This is what my weekend looked like:
Friday the girls had no school- so we started it early. Pia spent all day in the kitchen with me. We went a little crazy with the pumpkin.
We had friends to dinner Friday night and I made Roast chickens stuffed with rice and chantrelle mushrooms. I didn’t write down the recipe or take pictures. For dessert there was a Pumpkin Bundt Cake with Caramel Pecan Glaze- that I did write down and take pictures of, so look forward to that soon- it was incredible.

Asian Salmon Tacos

Saturday we watched a Project Runway marathon because Pia wants to be a fashion Designer (and a doctor and a cop and an animal rescue worker). I can’t understand why I ever stopped watching it!? It’s as good as I remember it being, but I had not seen it in years. I think I am back into it.

Pete also took the kids to the movies so I could take a nap. My nap was like 3 hours long and when they got back and woke me up I felt like I had no idea where I was. You know those kind of naps?

Then we went out to the best Thai Food in Seattle, a place called Pestle Rock. OMG. It was so, so good.

Asian Salmon Tacos

Sunday morning I was relaxing in bed with Pete reading this list with a smile on my face when I somehow dumped a massive cup of coffee (with cream) all over the entire bed. I then tried with my greatest speed and strength to completely strip everything off the bed before it soaked into the mattress. Blech. Lets just say that the relaxation party was over, and 10 hours later I am still working on all of the laundary I created from that one clumsy moment. The rest of the day was spent on a pinterest binge, trying to help the girls fly a kite in the wind storm while my family watched the Seahawks game inside. The funny part is, that while we are 4 miles from Century Link Field, no one is exaggerating that it is the loudest stadium in football. We could hear the cheering from our back terrace. Seriously.

We also did Pumpkin Art. (My mom and I kept the kids busy while the men got their football on). I will post that soon too- it was fun! And the Seahawks won, so that makes for a nice mood with Seattleites. But the bad news is that the Seahawks game destroyed all of my Emmy Red Carpet Time.

Oh. I also forgot to tell you that our puppy (that we get in November) is 4 weeks old and they installed a puppy cam that refreshes itself every 15 seconds. Basically, every 15 seconds I have gone in to check on the little babies. I think they sleep in a puppy pile 99% of the time, but boy are they cute.

And at the end of this lazy weekend, I wanted something delicious and healthy and EASY. Enter these Asian Salmon Tacos- the perfect twist on traditional Fish Tacos.

Asian Salmon Tacos

Tender Spicy Asian Flavored Salmon, a fresh slaw, my favorite onions and smashed avocado. You will love these!!

To make these Asian Salmon Tacos this is what you do:

Marinate the salmon for 30 minutes in the sesame oil, rice wine vinegar, sambal and soy sauce. In a non-stick pan, add the 2 teaspoons of vegetable oil and heat it to medium-high heat. Add the Salmon, flesh side down and let cook for 3 minutes with a lid on the pan. Flip the Salmon and let the fish cook all the way through, about 5 more minutes. Set aside.

Asian Salmon Tacos

Heat the tortillas in a non-stick pan until hot on both sides and a little crispy.
Top with the Asian Slaw and the fresh cilantro and Sweet and Spicy Red Onions.

Asian Salmon Tacos

Divide the Salmon among the tortillas and top with mashed avocado and lime juice.

Asian Salmon Tacos

Serve with Pico De Gaillo on the side.

Asian Salmon Tacos

 

Recipe: Asian Salmon Tacos

Ingredients

  • 12 ounces Salmon
  • 1 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sambal
  • 1 teaspoon soy sauce
  • 2 teaspoons vegetable oil
  • 6 Flour Tortillas
  • Asian Slaw
  • Fresh Cilantro
  • Sweet and Spicy Red Onion
  • Mashed Avocado
  • Fresh Lime
  • Pico De Gaillo

Instructions

  1. Marinate the salmon for 30 minutes in the sesame oil, rice wine vinegar, sambal and soy sauce.
  2. In a non-stick pan, add the 2 teaspoons of vegetable oil and heat it to medium-high heat. Add the Salmon, flesh side down and let cook for 3 minutes with a lid on the pan.
  3. Flip the Salmon and let the fish cook all the way through, about 5 more minutes. Set aside.
  4. Heat the tortillas in a non-stick pan until hot on both sides and a little crispy.
  5. Top with the Asian Slaw and the fresh cilantro and Sweet and Spicy Red Onions.
  6. Divide the Salmon among the tortillas and top with mashed avocado and lime juice.
  7. Serve with Pico De Gaillo on the side.

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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