Crispy Spicy Salmon Bowls from Hungry Happens

crispy spicy salmon bowls

servings: 4

prep time: 15 mins

cook time: 15 mins

total time: 25 mins

ingredients 

rice:

• 1 cup sushi rice, uncooked
• 2 tbs unseasoned rice vinegar
• 1 tsp sugar
• 1/2 tsp salt

salmon:

• 2 lbs salmon
• salt, garlic powder, onion powder, chili powder, paprika + dried oregano to taste
• 1/4 cup sesame oil (divided)

spicy mayo:

• 1/2 cup kewpie mayo
• 2 tbs Sriracha sauce- can substitute Sambal Olek
• 1 tbs honey

assembly:

• 1 large avocado, sliced
• 1 large carrot, juliened
• 3 persian cucumbers, sliced
• 2 scallions, diced
• 4 oz salmon caviar- did not use
• 1 nori sheet, sliced thin strips
• 1 tbs black sesame seeds

instructions

rice:

• Cook your rice according to package instructions. In a small pot, warm your rice vinegar, sugar and salt until just about to boil and then remove from the burner. Transfer your COOKED rice to a platter, evenly pour the mixture on top and fluff with a fork.

salmon:

• Remove the skin from your salmon. Pat dry the fish with a paper towel. Cube the salmon into 1.5 inch chunks. Season the pieces with the seasonings - generously. Toss them to spread it all over the pieces. 
• In a large skillet, working in 2 batches, heat 2 tbs sesame oil on medium high. Add HALF the salmon and cook for 3-4 minutes per side, gently turning. Internal temperature of salmon should be no less than 145°F. Transfer cooked salmon to paper towel lined platter. Wipe down your pan clean and repeat with remaining oil and salmon.

spicy mayo:

• Whisk all of the ingredients together until smooth. 

notes

You can use any rice you have on hand. You can also skip the vinegar mixture step. Dish will still be delicious.

You can sub in any cooking oil for the sesame oil. 

https://hungryhappens.net/easy-spicy-salmon-bowls/

© 2022 Hungry Happens

Thai Peanut Noodles

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter- I used chunky
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
*I like to add- onions and colored bell peppers when I warm up the sauce.  Then throw in some julienned spinach at the end.

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

Recipe from Our Best Bites

Broiled Salmon with Mango Salsa and Rice

Yummy.  The mango salsa was perfect with wild rice.  Great, fresh meal!

(Recipe and photo from juliasalbum.com)

Ingredients for mango salsa:

• 2 cups pineapple, chopped in small cubes
• 1 cup mango, chopped in small cubes
• 1 cup tomato, chopped in small cubes
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped finely
• 2 tablespoons freshly squeezed lime juice
•  Salt and pepper to taste
• 1 jalapeno, seeds removed, chopped

Ingredients for rice, salmon, and glaze:

• 2 cups uncooked rice or wild rice
• 1.5 pounds salmon, or 4 6-ounce salmon fillets
• garlic salt and pepper
• 3 tablespoons olive oil
• 2 tablespoons honey
• 2 tablespoons freshly squeezed lemon juice or lime juice
• 2 tablespoons soy sauce

1) Mix all chopped ingredients for mango salsa in a large bowl, add lime juice, add salt and pepper to taste. Set aside to let the juices do their work.

2) Cook 2 cups of uncooked rice according to instructions for the type of rice (or even quinoa) you’re using.

3) To prepare the glaze: combine honey, lemon juice and soy sauce in a small pan on medium heat until honey is softened and well incorporated with other ingredients. Set aside.

4) Preheat broiler. Season the salmon on both sides with salt and pepper. Before broiling salmon in the oven, I like to sear it a little bit on the stove top: this will add nice color and will also allow to easily remove the skin. Heat 3 tablespoons olive oil on high heat in a skillet until very hot. Add salmon, non-skin side down and sear on high heat for 2 minutes, constantly moving the salmon in the skillet so that it doesn’t stick. After it’s nicely seared, flip the salmon skin side down and continue searing for 2 more minutes on its skin side, constantly moving the salmon to avoid sticking to the skillet. After it’s nicely seared on the skin side, remove the skin easily with spatula.

