One week from today Brett and I will be on our way to the sunny beaches of the Southern Caribbean. We’re going on our first cruise– our first vacation away for more than three days. We’ll be gone an entire week. As much as I love my kiddos, this momma needs a
break vacation. I’m excited to have a week with just my husband (Kind of like when were dating…doh…over six years ago!) And I really need the warm sunshine on my face. I’m kind of done with winter. Anyone else?
So the swimsuit prep continues. We eat healthy most of the time but the cruise has been the perfect motivation for us to really tighten up our diets. We’ve been eating tons of salads, lots of quinoa, lots of fruits and veggies, lean meats, and minimizing the complex carbs.
AKA I’m sugar deprived and need cookies asap! Just kidding, I been finding ways to satisfy my sweet tooth:)
And from what I hear we’ll probably gain 10 pounds at the all-you-can-eat-buffet and unlimited soft serve ice cream on the ship. Which makes me want to ditch the healthy food, eat a few slices of pizza + a dozen chocolate chip cookies and call it good. Maybe that’s the proper “cruise prep?”
But I won’t (not yet!) Because when eating healthy tastes as good as these Salmon Fajita Boats do, I want to eat like this every day! Crispy seasoned salmon, sautéed peppers and onions stuffed into lettuce boats, with a simple Tomatillo Vinaigrette on top. And of course a little sour cream and guac if you want a splurge a little:)
The Tomatillo Vinaigrette is so simple and on of my favorites to whip up and put on any salad!
Here’s to one week. I’m counting down the days!
- 2 boneless, skinless salmon filets
- 1 tsp cumin
- 1 tsp garlic
- 1 tsp chili powder
- 1 tsp cumin
- 1 head romaine lettuce or leafy green lettuce, rinsed and leaves separated (about 6-7 leaves)
- 2 green peppers, sliced into thin strips
- 2 red peppers, sliced into thin strips
- 1 large white onion, sliced into thin strips
- 3 tbsp extra virgin olive oil
- salt and pepper
- Preheat oven to 350.
- In a small bowl combine cumin, garlic salt, onion salt, and chili powder together. Brush both sides of the salmon filets with olive oil then sprinkle both sides with the seasoning mix. Sear both sides of salmon in an oven-proof skillet over medium-high heat (cooking about 2 minutes each side). Place in the oven to finish baking, about 10-12 minutes. Be careful not to grab the handle of the oven-proof skillet after it's been in the oven--I always forget it's hot!
- While salmon is in the oven, drizzle one tablespoon of olive oil in a large skillet and heat over medium. Add peppers and onions and saute util tender.
- Remove salmon from the oven and slice into strips or chunks. Stuff romaine leaves with sauteed peppers and onions plus several pieces of the salmon.
- Garnish with sour cream, guacamole, and cilantro. Drizzle the Tomatillo Vinaigrette (recipe below) over the top and serve.
- 2 tomatillos, cut in half
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- juice of 1 lime
- 1 1/2 tsp minced garlic
- 1 1/2 cups chopped cilantro
- salt and pepper to taste
- Place everything in a blender and blend until smooth. Store in air-tight container in the fridge.