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

Dilly Salmon Mograbiah (Pearl CousCous)

This is a luxe tasting but super easy to make main that pulls together from mainly pantry ingredients. A win-win.

pescatarian

Dilly Salmon Mograbiah (Pearl CousCous)

Zest and juice 1 lemon

3 Tbsp chopped fresh dill

2 small shallots, minced

2 cloves garlic, minced

Big hand frozen spinach

1 c Mograbiah (pearl couscous)

1 Tbsp butter

1.5 c stock

2 Tbsp Dijon mustard

Salt & pepper

Canned salmon

First, make the Cous. Heat the butter in a smallish saucepan over medium heat until bubbly at the edges. Add the cous and toast 3-5 minutes or until spots are beginning to brown.

Add the stock and a generous pinch salt, bring up to a boil, cover and knock the heat back. Simmer 15 minutes or until just barely al dente. Add the spinach in the last minute or so of cooking so it thaws.

Meanwhile, chop the dill & shallot fine and add to a large bowl with the mustard, drained salmon, lemon zest + juice, and minced garlic.

When the cous is finished, add to the bowl with the rest of the ingredients and toss.

Taste, add more mustard, salt or lemon if needed.

Serves 4

Salsa Shrimp Pasta Salad

This is a fresh, crunchy and satisfying salad perfect for when the mercury is hovering in the punishing zone and you don’t want to be bothered with having to face a hot dinner.

gluten-free, pescatarian

Salsa Shrimp Pasta Salad

1 lb. peeled and deveined shrimp, boiled and chopped

2 cucumbers, chopped

1 jalapeño, deseeded if desired and minced

1 smallish red onion, chopped

1/2 c. your favorite salsa – fresh or jarred; I went jarred

1 avocado, chopped

Juice of 2 limes

1/2 box chickpea pasta, cooked to al dente and drained

2 tsp. cumin

2 tsp. garlic powder

2 tsp. chili powder (or chipotle powder)

Generous sprinkle salt, pepper & red pepper flakes

Cherry tomatoes and chopped scallions for garnish if you’ve got either

Boil your pasta to al dente and drain. Set in a large bowl.

Peel and de-vein the shrimp; boil to cook. Drain and set to cool.

Chop the veggies and add to the pasta bowl.

Chop the shrimp into thirds when cool. Add to the bowl.

Add the salsa, spices, avocado, lime juice. Toss well. Taste for seasoning and add a little more if necessary.

Top with the garnishes and serve. I ended up sprinkling all but the first serving with a little more pepper and flaky finishing salt and that was about perfect.

Serves 4

Sunshine Shrimp Chopped Salad

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

Citrus & Avocado Shrimp Noodles

This is another light seafood-focused dinner that’s perfect for the sweltering heat.

gluten-free, pescatarian

Citrus & Avocado Shrimp Noodles

1 bundle rice noodles (I used rice udon noodles) or buckwheat soba

Hand full leftover shrimp, chopped

1 Tbsp. sesame oil

2 tsp. lime juice

1/2 avocado, peeled and chopped

1 tangerine, peeled, segmented and chopped

1/2 small red onion, minced

1/4 c. cilantro, chopped

2 tsp. soy sauce or coconut aminos

Stock to cook the noodles (I used a quick shrimp stock I’d made at the beginning of the week with the shells from the shrimp and a little water)

Sesame seeds for garnish

Cook the noodles according to package directions in stock. Drain, leaving a Tablespoon or two of stock in with the noodles.

Toss with the rest of the ingredients and serve.

Serves 2 for a light dinner.

Avocado Dill Pasta Salad

This recipe started off as a way to use up some fresh dill that wasn’t my favorite egg salad and somehow ended up morphing into a riff of an old Summer family favorite: seafood salad. Which I can’t believe I haven’t shared a recipe with y’all for yet. I c-r-a-v-e it every tomato season.

The original (to my family at least) salad included Krab, shrimp, hard boiled eggs & lots of mayo. Sometimes, depending upon which Aunt got a wild hair, chopped up bits of lettuce. Which is weird, but good.