5) Place the salmon in an oven-proof dish skin-less side up (with the side that used to have skin – down). Brush the top of salmon with half the amount of glaze prepared in step 3. Broil for about 3 minutes, brush with the remaining amount of glaze and broil for additional 2-3 minutes until nicely charred. Watch to make sure salmon does not burn because of the sugar in the honey. Remove from the broiler, cover with foil and let it sit for about 10 minutes before serving. This will allow salmon to cook through but not be overcooked.

6) To serve, place a scoop of rice (or quinoa) on one side of the dish and a scoop of mango salsa next to it. Top with salmon.

Coconut Shrimp

Coconut Shrimp is just plain heavenly.  We ate these yesterday with Allison's- Tom Kha Gai.  Scrumptious!  We like to use the Jumbo raw shrimp and butterfly them.  

Ingredients

• 1 egg
• 1/2 cup all-purpose flour
• 1/2-1 tsp cayenne (your preference)
• 2/3 cup 7 Up
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 3 cups flaked coconut
• 40 shrimp
• 3 cups oil for frying

Directions

1. In medium bowl, combine egg, 1/2 cup flour, 7 Up, cayenne and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/7 Up batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.  (We never refrigerate these, just put them right into the hot oil.)
3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Our Favorite Dipping Sauce

1/2 cup  Apricot Pineapple Jam
1/4 cup honey
1/4 cup Spicy Brown Mustard- or whatever type you have- Dijon is good
1/8 tsp ginger powder

Mix it all up.  Warm it up if you like.  Serve with Coconut shrimp, egg rolls, chicken nuggets.  My kids love it over rice!

Salmon Marinade

We love salmon and we really liked this marinade.
1 Tbl butter
1 Tbl honey
1Tbl brown sugar
2 Tbl soy sauce
2 Tbl dijon mustard
1 T olive oil
1 tsp minced garlic
Bring all ingredients to a boil in a small pan, just until combined. Pour over salmon- marinade for 15 minutes to 1 hour. Grill.

Crab Cakes- Sara

CRAB CAKES-Sara

• (can use salmon in place of crab)
• 1 cup cracker meal
  1 egg, beaten
  1/2 cup milk
  12 oz lump crab meat
  1 rounded tsp crab boil seasoning
  1 Tbsp baking powder
  A handful flat leaf parsley, chopped
  1 lemon, zested
• 1 lemon, cut into wedges, for garnish
  1 rib celery from the heart of the stalk, finely chopped
  Worcestershire sauce, several drops
  Hot pepper sauce, several drops
  2 tablespoons mayonnaise or ranch dressing
  Vegetable or canola oil, for frying
• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.

Fish Fry with Tartar Sauce- Sara

FISH FRY with TARTAR SAUCE-Sara

• Fish Fillets (6-10), washed and patted dry
• Flour (approx. ½ cup)
• 2-3 eggs (slightly beaten and mixed with 1-2 Tbsp water)
• Seasoned bread crumbs (approx. ½ cup)
• Salt, Pepper
• ¼ cup oil (or more)·
  
  • Heat oil in large skillet. In three shallow bowls place (separately) flour, eggs, and
    bread crumbs (mixed with salt and pepper). Coat fillets in flour,
    then egg, then bread crumbs. Fry over medium high heat
    until fish is flaky. Transfer to paper towels on plates to soak up
    extra oil.
  • Tartar Sauce:
  • 1 cup mayo, ¼ cup sweet pickle relish-drained, 1 Tbsp finely chopped onion, 1 Tbsp parsley, 1 Tbsp chopped
    pimento (opt), 2 tsp lemon juice·
  • Combine all ingredients.

