When it’s fall in Texas, it can only mean ONE thing…weather all over the place. I’m talkin more fickle and unpredictable than Taylor Swift and her current main squeeze, y'all.
From record-setting 95 (with a heat index of 99 mind you) on Monday to beautifully breezy, overcast and nearly 40’s on Tuesday and now back into the 90s with full steam sunshine, this weather sure sends my tastebuds, as well as allergies, all over the place.
One minute I’m craving goopey, stick-to-your-ribs comfort food like jambalaya and chili then ready to salt some glasses for margaritas (or better yet my Mexican Mules) and my vibrant, tropically delightful pineapple beef kebabs.
Can’t the weather just make up its mind?!
Can’t we let our pumpkins outside for some fresh fall air without rotting?
Can’t we just be autumn and stay autumn for a few weeks?
Not in Texas.
Torrential flooding followed by record-setting heat, hurricanes and hail are all part of the glory that is October in Texas.
So, if you can’t beat em, join em!
I'm diving back into one of my go-to warm weather lunch recipes that I never got around to sharing with y'all this summer.
It’s super simple, super nutritious, can be made ahead without an ounce of cooking, and enjoyed for several days.
It’s time for some Mango Curry Salmon Salad!
I’ve always been weirded out by meat in a can.
Okay, that’s not entirely true….when I was in preschool and early elementary, I ate Vienna sausages like it was MY JOB.
Why, mom, why?
But aside from that, I’ve never been one to crack open a can of chicken or tuna or sardines and chow down.
In fact, it took me a looooong time, like up to a few years ago, to open my mind to canned salmon.
Don’t get me wrong. I LOVE salmon in pretty much every way, shape, and form I can get that gorgeous, ruby omega-rich fish.
Roasted teriyaki salmon=yes
Grilled salmon Caesar=yes
Spicy salmon rolls=yes
Smoked salmon with capers and cream cheese=yes, yes, and yes
Salmon in a can? No thanks.
Yup, I was a snob. But, a snob that also likes to save money and load up on heart-healthy, pregnancy/nursing-necessary omega-3 fats.
So, once my morning sickness subsided at 12ish week pregnant nearly a year ago, I sucked it up, buttercup, and decided to put my culinary skills to the test in transforming the budget-friendly, not-so-glamorous can of fish into something inticing and delicious.
I needed bold, bright flavors to combat the often overpowering taste of salmon.
So I called in the big dogs: curry powder, cilantro, lime.
Yup, that trifecta helps bring a zesty quality to any dish they come in contact with, including canned salmon.
To up the ante even more, I tossed in some citrusy, velvety diced mango.
When is the addition of mango NOT a great idea? It's SUCH a flavor bomb, not to mention adds loads of nutrition (Vitamin C GALOR), too.
Ever since this recipe’s inception nearly a year ago, it’s been one of my go-to lunches when I wanna get in some quality omega 3’s.
And just to be clear, why do you wanna eat omega 3 fatty acids that are abundantly found in cold water fish like salmon and albacore tuna?
Let me just list a few reasons why that canned salmon will look better and better by the second:
Hungry for more? Click here for an article boasting 17 benefits to Omega 3’s.
For me, all I needed to know was that it was super important for fetal development, and I was game.
If you're still a little unsure, give it a try this weekend. What have ya got to lose?
Enjoy it with rice crackers, corn chips, or sliced bell peppers and cucumbers for an affordable but protein-packed lunch, post workout snack, or unexpectedly elegant football-watching appetizer.
And if this recipe floats your boat, you might be interested in these, too:
Curry+salmon+mango= Winner winner, salmon dinner
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!