantro Lime Sour Cream

I decided tostadas sounded good for dinner Sunday after a busy day.

I cooked some ground beef and seasoned with my taco seasoning recipe. I only wish I’d had some jalapeno on hand to make some Pico de Gallo to top it off, but alas I did not so I opted to infuse some extra flavor into the sour cream with some fresh lime and cilantro. I liked the freshness it added putting the cilantro in the sour cream and the lime of course was a perfect touch. I layered my fried and baked corn shells with the meat and bean combination, shredded cheese, cilantro lime sour cream, lettuce and tomato. Avocados would be delicious too but I was working with what I had in the house so top yours as desired!

 

Cilantro Lime Sour Cream

  • 4 o.z. sour cream
  • 1 tsp fresh cilantro
  • juice of one lime

Mix together sour cream, cilantro and lime.  Refrigerate until ready to use.

Enjoy ~ Kimberly

Tomato, Cilantro, & Jalapeno Salsa Fresco ~ Fresh Pico de Gallo

I decided to make some tacos for lunch today and although 2 stores were out of avocados I decided not to let it bring me down! I would have enjoyed some guacamole with lunch but this salsa fresco hit the spot so  I can’t complain!  My cilantro was starting to get overgrown and I decided to put a bit of it to use.  Cilantro has a very distinct flavor; I’ve grown to like it over the past few years, initially I found it to be very overpowering so start with small amounts if you are new to using cilantro.  It is however the source of my beloved coriander so it’s only natural that I learn to love it as I do the coriander seeds.

Salsa Fresco

  • 1/2 cup diced fresh tomato
  • 2 cloves garlic
  • 1/8 cup diced onion
  • 1 jalapeno diced
  • 2 tsp rice vinegar
  • 1 tsp fresh cilantro
  • salt and pepper to taste

Combine all ingredients and allow to set at room temperature for at least 30 minutes before serving.

Enjoy ~ Kimberly