Thai Shrimp Bisque- Sara

THAI SHRIMP BISQUE-Sara

• 1 ½ cups of rice, prepare as usual
  1 lb uncooked, tail-on shrimp
  ¼-½ c. onion, chopped
  1 ½-inch piece peeled fresh ginger, finely chopped
  1 tsp vegetable oil
  2 garlic cloves, pressed
  2 Tbsp cornstarch
  1 Tbsp sugar
  2 Tbsp Hoisin sauce
  1 tsp salt
  1 Tbsp tomato paste
  ½-1 tsp curry powder (to preferred taste)
  Dash of cayenne pepper
  8 oz sliced mushrooms (optional)
  Lime juice, to taste
  1 can chicken broth
  1 can lite coconut milk (or regular)
  1 can plain diced tomatoes, drained (or 1 cup diced, fresh tomatoes)
  2 Tbsp snipped cilantro
• Clean and remove tails from shrimp, set aside. Heat oil in medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne. Gradually add broth & coconut milk and lime juice. Bring to a boil. Add mushrooms; simmer 3-4 minutes. Add shrimp and tomatoes; simmer 3-4 minutes more until shrimp turns pink and is cooked through. Ladle into soup bowls; top with hot cooked rice and snipped cilantro. MMMmmmm....one of our favorites!

Salmon & Veggies- Ivalou

SALMON &  VEGGIES-Ivalou

• Fresh salmon
• Fresh lemon wedges
• Onion wedges
• Seafood seasoning
• Tomato wedges
• Salt & pepper to taste
• Fresh Aspargus
  
  • Place fresh slabs of salmon on tin foil and add onions, fresh tomatoes, asparagus and lemon wedges. Sprinkle with seafood seasoning and
    ground pepper. Wrap, place on cookie sheet and bake @ 375-400 for 40-50 minutes. (depending on size and thickness of salmon).

Thai Chicken, Shrimp & Broccoli

• 
  

This is a recipe that I made up.

• 1 large chicken breast cut in to 1 inch pieces. Cover with 2 tablespoons of cornstarch and a few shakes of curry powder. (Start out with less and then add more if you need it. I just eyeball the color). Cook with a tablespoon of olive oil and galic salt. Remove from pan and stir fry:
• 1 cup broccoli florets
  1 cup sliced carrots
  1/2 cup mushrooms
  
  • When the above are crisp tender, add chicken back and a handful or two of shrimp (tails removed) . Add:
    1 can coconut milk
    2 Tbl soy sauce
    2 Tbl lime juice
    1/2 tsp chicken boullion
    3 Tbl chopped cilantro
  • Serve over hot steamed rice. This is one of our favorites.

Crab Linguine

CRAB LINGUINE

• 6-8oz linguine, cook according to package directions
  1 pkg flake style crab
  2 large garlic cloves, minced
  1 tsp dried oregano, crushed
  1 cup whipping cream
  3/4 cup parmesan cheese, grated
  
  • Saute garlic, crab meat, add cream and cheese.
  • Sprinkle with:
    1 med tomato chopped
    1/2 cup sliced green onions
    The origional recipe called for the tomatoes and green onions to be cooked with the garlic- but I prefer the taste of them fresh, so do as you like.

Lemon Grilled Salmon

LEMON GRILLED SALMON

• 1/2 salmon fillet-the long ones, or salmon steaks
• Marinade:
  1/4 c. brown sugar
  3 Tbl chicken broth
  3 Tbl oil
  3 Tbl soy sauce
  3 Tbl green onions finely sliced
  
  • Combine and pour over salmon. Marinade at least one hour.
  • Place salmon skin side down on tin foil. Mix the following and sprinkle on top.
    3/4 tsp dill weed
    1/2 tsp lemon pepper
    1/2 tsp salt
    1/4 tsp garlic powder
  • Thinly slice one lemon and arrange on top of salmon. Cover with tin foil to form a tent. Grill for 15-20 minutes or until fish flakes.

Arthur Treacher's Fish Batter- Mylinda

ARTHUR TREACHER'S FISH BATTER-Mylinda

• 3 lbs fish fillets
  2 C all purpose flour
  3 C pancake mix
  3 C club soda
  1 T onion powder
  1 T seasoned salt
  
  • Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5
    min. Whip the pancake mix with the club soda to the consistency of buttermilk- pourable, but not too thin and not too thick. Beat in
    the onion powder and seasoned salt. dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat
    thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 degree oven to keep them crisp until all pieces have
    been fried. This batter is also great for doing fried onions and any other number of vegetables (green tomatoes, zucchini, boiled
    carrots, etc.) and anything else you like to batter fry.