I was having a strange craving...I had a vague memory of a shrimp newburg dish I made for my parents back when I was in college and that somehow translated into me craving puff pastry and salmon together. Not exactly linear, but I had been thinking about it for a week and could fight the craving no more.

So I went to one of my new favorite website, foodily.com (which stands for Food I Love You, cute huh?) and typed in “Salmon” and “Puff Pastry”...viola! Several recipes instantly appear that have those two items as ingredients. I chose the Giada recipe below simply because I had lots of Basil in the house that I needed to use up and some leftover pine nuts from something and her recipe called for pesto. I also already had everything else in the house which is always a nice bonus.

This is a classic, but always good and nice and easy for a week night. I often add sliced shitake mushrooms and a sprinkle of red pepper flakes as well (but I add red pepper flakes to everything!). A bit of garlic could be nice too.

The original plan was to make a different fish recipe tonight since we had tortilla soup earlier in the week, but what can I say...sometimes we get in a Mexican mood and we just can’t get out of it!  We always joke that in our past life we must have been Mexican.  Anyway here is my general approach for fish tacos...pretty simple DIY night.

This is a DIY night so feel free to wing it and do whatever you would like with fish (we like Tilapia, Halibut and Red Snapper), grain and a veggie. I have this delicious Wasabi-Sake Mustard from We Olive that I am going to use as a bit of a marinade with some salt and pepper and then just pan fry it and serve it along with whole wheat cous cous and broccoli steamed with a bit of ginger and sesame oil. Nice and easy...enjoy!  

This taco recipe is an oldie but a goodie for us, and once you make it once you’ll see why! The Spicy Brussel Sprouts is one of my own creations that we like to pair with mexican-inspired entrees like this one...