On my last post I briefly mentioned that I have a tasty recipe for seafood enchiladas, which can easily be modified by using your favorite fish.
About a month and a half ago, I came up with an incredibly delicious and creamy sauce to top salmon off, but without going overboard! You know, sometimes creamy food can be tasty and I totally agree with that, but after one too many bites of Midwestern type of food (which I ate a lot while in Kansas), I feel sluggish and ready to take a nap. Hopefully with this recipe we can have our creamy salmon and eat it too!
I used the same sauce on top of the baked salmon as well as on the enchiladas.
Salmon and Sweet Rosemary Sauce
This recipe is so simple to make and it takes little to no time to whip up. The greek yogurt makes this dish super creamy and flavorful, but without the extra oily taste like other recipes that include Mayo.
Makes 2 servings
- 2 salmon fillets (A little less than a 1 lb.)
- 2 TBSP Mayo or Miracle Whip
- 2 TBSP plain greek yogurt
- 1/2 tsp crushed dried rosemary
- 1 tsp honey
- 1/2 tsp lemon juice
- 1/8 tsp garlic powder
- 1/8 tsp sea salt
- pepper to taste
- Preheat your oven to 400 F degrees. Cover a baking pan with some tin foil to cook the salmon later.
- Grab a small bowl and mix all of the ingredients together, except the salmon. Place the salmon filets on the baking pan and with a spoon, spread the sauce mixture evenly on top. Bake for approximately 15-20 minutes, depending on the thickness of the salmon. If it’s about 1 inch thick, it may take about 15 minutes.
Seafood Enchiladas with Sweet Rosemary Sauce
I used the same sauce ingredients from the first recipe, which gave this dish a slightly sweet and aromatic taste. Instead of salmon, any other mild tasting fish should work just fine. I believe that the flavors come together very well and the enchiladas stay really moist because of the slow, low-heat baking process. As a guacamole lover, I eat most Mexican foods with this recipe as the side dish.
Makes 6 enchiladas
- 6 corn tortillas (I used Trader Joe’s Handmade Tortillas)
- 1 Pound of salmon fillets
- 2 Roma tomatoes, chopped
- 1.5 TBSP lime juice
- 1/4 tsp sea salt
- 1/2 tsp fish seasoning (I used this one)
- 1/4 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper
- One 10 oz. can of red enchilada sauce
- Few sprinkles of Mexican cheese mix
- Preheat your oven to 275 F degrees. Cover a 9×9” square baking pan with tin foil. I baked the remaining enchiladas later on since they didn’t fit in because it’s better to keep them tightly close together in a small pan so that they don’t fall apart.
- Grab a large mixing bowl and combine all of the ingredients together except for the tortillas, salmon, enchilada sauce, and tomatoes.
- Cut the salmon into 1×1” cubes, and toss the salmon and tomatoes with the ingredients in the mixing bowl until it’s evenly coated. Spoon the mixture on a tortilla and drizzle about 1 TBSP of enchilada sauce, along with a little bit of the Rosemary Sauce shown above. Repeat this process with all of the tortillas.
- One by one, carefully bring the two ends of the tortilla to the center and “close” it. Place the closed part facing down. Pour the remaining enchilada sauce on the enchiladas and bake for approximately 20 minutes. Take it out of the oven and sprinkle with cheese and bake for an extra 10 minutes.
I’ve probably made fish with this sauce about 4 times since I came up with this recipe. Yeah. It’s that addicting.
Birthday Dinner to Remember!
Yesterday marked my friend Susan’s birthday dinner at a place near the city of Pasadena. This nice Chinese restaurant, Din Tai Fung (Check out the crazy Yelp reviews!), is located in the highly Asian populated community of Arcadia. They serve really good pork dumplings, braised beef spicy soup (which I heard is amazing), and great vegetable side dishes. I wouldn’t say that I was smitten by their food, but I truly did enjoy the taste and good quality of their ingredients. Would I ever go back to this place? Probably because I love authentic Chinese cuisine, but only if LA traffic is good to me.
What I loved the most, however, was the company and great conversations held over at the dinner table. And of course, I was extremely happy to see Susan “spoiled”, as she likes to put it, because I love her and I think she deserves to be pampered once in a while. Susan, read: once in a while. Hah!
I haven’t seen some of my friends ever since our wedding! It felt glorious to see them again. Oh yeah, Susan is the one in white pants in case you’re curious.
What’s your favorite way to prepare fish?
Are you a fan of Mexican seafood dishes?
-Some people seem to be turned off by it, like my husband! But he surprisingly liked these enchiladas which is truly a miracle.
Do you have people in your life that you don’t get to see very often, but whenever you meet it’s as if the connection is still there?