Anyways. I gave myself an aversion to fake crab my first Summer out of high school (reminder, kids: check your expiration dates), so that was out. I swapped with flaked salmon but kept the shrimp in this version; I also sadly forgot the egg until I was eating trying to figure out what was missing. I was also wanting a little more mustard punch, so adjust yours as necessary.

And a note on seasoning: I happen to love this salad with way too much pepper and salt, because that’s how my family usually served it. This recipe includes a normal amount of each (depending on how HAM you go with the cracked pepper); I had to go back twice for more after the salad hit the fridge.

gluten-free, pescatarian, vegetarian and vegan with substitutions

Avocado Dill Pasta Salad

Dressing:

1 avocado (mine was small and I could have gone for more)

2 cloves garlic

3 Tbsp. chopped fresh dill

1 Tbsp. Dijon mustard

2 Tbsp. water

Juice of 1/2 a lemon

Salad:

4 – 6 cups pasta of choice (I used rice spirals)

15 cherry tomatoes

1 smallish cucumber (about 2/3 cup chopped)

1 smallish bell pepper (about 1 cup chopped)

2 – 4 stalks celery (about 3/4 cup chopped)

1/2 shallot, minced

2 scallions, chopped

2 Tbsp. fresh parsley, chopped

1 tsp. celery seed (if using celery salt instead, you may not need to salt the salad – taste, taste, taste)

Loads of fresh cracked black pepper

Salt

Shrimp (I used 13 medium), peeled, cooked & chopped (optional)

Krab, crab or salmon (also optional)

2 – 3 Tbsp. your favorite mayo (optional)

Start you pasta boiling according to package directions, taking care to salt the water. When almost done, chuck your shrimp in to cook. Drain and set aside.

Pull the shrimp and chop. Add to a large bowl.

Chop the cucumber, bell pepper, celery, scallion and parsley. Add to the big bowl.

Mince the shallot and add. Halve the tomatoes and add those too. Add the celery seed.

In a blender or food processor, blitz all dressing ingredients until smooth. If you want your dressing a little runny, add more water until desired consistency is reached. Mine turned out a bit thick, which I liked, but I ended up adding 2 – 3 Tbsp. Kewpie mayo to the salad to loosen it a bit.

Add the cooled-ish pasta and dressing to the bowl. Mix well to combine. Hit with a bunch of pepper. Taste. Add more salt, lemon juice or some mayo to finish off.

Stash in the fridge for a bit to chill and let the flavors get acquainted.

Serves 4 – 6 for a meal or more if a side

Thai-Style Red Curry

Finally! I’ve been trying to make a silky, luxurious feeling Thai-style red curry for a minute and keep screwing something up. Either I don’t let it reduce long enough, or I drown the flavors some how – or I forget a key component like curry paste or coconut milk.

This go round, I forgot to pick up coconut milk. I swear my kitchen eats the stuff. I’ve lost like 3 cans of it in the last few months. But, with a last-minute grocery trip I was all ready to go. Whoo. I’m glad I was, too – this is a good one.

gluten-free, paleo, pescatarian

Thai-Style Red Curry

1 can coconut milk

Veggie, fish or chicken stock (1 of the empty coconut milk cans’ worth)

2 Tbsp. Thai red curry paste

2 tsp. sugar

2 Tbsp. fish sauce

2 Tbsp. soy sauce/coconut aminos

Zest and juice of 1 lime

2 stalks fresh lemongrass, peeled to reveal the soft center – mince 1 and whack the other with the back of your knife to release its flavors while cooking

1 inch fresh ginger, peeled and minced

1 bell pepper, chopped

1 scallion, thinly sliced

2 Thai red chilis (optional), minced

1.5 cups pumpkin or butternut squash, chopped

3/4 cup chopped okra

2 Tbsp. minced basil

Minced smoked salmon (optional)

Rice to serve

This is a simple slow-cooker dump meal. Prep all ingredients and dump into your cooker (minus the salmon, basil and green parts of the scallions). Cook however you would make a stew.

When complete, add to a saucepan and simmer until reduced a bit and silky. Serve over rice, topped with the green parts of the scallion and chopped basil.

