Salmon Tacos with Avocado Ranch
These Salmon Tacos are not only easy to make, but they are also delicious! Top with a homemade avocado ranch dressing and pair with a craft beer for a great light dinner.
We are just getting back from a H-O-T end of school year vacation to Florida. Ugh. While it has been cooler here lately in Michigan, I will not complain about it after spending a week there.
When we got home it was finally feeling like summer so to celebrate I’m making salmon tacos with fresh tomatoes, creamy avocado ranch, and crispy tortillas. This meal was giving me ALL the warm weather feels.
What beer pairs well with Salmon Tacos?
The beer: Local’s Light from Short’s Brewing.
For this taco and craft beer pairing ‘light’ meets ‘light’. A subtle beer that’s perfect for a summer afternoon then transitions perfectly to enjoy with this seafood taco recipe.
What to watch while eating tacos?
Season 3 of Claws just started! If you aren’t watching this show, you are missing out. It also works well with this Mitten Movie Night because it’s set in Florida.
How to Make Salmon Tacos:
Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika and cumin.
Next, cook the salmon in a frying pan with 2 tsp olive oil, skin side facing up. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
Remove from pan and flake the salmon by using two forks.
How to make Avocado Ranch Dressing:
In a food processor add the skinned and pitted
Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like. I used about 2 tsp of olive oil as I like it to thicker.
We LOVE Tacos! How about you? Check out these other taco recipes!
Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 pound salmon
- 2 tsp olive oil
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/4 tsp ground cumin
- 6-8 flour tortillas
- 1 large ripe avocado skinned and pitted
- 1/4 cup sour cream
- 3 Tbs mayonnaise
- 2 tsp lemon juice
- 1 garlic clove
- 1 tsp white vinegar
- 1 bunch fresh parsley cleaned of the stems (can sub for 1 Tbs dried parsely)
- 1/4 tsp onion powder
- salt and pepper to taste
- olive oil to thin out as needed
Ingredients
Salmon Tacos
Avocado Ranch Dressing
|
|
- Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika, and cumin.
- Cook the salmon in a frying pan with 2 tsp olive oil. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
- Remove from pan and flake the salmon by using two forks.
- In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.
- Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like.
- Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of refried beans. Enjoy!
Avery’s Potato Salad #CookoutWeek
Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my Avery’s Potato Salad fits any party big or small.
We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’ Break out the flip flops and tank tops. Get ready for long days in the pool or at the beach and bellies full of BBQ.
When I told my son I was making one of his favorites he was excited. I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his. He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.
The key to this recipe is to have equal parts potato to equal parts egg.
How to make Avery’s Potato Salad:
Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes.
Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
At this point, I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so. This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs. That is no fun!
Once the items are cooled peel the eggs. (Check out a great tip for peeling eggs here!)
Add the cooked yolks to the potatoes then chop them into small pieces. Dice up the onion and add that.
Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar, and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.
Return it back to the refrigerator for another hour or so to let the flavors meld.
Top with oregano or paprika and here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Don’t forget to enter the #CookoutWeek giveaway! This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:
Follow the other bloggers as well to get great ideas for your next cookout. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?
| Prep Time | 5 minutes |
| Cook Time | 14 minutes |
| Servings |
servings
|
Ingredients
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
Ingredients
|
|
Instructions
-
Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
-
Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
-
Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
-
Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
-
Dice up the onion and add that.
-
Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
-
Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
Wing Sauce Sliders
Crispy chicken is slathered in two different kinds of wing sauce then put on top of soft slider buns and topped with a crunchy Blue Cheese sauce. Wing Sauce Sliders have all the things you love about wings on a slider!
I’ll be upfront right now. And this may make me unpopular but for a long time, I couldn’t even smell Buffalo Wing Sauce. In fact, it’s been over a decade that even looking at the sauce would give me chills. Flashback 2003….my husband had just won Virginia’s Strongest Man. We actually had friends in the area so we went out and celebrated afterward at a local wing place. Well, let’s just say that I ‘Celebrated’ a little too much **insert you shaking your head here because most of us have ‘been there’**.
But I can FINALLY say that after my pregnancy with my youngest my taste buds must have been awakened because I craved spicy stuff constantly and have been on the Wing Sauce bandwagon ever since. I’m like ‘Let’s put it on everything!’ Just like I do with these Wing Sauce Sliders.
Not only have my tastes changed over the years but my entertainment habits have too. Now instead of going out and getting crazy I much prefer staying at home and spending Mitten Movie Nights making a great meal and pairing it with some great beer while watching some great entertainment. Ok, now on to the food!
