Salmon Roll Sushi Bowl

Salmon Roll Sushi Bowl

slightly adapted from Jordo's World & Skinnytaste

serves 4

Bowl Ingredients:

2 c white rice, cooked (400 g)

4, 6 oz salmon filets, cubed and cooked (see recipe below)

1 1/3 c avocado, diced (80 g)

2 c cucumber, diced (300 g)

1 c carrots, shredded (100 g)

1 c. edamame

optional toppings: furikake, sesame seeds, soy sauce

Sriracha Mayo:

1/4 c. light mayo

1 t. sriracha (more as desired)

Prepare rice and vegetable toppings.  While rice cooks prepare and cook salmon cubes in air fryer. 

Blackened air fryer salmon:

4, 4-6 oz salmon filets, cut in 1 inch cubes

olive oil

1 T paprika

1/2 t cayenne pepper

1 t garlic powder

1 t dried thyme

1 t dried oregano

1 t kosher salt

1/8 t black pepper

Place salmon cubes in a large bowl and spritz with olive oil.  Combine all spices and toss onto the salmon.  Spray air fryer with oil (or line with parchment liner).  Air fry salmon at 400 degrees for 5-7 minutes, turning cubes at the halfway point, until salmon is cooked through in the center and browned on the outside. 

Assemble bowls with rice, salmon, vegetables, toppings and drizzle with sriracha mayo. 

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

Grilled Salmon with Avocado Mango Salsa and Coconut Rice

from Cooking Classy

serves 4

Lime Salmon:

4 (6oz) skinless salmon filets

3 T olive oil, plus more for grill

2 t lime zest

3 T fresh lime juice

3 cloves garlic, crushed

salt and pepper to taste

Coconut Rice:

1 1/2 c coconut water

1 1/4 c canned coconut milk

1 1/2 c jasmine rice, rinsed and drained well

1/2 t salt

Avocado Mango Salsa:

1 large mango, peeled and diced

3/4 c chopped red bell pepper 

1/4 c chopped fresh cilantro

1/3 c chopped red onion, rinsed under water and drained

1 large avocado, peeled and diced

1 T fresh lime juice

1 T olive oil

1 T. coconut water

salt and pepper to taste

For the salsa:

In a medium bowl, toss together all ingredients and season with salt and pepper to taste. Set aside for later.

For the salmon:

In a 11x17 in baking dish, whisk together oil, lime zest, lime juice, garlic and season with salt and pepper to taste (a fair amount of each).  Place salmon in baking dish, cover and allow to marinate in fridge 15-30 minutes, flip salmon to opposite side and mariate 15-30 minutes longer.  Preheat grill to medium high heat during last 10 minutes of marinating.  Brush grill grates with oil, place salmon on grill and grill for 3 minutes per side or until just cooked through (turn carefully as salmon will be fragile)

For the coconut rice:

While salmon is marinating, prepare coconut rice.  In a medium saucepan, bring coconut water, coconut milk, rice and salt to full boil.  Reduce heat, cover and simmer until liquid has been absorbed (there may be just a little bit of excess liquid in center which you can drain off), about 20 minutes.  Fluff with a fork and let rest 5 minutes.

Serve salmon warm with coconut rice and top with avocado mango salsa.

Cajun Salmon with Salted Lime Butter

Cajun Salmon with Salted Lime Butter

serves 4

very slightly adapted from How Sweet Eats

• 1 (2 pound) salmon filet
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• pinch of cayenne pepper

Salted lime butter

• 4  tablespoons  unsalted butter, at room temperature
• 1/2 lime, zest freshly grated
• 1/8 teaspoon coarse sea salt

• Preheat the broiler in your oven to high and set the oven rack about 6 inches below it.
• Place the salmon on a baking sheet and brush it with the olive oil. If desired, you can rub it with 1 tablespoon of the lime butter instead (or in addition to, for flavor). In a bowl, stir together the paprika, Italian seasoning, salt, pepper, garlic, onion powder, pepper flakes and cayenne. Sprinkle it evenly over the top of the salmon filet and press gently to adhere.
• Broil the salmon for 6 to 8 minutes, or until just opaque and flakey with a fork. Remove from the oven and cover with a few teaspoons of the lime butter. Serve with rice and lime wedges for spritzing.

SALTED LIME BUTTER

• Stir together the butter, lime zest and salt until combined.
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Shrimp Salad

Shrimp Salad

lettuce, finely chopped
3 green onions
celery, chopped
baby shrimp, rinsed
3-4 boiled eggs, finely chopped
1/2-3/4 c. mayonnaise mixed w/ shrimp juice
pepper to taste

Mix lettuce, onion, celery, shrimp, and egg together. Fold in the mayonnaise w/ shrimp juice. Add pepper to your liking.

Shrimp Scampi Bake

Shrimp Scampi Bake
Yield 6 servings
recipe adapted from All Recipes

1 stick butter
2 tablespoon dijon mustard
1 tablespoon fresh lemon juice
2 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached

Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 8 minutes or until the shrimp are pink and opaque.