Another quick n dirty air fryer salmon recipe I’ve been making on repeat lately. Fantastic served with last week’s recipe for carrot salad with pistachios.
gluten-free, paleo, pescatarian
Air Fryer Dilled Salmon
Salmon – however many servings you’d like
Spreadable mustard – my love isn’t quite right here, so I used my second favorite: Chinese-style spicy mustard
Fresh dill
Salt & pepper
Spray oil – I use either avocado or garlic flavored olive
Lay your salmon out and pat dry. Top with a generous slather mustard, a bunch of fresh chopped dill, sprinkle of salt & few cracks pepper.
Let sit for an hour or two in the fridge.
When it’s time for dinner, preheat your air fryer to 400F for 3 mins.
Spray the grate with oil and lay your salmon down, toppings side up.
This is a killer low carb bowl of Summery sushi-esque goodness.
gluten-free, paleo, low-carb, keto, pescatarian
Green Bowl of (Salmon) Power
1 salmon fillet, boned and skinned
1 Tbsp soy sauce or coconut aminos
1 Tbsp sesame oil
1 Tbsp garlic powder
2 tsp black pepper
Cucumber, chopped – measure with your heart
1/2 avocado
2 Tbsp basil, chopped
1 scallion, chopped
1 Tbsp pickled ginger, chopped
Spicy mayo
Togarishi
Sesame seeds
Preheat your air fryer to 400C.
In a small bowl, combine the soy sauce, sesame oil, garlic powder and black pepper.
Cut the salmon into bite-sized pieces and add to the sauce. Coat well.
Add the salmon to the preheated air fryer and set for 4 mins. Cook, shaking a couple times.
While the salmon is working, chop the cucumber, avocado, scallions and ginger. Add to a bowl. Add the salmon and top with the spicy mayo, togarishi and sesame seeds.
This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.
gluten-free, low-carb, pescatarian
Lower Carb Pad Thai
1 package shirataki noodles
3 Tbsp brown sugar
2 Tbsp tamarind paste or pomegranate molasses
2 Tbsp fish sauce (Red Boat is gf!)
3 Tbsp lime juice
2 Tbsp soy sauce or coconut aminos
4 cloves garlic, minced
2 tsp ground ginger
1 scallion, sliced
1/4 c cilantro, chopped
2 – 3 Tbsp basil, chopped
2 eggs
Shrimp – use your heart and wallet
Red pepper flakes
Big hand peanuts
First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.
Next, rinse your noodles and set aside.
Grab your proteins and set aside.
Mince the ginger; set aside.
Chop the scallions, cilantro and basil – set aside.
Add 1 Tbsp sesame oil to a large pan over medium-high heat.
Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.
Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.
Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.
Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.
Add the cilantro and basil and stir.
Top with a big hand peanuts and sprinkle with red pepper flakes.
Salmon and an aggressive amount of Summer fruit sounds like an odd pairing, but the fat in the fish really works well with the sweetness of the fruit.
gluten-free, paleo, pescatarian
Salmon & Fruits Salad
Salmon steaks – I had 2 pre-portioned steaks and used those
Garlic powder
Sweet paprika powder
Dried oregano
Salt & pepper
Lemon juice
A little oil
I preheat my air fryer to 400c for 3 mins, sprinkled the flesh side of the fish liberally with the spices and lemon juice and placed in the heated basket skin side down. I then hit the fillets with a couple blasts garlic oil and cooked for 4 mins. I de-skinned my fillets to serve.
While the salmon was going, I chucked the salad in a large bowl:
1/2 -1 cup watermelon, cut into bite-sized pieces
20 cherries, pitted and sliced
10-12 strawberries, hulled and quartered
2 nectarines, pitted and chopped
2 tsp each of fresh chopped: mint, cilantro & chives
1 tsp dried dill (fresh would be better but I used what I could find)
I tossed all with a dressing from:
1 Tbsp Dijon mustard
2 tsp fruity vinegar (my current is ume plum)
2 tsp sweetener (my current is coconut syrup)
2 Tbsp olive oil
2 tsp sweet paprika
1 tsp chili powder
Generous cracks salt & pepper
I finished my salad with sprinkles of flaked almond and my current favorite spicy topper – togarishi
Makes 2 big salads but could stretch with more fish
This one is light, refreshing, and tastes healthy.
