Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

• 155 g corn
• 85 g diced red onion
• 130 g peeled, chopped jicama
• 80 g diced red bell pepper
• 45 g fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 30 g sour cream
• 10 g cayenne pepper
• 6 g ground black pepper
• 35 g salt
• 672 g tilapia
• 30 ml olive oil
• 12 corn tortillas, warmed
• 
  
• Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Preparation Time:

30 Min.

Cook Time:

10 Min.

Ready In:

40 Min.

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Tuna Casserole

Ingredients

• 150 g crushed potato chips, divided
• 2 (6 ounce) cans tuna, drained
• 1 (15 ounce) can sweet peas, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 6 slices American cheese
• 
  
• Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
2. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese.
3. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.

Preparation Time:

15 Min.

Cook Time:

20 Min.

Ready in:

35 Min.

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Korean Sushi

Ingredients

• 400 g uncooked short-grain white rice
• 475 ml water
• 30 ml cider vinegar
• 2 leaves chard
• 2 eggs, well beaten
• 30 ml soy sauce, divided
• 45 ml water
• 1 onion, diced
• 15 ml vegetable oil
• 340 g beef tenderloin, minced
• 1 (6 ounce) can chunk light tuna in water, drained
• 1 carrot, julienned
• 1 cucumber, julienned
• 6 sheets nori (dry seaweed)
• 
  
• Directions

1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
4. Heat the vegetable oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.

Preparation Time:

30 Min.

Cook Time:

30 Min.

Ready In:

1Hr.

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Maple Salmon

Ingredients

• 60 ml maple syrup
• 30 ml soy sauce
• 1 clove garlic, minced
• 1 g garlic salt
• 0.3 g ground black pepper
• 455 g salmon
• 
  
• Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Preparation Time:

10 Min.

Cook Time:

20 Min.

Ready In:

1Hr.

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