September 24, 2022
Author: cochrancj
I am an American expat who loves to explore the world through the plate and is always curious to learn more.
Orange Chicken Salad Sandwich
This sandwich makes a light dinner or decent sized lunch. The orange dressing is kind of a pain, but it’s worth it. Next time, I would double the recipe.
gluten-free
Orange Chicken Salad Sandwich
2 leftover boneless, skinless chicken breasts, chopped (rotisserie chicken would work great)
1 orange, peeled and wedged
2 Tbsp honey
1 Tbsp apple cider vinegar
1/3 c baby fennel, chopped fine
1 scallion, sliced thin
2/3 roughly chopped herbs – I used a mix of mint, basil & cilantro
Lemon juice
1 Tbsp sambal olek
2 cloves garlic, grated
Your favorite mayo – I used Kewpie
Slivered nuts (optional) – I used pistachios
Baby spinach (optional)
Some type of wrap to make it a sandwich
First, the P.I.T.A. dressing. Simmer the orange wedges, honey and vinegar in 300ml of water for about an hour. You want this mix to reduce to a thick syrup when blitzed. Pull and blitz until smooth.
The rest is easy to assemble. Add everything but the mayo, lemon juice, spinach & wrap to a large bowl.
Combine well. Add just enough mayo to stick together, hit with salt & pepper and lemon juice to your taste.
To make a sandwich, pile as much as your wrap can handle on a bed of spinach leaves and roll.
My wraps were large so I only had 2 and was bummed about that
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Spicy Salmon Sushi Bowl
This is a killer way to have weeknight sushi at home – for much less. It’s delicious, quick, and can be dressed up a bunch of different ways.
gluten-free, pescatarian
Spicy Salmon Sushi Bowl
1 fillet boneless skinless salmon
Hot spice mix (my favorite was made to go on chicken for Nashville chicken)
1 tsp brown sugar
A little oil
1 c sushi rice
1 Tbsp rice vinegar
1 Tbsp sesame oil
2 c water
3 Tbsp Kewpie mayo
2 tsp sambal olek
Avocado
2 carrots, chopped and air fried until browned
Sesame seeds
Furikake or nori bits
Scallions
Pickled ginger, sliced
First, make your rice in your preferred method by combining the rice, 2 fills of the cup measure, rice vinegar, sesame oil and a little salt. I cook mine on the ‘rice’ setting of my slow cooker.
While the rice is going, preheat your air fryer for 3 minutes. Add the chopped carrots, salt, pepper and a little oil and cook, tossing a couple times, 15-18 minutes or until your desired brownness is reached. Set aside.
Chop the salmon into bite-sized pieces and toss with the hot seasoning and brown sugar. Air fry 7-8 minutes, gently tossing once until browned. Set aside.
Make your spicy mayo by combining the Kewpie & sambal. Set aside.
Slice the avocado. Set aside.
Slice a couple scallions. Set aside.
Chop the pickled ginger. Set aside.
To assemble, layer about a cup of the sushi rice in your bowl and fill with desired toppings. Garnish with sesame seeds and furikake or nori bits. Drizzle with spicy mayo.
Serves 2 for dinner
Gastography 