Teriyaki Salmon Bowls
⅓ cup teriyaki sauce
(homemade or store-bought)
2 (4-oz) salmon filets
3 cups broccoli florets chopped
½ tablespoon avocado
or melted coconut oil
1 cup cooked white or brown rice
1 cup shredded red cabbage
½ cup shredded carrots
½ bunch green onions, chopped
½ avocado quartered and sliced
1 lime quartered
Sesame seeds or gomasio, optional
Homemade Teriyaki Sauce
1 tablespoon avocado oil
or sesame oil
¼ cup low sodium tamari
or low sodium soy sauce
½ tablespoon maple syrup or honey
2 cloves of garlic minced
1 teaspoon apple cider vinegar
or rice vinegar
½ teaspoon fresh ginger grated
or minced
Add ingredients for teriyaki sauce to a small bowl and whisk together until combined.
In a shallow baking dish, pour 1/4 cup teriyaki sauce over salmon filets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile, toss chopped broccoli with oil and a bit of sea salt.
Preheat oven to 425ºF and lightly grease a baking sheet or line with parchment paper.
Place marinated salmon filets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half. Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15 to 20 minutes.
Cook or reheat rice while the salmon and broccoli are baking.
To two bowls, add rice, and top each with a filet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime, and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately. Serves 2.
Poke Bowl
1 cup cooked sushi rice, short grain
white, or brown rice
½ lb sushi grade Ahi tuna,
cut into ½-inch cubes
¼ cup reduced sodium tamari
1 tablespoon fresh lime juice
1 teaspoon sesame oil
1 mango, chopped into ½-inch cubes
1 cup cucumber, chopped
1 jalapeño pepper, sliced
2 green onions, chopped
1 avocado, sliced
½ cup radishes, thinly sliced
¼ cup seaweed salad
Black sesame seeds, for topping
Sriracha Mayo
3 tablespoons mayo
1 teaspoon sriracha
Water to thin, if desired
Cook rice according to the package if you haven’t done so already.
Whisk together tamari, lime juice, and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge while preparing the rest of the ingredients.
Whisk together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside.
Add 1/2 cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeño, green onions, avocado, radishes, and seaweed salad. Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately. Serves 2.
Tuna Salad
2 (5-oz) cans of tuna, drained
¼ cup plain Greek yogurt
1 stalk (about ¼ cup) chopped celery
¼ cup diced red onion
¼ cup diced dill pickles
1 tablespoon mayonnaise, optional
1 tablespoon Dijon or German mustard
1 tablespoon chopped parsley
½ teaspoon ground pepper
¼ teaspoon sea salt
Combine drained tuna, yogurt, chopped celery, diced onion, chopped pickles, mayonnaise, mustard, parsley, pepper, and salt in a large bowl. Toss to combine, breaking up any large chunks of tuna.
Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich, or over a bed of greens.
Place salad in an airtight container in the fridge. The salad will keep for three to five days. Serves 2.
Fish Tacos
1 lb tilapia, halibut, or other white fish (rockfish, cod, or sea bass)
Juice from 1 lime,
about 2 tablespoons
1 teaspoon garlic powder
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon sea salt
8 small corn tortillas
Lime wedges for serving
Hot sauce or salsa for serving,
optional
Honey Dijon Cabbage Slaw
1 cup red cabbage thinly sliced
⅓ cup red onion thinly sliced
⅓ cup cilantro coarsely chopped
Juice from 1 lime
(about 2 tablespoons)
1 teaspoon dijon mustard
½ teaspoon honey
¼ teaspoon salt
Ground pepper to taste
Avocado Crema
1 large avocado
¼ cup Greek yogurt
Juice from 1 ½ limes
(about 3 tablespoons)
3 tablespoons fresh cilantro
½ teaspoon salt
2 tablespoons water
Place fish in a shallow dish and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne, and sea salt. Sprinkle over fish and gently rub in the seasoning. Allow the fish to marinate for about 10 minutes.
Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt, and pepper. Toss to combine. Set aside. Taste slaw and season with additional salt and pepper, if desired.
Make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt, and water in a blender or food processor and blend until smooth and combined. Set aside.
Heat grill to medium-high and lightly oil grill-grate with cooking spray. Arrange tortillas in a stack and wrap with aluminum foil. Grill fish until cooked through, 3 to 4 minutes per side. Place tortillas on cooler part of grill (we used the top rack) until warm, 5 to 8 minutes, turning halfway.
Break fish into large pieces. Divide fish among tortillas and top with slaw and avocado crema. Serve each taco with a small lime wedge for squeezing over the taco before eating. Serves 4.