How to make Wing Sauce Sliders:
First, prepare the chicken. Cut the pieces down to size for as many sliders as you are expecting to prepare. After cutting them into as many pieces as you have buns (I had 12) pound them out with a mallet to thin them out. This helps to tenderize them and you don’t have to cook them as long so they turn out a little juicer.
How to make Wing Sauce Sliders:
Add vegetable oil to the pan. I usually use about 1/2 cup. Bring oil to a temperature that will ‘fry’ the chicken breasts. You can test by adding a little of the dredging mixture and see if it sizzles.
While that is heating up put 1/2 cup flour onto a plate. Dredge the chicken so it is coated on all sides of the chicken. Test to see if oil is hot enough. If it is, add chicken to pan. Cook first side around 6-8 minutes–DO NOT TOUCH IT once it’s in the oil. I’m telling you, you want the crunchy part of this chicken to stay intact because it’s delicious and you will ruin it if you mess with it. Ok, rant over :’)
Flip over (again, only 1 time) and cook another 6-8 minutes. Remove from pan and let drain on paper towel.
While your chicken is cooking make up the sauces to go with these.
How to make Garlic Parmesan Wing Sauce:
Mix all the ingredients together in a covered bowl. Once the chicken is cooked take the amount of you want to have the Garlic Parmesan sauce on it and add to bowl with the combined sauce.
Cover & shake. Go ahead and get your arm workout for the day.
For the Buffalo Wing sliders just take some Frank’s Red Hot Buffalo Wing Sauce and add it to a covered bowl.
Just like with the Garlic Parmesan sauce shake the daylights out of it until the sauce covers all parts of the chicken.
How to make Blue Cheese & Celery Sauce:
The topper for these sliders is a Blue Cheese Sauce that is a perfect combination with the bite of the cheese, creaminess and then the crunch of the celery. The perfect topping!
Put chicken onto your slider buns. Viola!
Take your sauce & slather it all over the top of your sliders.
Add tomato and lettuce so you get your veggies.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
Originally published May, 2016. Updated photos & recipe.
Garlic Parmesan Sauce adapted from Raining Hot Coupons
Blue Cheese Dressing adapted from Domestic Superhero
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
sliders
|
- 2 garlic cloves crushed
- 1/4 tsp minced onion
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1 Tbs parmesan
- 1 Tbs olive oil
- 1/2 Tbs corn syrup
- 1/2 tsp lemon juice
- 1 Tbs apple cider vinegar
- 1/4 cup mayo
- 3 stalks celery cleaned and chopped
- 1/4 cup mayonnaise
- 2 tbs milk
- 1 tsp white vinegar
- 1 tsp white wine vinegar
- 1/4 tsp white sugar
- 1/4 tsp garlic powder
- 1/2 cup blue cheese crumbles
Ingredients
Garlic Parmesan Sauce
Buffalo Wing Sauce
Blue Cheese & Celery Sauce
|
|
- Mix all ingredients together in a covered bowl.
- Add cooked chicken to covered bowl. Cover & shake.
- Add sauce and cooked chicken to covered bowl. Cover & shake.
- Chop your celery and mix with all other ingredients together.
Michigan Hot Dog #SundaySupper
A Michigan Hot Dog features a meaty, beanless chili that is ladled on top of an all-beef hot dog. This is a great recipe for parties, tailgates, or even dinner!
When I saw the theme for this weeks #SundaySupper ‘All American Burgers & Dogs’ I knew I wanted to make one of my families favorites, chili dogs. But how do I set myself apart from all other chili dogs out there? Delving into foodie research I came across the most perfect dish……the Michigan hot dog. A hot dog with beanless chili that is named after my beloved home state? Yes!
But I’ll be honest….I didn’t even know what a Michigan hot dog was! However, I found this fabulous article, Hot Dog of the Week: Decoding the “Michigan Dog” of New York State by Serious Eats. It set me straight. Real straight. You see the title? That’s right, the Michigan hot dog is a staple of NEW YORK!?! However, it originated in Michigan, be it almost 100 years ago, so I am staking claim and feel safe to celebrate this chili dog as one of Michigan’s own.
Now you’ll say ‘Erin. You didn’t even know what a Michigan hot dog was. How are you going to even know if you did it right?’ For this, I trusted my husband’s taste buds since he has had them so he was my guide to whether they were close or not {PS. They were!}.
I decided to go with a slight vinegar based sauce. I LOVE vinegar (my favorite BBQ sauce is vinegar based too) and in doing my research it said that the sauce could be vinegar based. Or may contain cabbage. Or water from the cleanest Lake in Michigan. Or secret saliva from a wolverine. You get the fact that I’m joking but finding a truly original recipe was very hard so I improvised! I also used Nathan’s hot dogs as an homage to New York. Now let’s get started.
