Little did I know that my one-year food blog anniversary had slipped me by. No public ceremonies, no cake. My very first post was written on February 20, 2005 and even though I had good intentions to write often about my own culinary adventures, life and wedding plans seemed to take over. Things didn’t really kick in until August when I had returned from a 1 month honeymoon road trip. Work was slow and I needed to keep the creative juices flowing so I privately created one of those 101 things to do in 1001 days lists. Lucky for me, sandwiched between “buy a home” (probably will never happen since Vancouver’s average housing prices are way out of league for teachers, police officers and nurses — not to mention poor arty types like freelance designers!) and “get bangs again” (done!) was this blog entry which read “post at least 1 new recipe a week on food blog”. Done! So yay me!
I made this for dinner tonight and even though I just played about making this recipe up as I went along, it turned out fantastic, impressing both myself and Cornelius! It looks like a lot of steps, but it didn’t seem labourious at all…especially since I made the black bean salad component for my lunch and used the leftovers for this dish. Make sure to read through the recipe first before starting so you don’t miss anything!
mexican fish & bean salad
For the bean salad:
1 can of black beans, drained
1/2 c of corn
1/2 red pepper, diced
1/4 c red onion, diced
3 T fresh salsa
juice of half a lime
1 t cumin
salt & pepper
1/4 t chipotle powderMix the above ingredients and then start preparing the following:
Panko-crusted fish:
1/2 c panko crumbs
salt & pepper
1 t cumin
1 large fillet of white fish cut into bite-sized peices (I used cod)
2 T vegetable oilMix the spices and panko crumbs together and dredge fish in this mixture until coated on all sides. Heat oil in a large skillet and when hot, add the coated fish. Turn fish over once and then remove from pan when done, about 5-8 minutes.
Salad dressing:
2 T mayo
juice of 1 lime
1 t honey
1 t cumin
1/2 t chipotle powderMix the dressing ingredients together until you have a nice smooth consistency. Taste to make sure the dressing is to your liking!
salad greens
1 avocado, dicedPUTTING IT ALL TOGETHER:
Line 2 bowls with salad greens and top with the bean salad mixture. Drizzle with the salad dressing and top with the panko-crusted fish. Drizzle with a bit more dressing and throw on some diced avocado for extra creaminess.
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Congratulations on your Blog-o-versary!!! I wonder if I will make it to one year…anyway, I really enjoy your blog and I am glad to have discovered it!
Congratulations! Yummy celebratory salad, too. Now these are the kind of salads I love!
Happy 1 year blogging!
Thanks for the nice words Heather! It’s always a nice incentive to keep going 🙂
Tania, you’re right! Not too many greens getting in the way of this salad!
Thanks, Joe!
Ha ha! Thanks Rorie 🙂
Happy Blogaversary! I so love reading what you Canadians are up to!
mmmm~! happy one year-!
your blog has saved my dinner plans many times! so many yummy ideas.
🙂
Yay–happy anniversary! (Sorry I’m a little late on this.) Ours is coming up in about six weeks. Very weird.
The fish salad looks amazing.
Thanks so much Tania and Amy!