Quick Sushi Snack, by Cheryl

Um, how is it the end of February and this is my first post of the year? 

This sushi has become a staple snack in our house. And it's super easy to make! My kids would have sushi everyday if we let them so this is a great option without breaking the bank. You really can put anything you want in here, but we've been keeping it simple with some sushi rice, avocado, and some cooked salmon in a sweet chili sauce. Dipped in some soy sauce this snack is just what everyone needs after a long day. Yum!

Ingredients: 

Salmon, cut into cubes, marinated in sauce for a couple of hours (optional)

Seaweed paper

Avocado, sliced

Sushi rice

Sweet chili sauce

Soy sauce, optional

Directions:

1) Cook sushi rice according to directions

2) Cook cubed salmon in a pan until just cooked through. 

3) When rice and sushi are done, arrange them on the seaweed with the avocado. Roll the seaweed. Cut in half or into pieces. Dip in soy sauce for extra flavor. 

Deconstructed Salmon Avocado Rolls, by Cheryl

While scrolling Instagram Jon came across a reel that featured these deconstructed salmon avocado rolls and immediately knew that we had to make them. I made them right away, ha! They were so good! They look like they take a while to make, but they were actually super easy and quick. These were great for dinner, but also for quick snacks throughout the day. Yum!

Ingredients: 

1 salmon fillet, cubed and removed from the skin

Bachans or other Japanese bbq sauce

Traeger Fin and Feather rub (I used a mix of sugar, salt, paprika, onion powder, and chili pepper)

1 cup sushi rice

Avocado, cubed

Directions:

1) Preheat the oven to 350. Marinate the salmon with the bbq sauce and rub. This is a quick marinade while you prep the other stuff. 

2) Meanwhile, cook the sushi rice according to the package directions.

3) Cut the seaweed into squares. 

4) Place a tablespoon or two of cooked rice into each square. It'll soften the seaweed. Place each square with the rice into an individual cupcake tin. 

5) Top each cupcake tin with the salmon. 

6) Bake at 350 for about 10 minutes. Top with cubed avocado, a drizzle of spicy mayo, and chives. 

Pesto Salmon with Spinach Puree, by Cheryl

I made a discovery at Wegmans - they have a frozen spinach puree that comes in little ice cube shapes. You put some in a pot and heat up with a little olive oil and it is soooo good! It was such a great side to the fish we were having.. I plan on using it for other meals as well! This is such a quick and healthy meal to put together. I didn't have any of my homemade pesto on hand, but used a store bought version that I had. We served this with a side salad and sweet potato fries. This was super yummy, healthy, and was a hit. Yum!

Ingredients:

2 salmon filets 

pesto sauce

cherry tomatoes, cut in half

olive oil

Wegmans spinach puree

Directions:

1) Preheat the oven to 425.

2) In a baking dish place filets skin side down (mine didn't have skin). Put a couple of spoonfuls of pesto sauce on top of the fish to cover it. 

3) Toss the cherry tomatoes with a little olive oil and salt. Spread around the fish in the baking dish. 

4) Cook for 12-15 minutes (I do 12).

5) Meanwhile, cook spinach puree according to package instructions (5 minutes to cook).

6) Assemble with the puree at the bottom, then the fish, and finally the cherry tomatoes. 

Salmon Teriyaki Bowl, by Cheryl

While mindlessly scrolling Instagram I came across this recipe from Primal Kitchen. It looked so good from the way they showed the recipe I knew I had to try it! A quick Whole Foods shopping list was made and I was good to go! The recipe was super easy to make and was different! We enjoyed it very much. Next time I would make more of the mayonnaise, but other than that this was a great meal. Yum! 

Ingredients:

Salmon teriyaki:

1lb salmon, cut into cubes

Primal Kitchen no soy teriyaki marinade

Quick-pickled vegetables:

1 carrot, sliced into circles

1/3 cucumber, peeled, sliced into circles

2 tbsp water

2 tsp sugar

1 tsp salt

1/4 cup rice vinegar

Sriracha Mayo:

1/4 cup Primal Kitchen Mayo w/ avocado oil

1 tbsp sriracha or chili paste

Bowl Assembly:

1 cup short grain rice

1 avocado, diced

2 individual packages nori

1/4 cup chopped cilantro

1 tsp sesame seeds

Directions:

1) Cover salmon with teriyaki sauce in a bowl for at least 20 minutes.

2) Prepare the pickled vegetables. In a bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes. 

3) Line a baking tray with foil and spray with avocado oil. Add cubed salmon and broil in the oven until browned on top and cooked through, about 5 minutes.

4) Between 2 bowls, split rice evenly. Top with cubed salmon, vegetables, avocado, and drizzle the mayo.

5) Serve with nori and garnish with cilantro and sesame seeds.