Monday’s are HEB days which usually means we eat fish. I like to eat fish the same day I buy it. If it sits in the fridge for even two days I am weirded out. Just doesn’t seem fresh anymore. I like to see what’s on sale and maybe try something new but I’ll usually get salmon or basa. William loves fish so that makes dinner for him easy as well.
Last night I made a salmon recipe I’ve done before, Orange Salmon in the crockpot. It’s from the Clean Eating magazine and super quick and simple. You basically place the salmon pieces over a bed of sliced oranges, drizzle with olive oil and then sprinkle with s&p and cumin. Cook on low for 2 hours. The salmon comes out juicy, tender and flavorful.
There is an apricot salsa for the side that I made the last time we had it. I made it again this time but had to tweak it because I didn’t have one of the ingredients, still tasty. Instead of red bell pepper I used half of a Granny Smith then added some chopped, dried apricot and red onion. Finish off with orange juice and zest. It was a good combination with the fish. If you try this recipe, let me know what you think!
Elizabeth Hafner 