Serves 4

Orange Salmon

This recipe is unabashedly stolen from a (mostly) Internet friend, who daily sets his sights on making the rest of us in our little corner of the (virtual) world drool.

Gluten-free, pescatarian

Orange Salmon

2 salmon fillets

1-2 cups cooked rice

1 cup snow peas

1 orange

1 thumb + 1 thumb ginger

1 Tbsp. + 2 Tbsp. sesame oil

1/4 cup soy sauce

2 Tbsp. rice vinegar (the original recipe called for mirin, but I can’t get that where i live)

1 Tbsp. honey

2 cloves garlic

1 green onion

Sesame seeds

Mix together the soy sauce, 2 Tbsp. sesame oil, rice vinegar and honey. Grate and stir in the garlic and 1 thumb ginger.

Brush the mixture over your salmon and place skin side up on a prepared baking sheet.

Broil 3 – 5 minutes, flip, baste, and broil another minute or two – until your desired done ness is reached.

While the salmon is working, bring the other Tablespoon of sesame oil up to medium-high in a large pan. Add the snow peas in and toss. Grate the second thumb of ginger in and toss. Zest the orange and toss in.

Sauté until browned in spots. Remove.

Supreme the orange and slice each segment into thirds.

To serve, toss the rice with the segmented orange. Thinly slice the green onion and toss in.

Arrange the rice mix in a bowl, top with a bed of snow peas, and a salmon filet. Sprinkle sesame seeds over the whole lot.

Serves 2 for dinner

Chili Tuna Fried Rice

This pantry-friendly fried rice is quick enough for a weeknight meal (for when the world gets back to working outside the home), and makes a great lunch the next day if there are leftovers.

Gluten-free, pescatarian

Chili Tuna Fried Rice

1.5 cups leftover cooked rice (I used sushi rice)

1/3 cup frozen shelled edamame

1/3 cup frozen cut green beans

2 Tbsp. neutral oil

2 eggs

1/4 cup coconut aminos

1 Tbsp. fish sauce

1 Tbsp. sambal olek

1 green onion, sliced

1/2 can chili tuna in oil, drained

Add your neutral oil to a large pan over high heat. When it shimmers, add the frozen veggies and green onion. Stir fry until no longer frozen and starting to look cooked.

Add the rice and tuna. Continue to stir fry until the veggies begin to brown.

Make a well in the center of the rice mixture and crack the eggs in. Let sit until the bottom is firm, then scrape up, folding into the rice mix.

Add the coconut aminos, fish sauce and sambal. Stir quickly to combine.

As written, serves 2 for dinner

Pantry Clear: Chili Tuna Rice

As you can see from my last post (see pantry clearing post #1), my pantry is all over the map – but the bulk of the ingredients center on Southeast Asia, specifically Japan.

Japanese is a cuisine my DH and I both love and both crave when we either need a little comfort (among other cuisines, tbh) but feel like we need to be a little nice to our bodies and digestive systems.

This dinner is quick, easy, and feels like a healthy hug. If raw egg yolk freaks you out, omit.

Gluten-free

Chili Tuna Rice

1 cup premade sushi rice (1/2 cup short grain rice cooked in 2 cups water + 1 Tbsp. rice vinegar, 1 Tbsp. sesame oil, and a few grinds salt)

1/2 can chili spiced tuna, drained

2 Tbsp. dried wakame

1 tsp. powder-style chicken bouillon

1/2 cup hot water

1 egg

1/2 tsp. ginger garlic paste

1 Tbsp. coconut aminos

1 tsp. butter

Generous sprinkle toasted sesame seeds

1 green onion, thinly sliced

Set the sushi rice on to cook however you cook rice. While the rice is cooking, boil the 1/2 cup water.

Add the wakame and chicken bouillon to a small bowl and add the boiling water over top. Stir to combine and let sit until the seaweed is reconstituted. Drain loosely when you’re ready to serve and add back into the bowl.

Add the butter, rice, coconut aminos, ginger garlic paste, tuna, and egg yolk. Stir well to combine.

Top with the sesame seeds and green onions and serve.

Serves 1 for dinner