How to make Michigan Hot Dogs:
Prepare your hot dogs the usual way you would. I steam mine in the rice cooker.
Now time to make the chili. Add the beef, onions and all the spices right on the top.
When the burger cooked it set the spices right into the meat. It’s my favorite way to cook beef.
Once the beef is cooked through add the tomato sauce, vinegar, and ketchup to the pan. Do not drain the beef. Stir to combine.
Put a medium simmer for around 5 minutes. It does not take long to thicken up.
Now assemble your Michigan hot dog and add chili to the top along with mustard and the rest of your raw onion to the top.
If you’re looking to further your regional hot dog experience check out my Memphis Hot Dogs.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This Sunday is All American Burgers & Dogs. I want to thank our host Christie of A Kitchen Hoor’s Adventures. Putting on these events takes a lot of work and you made it look easy. Check out all these other recipes that will have you cooking some great food all summer long.
All American Burgers & Dogs
- BLT Burgers by That Skinny Chick Can Bake
- Bourbon BBQ Bacon Burger Sliders by Hezzi-D’s Books and Cooks
- Bourbon Onion Bacon Dog by Grumpy’s Honeybunch
- Chicago Style Hot Dog by The Culinary Compass
- Copycat Guberburgers by Fantastical Sharing of Recipes
- Idaho Dogs by Culinary Adventures with Camilla
- Philly Cheesesteak Dog by Palatable Pastime
- Pimento Cheese Burger by Magnolia Days
- Southern Seasoned Beef Burger by April Go Lightly
- The Best Ever Bacon, Egg and Cheese Burger by The Chef Next Door
- The SmashBurger by Monica’s Table
- Whiskey Burgers by Serena Bakes Simply From Scratch
Cluck Burgers
- Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings
- Chicken Parmesan Burgers by A Mind “Full” Mom
- Chicken Satay Burger with Peanut Sauce by Baking Sense
- Chicken Tikka Burgers by Sunday Supper Movement
- Miso Glazed Chicken Burgers by Sew You Think You Can Cook
Worldly Burgers & Dogs
- Blue Cheese Burger with Fig Jam by Garden Matter
- Caprese Burgers by The Redhead Baker
- Cheddar Stuffed Taco Burger by My Life Cookbook
- Dominican Chimichurri Burgers by The Crumby Cupcake
- Guacamole Cilantro Lime Cheeseburger by Life Tastes Good
- Hot Dog Maki Roll by kimchi MOM
- Meatball Parmesan Burgers by Cupcakes & Kale Chips
- Portuguese Hamburger by Family Foodie
- Salchipapas (Peruvian Sausages and Potatoes) by Tara’s Multicultural Table
- Smoky Sliders with Chipotle Mayo by Cooking on the Ranch
- Spicy Shishito Dog by Brunch-n-Bites
Where’s the Beef Burgers
- Baby Back Rib Burger by The Freshman Cook
- Brown Rice & Lamb Burgers with Spinach by Wholistic Woman
- Fish Taco Burgers by Pies and Plots
- Greek Lamb Burgers with Blistered Tomatoes and Tzatziki Spread by A Kitchen Hoor’s Adventures
- Miso Tuna Burgers by Caroline’s Cooking
- The Perfect Lentil Burger by Food Lust People Love
Where’s the Bun Burger
- California Burger Bowl by Simple and Savory
- Cheeseburger Salad by Renee’s Kitchen Adventures
Dessert Burger
- Gluten Free Dessert Hamburgers by Gluten Free Crumbley
How to
- How to make Salmon Burgers with Mango Salsa by Asian In America
- How to Pan-fry Bratwurst by Cosmopolitan Cornbread
- The Ultimate #SundaySupper Hamburger and Hotdog Wine Pairing Guide by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupperHashtag and remember remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
Hot Dogs
|
- 1 pkg hot dog buns
- 1 pkg All Beef Hot Dogs
- 15 ounces tomato sauce
- 1 small onion chopped-1/2 for chili & 1/2 to top hot dogs
- 1/2-1 pound ground hamburger
- 1/2 cup ketchup
- 1 Tbs white vinegar
- 2 Tbs chili powder
- 1 Tbs garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Mustard to garnish
Ingredients
|
|
- Prepare your hot dogs the usual way you would.
- For chili: Add beef, onions and all the spices right on the top. When the burger cooked it set the spices right into the meat. Cook through thoroughly.
- Once the beef is cooked through add the tomato sauce, vinegar and ketchup to the pan. Do not drain the beef. Stir to combine. Put a medium simmer for around 5 minutes. It does not take long to thicken up.
- Assemble hot dogs and add chili to the top along with mustard and the rest of your raw onion to the top.
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