Have you ever had it where you have this idea in your head that seems so great, but then you do it and it’s terrible?! I have that with planting flower beds. In my mind, I picture this plant going here and that plant going there and it looks beautiful… and then it doesn’t work at all when I actually do it.
Fortunately, THIS idea worked better than I could have ever imagined. My friend Hayley and I got together tonight and rather than order some unhealthy take-out, I decided to cook. One of my favorite Mexican places in downtown Chicago is this tiny joint called Carbón – they have AWESOME fish tacos. That being said, they’re doused in a mayo-based sauce and fried. This recipe started out with intentions of making a healthy fish taco, but morphed into this instead… and I’ll DEFINITELY be making it again.
Low in sodium, sugar and fat, loaded with good carbs, protein and amino acids… and it’s really, REALLY good. The recipe below is for 2 and I served it with zucchini “noodles”. I also purchased pre-made mango salsa from the produce section rather than make it because it was cheaper given the small amount I needed.
JALAPENO LIME SALMON with CILANTRO LIME YOGURT SAUCE and MANGO SALSA
- 2 4 oz. salmon filets
- 2 sm. limes
- 1 6 oz. container plain greek yogurt (non fat)
- fresh cilantro
- 1 sm. can mild jalapeño peppers
- 1 c. fresh mango salsa
Preheat oven to 400 degrees and line a baking sheet with foil (no need to grease the foil). Put half of the can of jalapeños over the fish and squeeze half a lime over that. Set aside for a few minutes until over comes up to temp. Place skin-side down in the pan and bake for 15 minutes, or until fish flakes with a fork.
While fish bakes, combine the remaining jalapeños with the greek yogurt, the juice of one lime and a good handful of minced cilantro. Mix and salt to taste.
Once fish is done, gently slide spatula under filet and lift off the skin. (If you don’t grease the foil, the skin of the fish will adhere to it while baking.) Place filet on top of mango salsa, spoon yogurt sauce over the top and then sprinkle with additional mango salsa and fresh cilantro.
Pepper to taste.