It’s also delicious, and packed with protein.
Note: a little fresh Basil or cilantro would be a great addition to this salad.
gluten-free, paleo, pescatarian, low-carb
Strawberry Prawn Salad
200 – 250g prawns
Avocado
Baby spinach
1-2 Persian cucumbers
Slivered almonds
Garlic powder
Togarishi or other spicy mix if desired
1 pint strawberries
2 Tbsp balsamic vinegar
2 tsp date molasses
3 Tbsp olive oil
Generous sprinkle black pepper
Generous sprinkle salt
Juice of 1 lime (about a Tablespoon)
To make the dressing, whiz together 4-5 strawberries, the olive oil, lime juice, balsamic, date molasses, olive oil, salt & pepper.
For the shrimp, season liberally with salt, pepper, garlic powder & togarishi. Cook through.
For the salad, add the rest of the strawberries, chopped; the avocado, also chopped; and chopped cucumbers to a large bowl. Add the shrimp & dressing and toss.
To assemble, add halt the shrimp mix to a bed of spinach and garnish with slivered almonds.
I’ve been craving a good Caesar dressing ever since DH and I had lunch at that Italian restaurant during Ramadan and he got a pretty great salad I was sad I couldn’t partake in (cheese).
So I thought about it, worried about coddling eggs, and came up with another plan. And than abandoned that plan (involving the 1 brand of good vegan Parmesan I’ve found because it has abandoned the country). This version is naturally dairy-free and is no less delicious than I wanted it to be. Serve hot or cold.
gluten-free, dairy-free, pescatarian(ish)
Caesar Potato Salad
10 – 12 small white potatoes, chopped
2 tsp anchovy paste
Juice 1/2 lemon
2 cloves garlic
3 egg yolks
2 tsp Dijon mustard
2 tsp fish sauce
2 tsp mustard powder
2 Tbsp nutritional yeast
1/3 c olive oil
2 tsp capers
2 spring onions or a small shallot, minced
Salt & fresh cracked black pepper
Add the potatoes to a pot with enough nicely salted water to cover. Boil 6-8 mins or until tender. Drain.
Add the rest of the ingredients (minus the capers and shallots or spring onions) to a blender and process, drizzling the olive oil in slowly. Taste and add more salt or pepper if necessary.
Toss with the potatoes, capers and alliums and serve hot or cold.
This is an addictive little hit of Summer sun in a bowl; perfect for those mid-Winter blues.
gluten-free, paleo, pescatarian
Sunshine Shrimp Chopped Salad
Protein
1 – 1.5 lb peeled and deveined shrimp
Juice of 2 oranges
3 Tbsp salt
1/2 yellow onion, chopped rough
2 cloves garlic, chopped rough
Hand full cilantro
3 c water
First, poach your shrimp in the mix above a couple minutes or until cooked through. Remove. If your shrimp were frozen and pre-cooked like mine, heat till warmed through. You’ll still get a bit of that delicious poaching liquid taste. It’s fine.
Dressing
4 Tbsp cashew butter
1 tsp your favorite sweetener (I used date molasses)
1 tsp rice vinegar
1 tsp lemon juice
1-2 tsp sambal olek
1 tsp garlic powder
1 tsp onion powder
Sprinkle salt & pepper
Salad Base
Couple hand fulls green beans per serving, cut in thirds and poached in the shrimp liquid until crisp-tender
1/2 avocado per serving
1/2 – whole segmented and chopped orange per serving
6-10 cherry tomatoes, halved, per serving
Sprinkle soy
Sprinkle sesame seeds
Sprinkle flaky salt
How many this serves depends on how starving you are – this *could* serve 2 for lunch as written, or just a really hungry me. You do you
This week, I was really attracted to the Buddha bowl pics scattered throughout my Pinterest feed and didn’t want to make 9,000 ingredients – so I worked to combine a list (albeit a large list) of simple ingredients in a variety of ways to make the best of a simple mixture of quinoa + rice.
