Little Taste of Summer

 When life gives you limes, make Fish Tacos! 
 

With my garden being in full swing and the co-opt bringing me fresh fruits and veggies every month, I am in home cooking heaven.

Below are my Fish Tacos and my yummy Strawberry Rhubarb Pie. 

Ashlee B.'s Fish Tacos

 

Salmon Fillet
-Butter

-Salt
-Montreal Steak Seasoning
-Cayenne Pepper
-Paprika
-Taco Seasoning (just a pinch)
-Cinnamon (yes that's right)

Tortilla

Cabbage (shredded)
Tomato (cubed)
Lime (wedged)
Avocado (cubed)
Cheddar Cheese (shredded)
Cilantro (optional)
Sour Cream or Plain Greek Yogurt (optional)

 
I'm a little bit of a fish snob, being from the Great North West, I know good fish and how to cook it. 

I first poach the fish; in a sauce pan put 1-1&1/2 inches of water with fish fillet, bring to boil and turn.  I usually buy the Costco Fillet's which are pre-scaled but this time I didn't. 

Note:  Fish scales are easy to take off.  Poach the scaled side first and flip the fish over. Take a knife and fork and cut between the fish meat and the fat layer (the top should peal right off). 

You will know when the fish has been cooked, it will look light pink on both sides and for the most part cooked all the way through. 
In a glass pan put poached Fillet and a little pad of butter in the oven and broil making sure to turn when fish has been lightly browed/aka looks a little golden, I add a little salt at this point.  Once the salmon is golden on both sides, put it in a small sauce pan and add seasoning... honestly its all to taste ,so play around with how much of each spice you want to add.

Note: a little Cayenne goes a long way and if you don't like hot spice you can leave it out.

Next prepare your tortilla, I like my tortilla heated up and looking like this.

When tortilla is ready put salmon and toppings on your taco.  I always squeeze the lime on last but you can add it when ever your heart desires.

This is one of my favorite meals, it is light, healthy and super yummy.

Enjoy!

Strawberry Rhubarb Pie

 

I grew up with a Rhubarb plant in my yard and loved all the fun things my mom made with it; Pies, Jam, Crisps... it reminds me of being a child, wild, free and happy.

 

         Crust

1&1/2 Cup Flour

1/4 Cup Sugar

1/2 Cup Butter

1 Egg

1 tbsp Vinegar

Pinch of Salt

 

Crust:

In a medium mixing brown combine flour, Sugar. Make sure your butter is room temp (not cold or melted). In small bowl combine egg, vinegar, and salt: mix well. Once wet ingredients is mixed combine with dry ingredients till dough is formed. Separate into two dough balls and roll out.



This is my top crust; rolled out and sliced for a lattice style crust.

Filling

1&1/4th Cup Strawberries

1&1/4th  Cup Rhubarb
(1/2 cup blackberries optional)

1/2 Cup Sugar

1 tbsp Vanilla

1tbsp Tapioca

2 tbsp Cornstarch

 

Pie Filling:

I pre cook my rhubarb:  Take washed rhubarb stalks and cut into 1-2 inch pieces, add cut rhubarb to sauce pan with a little water at bottom, cook rhubarb till it's tender (Not mushy).  Drain excess water and add cooked rhubarb with Strawberries and or blackberries.  Mix fruit, sugar, cornstarch and dry tapioca.

  



Lately, I've liked using a spring form pan for my pies.  I love seeing the side crust and feel like you can get more filling in this way.

Once your crust and filling are ready cook for 40 minutes at 325 degrees Fahrenheit.
 

Finished product; Strawberry, Rhubarb and Blackberry Pie.