Monday, April 19, 2010

My Portion

Sharing is not dependent on feelings, likes or dislikes but rather a willingness to give away regardless. A portion of your portion.

Honestly that was the hardest for me, learning how to give away something that I believed was a part of me. I felt that my successes were ME, so to "share" would mean I would have to let go of the one thing I held on to. My pride.

Isn't that what it is? Family recipes? Special Sauces? Best kept Secrets? We are people that want to have something to claim, something that would set us apart from the person sitting next to us. To give away my best, I usually need to make a choice. And this was me, up until I read this.

Once you wrap your mind around the favor God has had on you and the richness of the portion He assigned to you, even through disaster, you can't help but share your portion with others.

Lots of times it is when the world is being shaken around you that you see what you have been given. I have been given an opportunity to share. To give you my portion of the portion I have been given, because sometimes a change in action does not mean a change in perspective.

Chipotle-Rubbed Salmon Tacos

2 tbsp Mayonnaise
1 tsp. Fresh Lime juice
2 tsp. Chipotle Chile Powder
2 tsp. Grated Orange Zest
2 tsp. Sugar
1 lb Wild Salmon
1 tbsp plus 1 tsp Extra-Virgin Oil
8 Corn Tortillas
1 Hass Avocado, Mashed
1 cup shredded cabbage
Apple-Cucumber Salsa
I used an assortment of fish and tripled the recipe.

Apple-Cucumber Salsa:

1 Granny Smith Apple- Peeled, cored and diced finely
1/2 cucumber-peeled, seeded and diced finely
1/2 red onion, diced finely
1/2 red bell pepper, diced finely
1 1/2 tbsp white wine vinegar
1 1/2 tsp sugar
Salt, add to taste
* I used only half of the apple.

1. In a bowl, toss the apple with the cucumber, onion and pepper. Stir in the vinegar and sugar, season with salt.

2. Preheat the oven to 350 F. In a small bowl whisk the mayonnaise with the lime juice. In another bowl, combine the chipotle powder with the orange zest and sugar. Rub each piece of salmon with 1 tsp of the oil and then with the chipotle-orange zest mixture. Let stand for 5 minutes.

3. Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

4. Meanwhile, heat grill pan. Season the salmon with salt and grill over high heat until nicely browned and just cooked through, about 3 minutes per side.

5. Gently break each piece of salmon in half. Spread mashed avocado on the warm tortillas and top with the Salmon, Apple-Cucumber Salsa and the Cabbage. Drizzle each taco with the lime mayonnaise and serve right away.

Pieces of me, hope.


  1. Best post yet. Your words AND your recipe :) Thank you for sharing the Hope that you have.

  2. Love the recipes! the tacos look so good.

  3. Tamar you are so sweet. Thank you ladies :)

  4. oh, and Tanya. Get the corn tortillas that are in the mexican section. The less english words the better :) Such a big difference.