To prepare the Spicy Salmon Poke:
In a medium, whisk
Stir well to combine. Add salmon and marinate for about 30
Combine soy sauce, green onions, sesame oil, rice vinegar, ginger, and garlic in a bowl. Mix until thoroughly combined. Add salmon and marinate in the refrigerator for 30 minutes to 1 hour.
Divide brown rice among 4 serving bowls. Top with salmon, mango, cucumber, avocado, and strawberries. Sprinkle black sesame seeds on top.
Divide rice among 4 bowls.
Mix soy sauce, rice vinegar, sesame oil, and chile oil in a bowl to make dressing. Mix salmon with the dressing. Divide among the 4 bowls.
Top bowls with avocado, red bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion a sprinkling of sesame seeds.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
Peel skin off of salmon fillet.
Place salmon in a baking dish. Poke holes in the salmon and place bits of garlic inside.
Sprinkle remainder of garlic over salmon.
Place potato slices and chopped onion around salmon.
Pour olive oil and lemon juice onto salmon, potatoes and onions.
Sprinkle with salt.
Cover with a lid or tight foil.
Bake at 325\u00b0 for 30 to 45 minutes or until fish is flaky.
Salt to taste and serve with French Salad (see Salads for recipe) and French Bread.
riracha. Then, gently toss the salmon in the sauce to coat
go through the whole recipe here, but you can use
br>To Assemble
Brush salmon filet with olive oil and
ogether all marinade ingredients. Place salmon in marinade and gently toss
Smoke the salmon steaks over medium heat, using
Refrigerate until needed.
For salmon:.
In a small bowl
cover with plastic wrap and poke a couple of holes in
o cool.
Flake the salmon and add to the bowl
ixture over the bottom. Place salmon skin side-down in the
br>Season salmon fillets with salt, pepper, and garlic salt. Poke holes
eavy foil slightly longer than salmon.
Poke several holes in foil
Cut the salmon into 2-inch chunks. Fold