My week 100% could have been more cost-effective, but it gave me a good dose of the ingredients combining kind of Chopped Kitchen kind of life I’ve been missing.
Quinoa & Rice Base
3/4 c. quinoa (rinse if you’re not lazy like me)
3/4 c. sushi rice (rinse if you aren’t lazy like me)
2 Tbsp. mushroom-based umami powder
1 Tbsp. vinegar (I usually use rice vinegar but only had black vinegar on hand)
1 Tbsp. sesame oil
Big sprinkle salt
3c. water
Combine all and set your rice cooker to cook. Alternately, sushi rice & quinoa both take about 25 minutes to cook on the stove.
Now for the mix-ins to transform this simple added-protein base into a few different dishes.
Day 1: Sesame Crusted Salmon Bowl
Sesame crusted salmon (take 1 salmon steak, skin and de-bone. Pat dry. Brush with a little soy sauce and sprinkle liberally with sesame seeds. Press the sesame seeds into the fish to adhere. Shallow fry over medium-high in a pan until cooked to your desired doneness. Drain on paper towels until ready to use.)
Quinoa + sushi rice base (see recipe above)
Avocado, sliced or cubed
Lemon sesame pickled cucumbers , diced
Pickled ginger, minced
Nori
Roasted butternut squash (Mix 1 Tbsp. soy sauce, 1 Tbsp. sesame oil, 1/2 tsp. date molasses & 1/2 tsp. white miso into a sauce – drizzle over a halved and seeded butternut squash and bake @ 400F for 25 mins or until soft and browned)
Sauce
1 Tbsp. peanut butter (tahini would also be great)
1 tsp. white miso
1 Tbsp. soy sauce
2 tsp. Bulldog sauce (or Worcestershire)
2 tsp. black vinegar (or sushi vinegar)
1 Tbsp. water
1 tsp. your favorite hot sauce (I used a habanero mix)
To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and sprinkle with thinly sliced nori. Dust with more sesame if desired.
Day 2: Spicy Fiesta(ish) Bowl
1/2 c. frozen corn
1 bell pepper, chopped
1/4 red onion, chopped
1 clove garlic, minced
Sauté the above in olive oil; season with salt, pepper & Tony’s Creole seasoning or your favorite spicy mix
Bowl Base
1/2 c. quinoa
1 hand full cilantro, chopped
1 Tbsp. water
1 Tbsp. lime juice
Add the water to the quinoa and zap to warm. Stir in the cilantro and lime juice.
Sauce
2 Tbsp. your favorite plain yogurt (mine is a plain coconut milk)
2 tsp. – 1 Tbsp. your favorite hot sauce (mine is a habanero garlic mix)
Stir to combine.
Toppers
Avocado
Butternut squash leftover from the first bowl
To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and top with avocado & squash.
Day 3: Spiced Chickpea Veggie Bowl
1.5 c. chopped kale
1/2 small red onion, diced
1 bell pepper, chopped
1 lg. zucchini, diced
1 Tbsp. oil
Salt & pepper
Sauce
1/4 c. yogurt
1 Tbsp. almond butter
1 tsp. turmeric
1 tsp. sumac
2 tsp. lemon juice
Leftover Bowl Components
Butternut squash
Quinoa rice mix
Topper
Avocado
Roasted chickpeas (I usually buy mine and have an Indian spiced variety that’s amazing)
To make your bowl, assemble about half a cup of the quinoa mix and later the desired amount of the rest of the ingredients. Drizzle sauce over top and add avocado & chickpeas.
Gastography 