Salmon Bowl

This salmon bowl is delishes! Cook is low and slow gives it the creamiest texture.

Ingredients:
1 lb salmon fillets
2 tbsp grape seed oil
8 oz daikon, radishes, carrots and cucumber sliced thin
2 tbsp rice vinegar
3 tbsp franks red hot sauce
2 tbsp lime juice
2 c cooked rice
1 c cilanteo, minced
1/4 c chives, minced

Preheat oven to 250.

Place salmon on a baking sheet, spray with oil and season with salt and pepper. Bake until just cooked through, 25 – 30 minutes.

Place the daikon, radishes, carrots and cucumber slices in a bowl and season with salt. Massage to soften and poor off any excess water. Add vinegar and toss to cook. 

Whisk together the lime juice, hot sauce and 2 tbsp oil in a bowl. 

Divide rice amount bowls. Break up the salmon into pieces and scatter over the rice, drizzle with vinaigrette, top with pickled veggies, cilantro and chives.

Serves 2.

Carrot and Daikon Salad with Peanut Dressing

This is adapted from Diana Henry’s A Change of Appetite. It’s crispy and crunchy with a spicy sauce – how can you go wrong? I added some spinach and served with brown basmati – if you can’t go without meat add some grilled chicken.Ingredients

EQUIPMENT:
food processor or a blender
9 1/2- inch springform pan
INGREDIENTS:
Vegetable oil and flour for preparing the pan
3 cups pumpkin or butternut squash puree
3/4 cup 1% fat milk
1/3 cup honey (113g)
1/3 cup unbleached, all-purpose flour
Grated zest of1lemon (preferably organic)
1/ 4 teaspoon fine sea salt
1/2 teaspoon vanilla extract
3 large eggs, lightly beaten
LEMON SAUCE:
Grated zest of 1 lemon, preferably organic
1/ 3 cup freshly squeezed lemon juice
3 tablespoons honey
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Directions

1
1. Preheat the oven to 425 degrees F. Oil the pan and set aside.
2
2. In the bowl of a food processor or a blender, combine the pumpkin puree, milk, honey, flour, lemon zest, salt, vanilla, and eggs. Process to blend.
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3. Pour the mixture into the prepared pan. Place the pan in the center of the oven and bake until golden and firm, and a toothpick inserted into the center of the flan comes out clean, 35 to 45 minutes.
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4. Remove to a rack to cool. After 10 minutes, run a knife along the side of the pan. Release and remove the side of the springform pan, leaving the flan on the pan base.
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5. While the flan cools, prepare the topping: Combine the lemon zest, honey, and lemon juice in a small saucepan and simmer over low heat until the honey is dissolved, 2 to 3 minutes.
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6. Serve the flan warm or at room temperature: Cut it into thin wedges and top with the warm lemon sauce.

Ingredients:
1 daikon radishes, julienned
1 c shredded carrots
6 radishes, sliced thin
1 c mung beans
1/4 c cilantro leaves
1 TBSP rice vinegar
Juice of 1 lime
1 tsp sugar
2 c spinach

Combine vinegar, lime juice and sugar in a bowl, whisk until sugar is dissolved. Toss with remaining ingredients. Set aside.

Dressing:
1 1/2 TBSP peanut oil
3 shallots, sliced thin
2 garlic cloves, minced
3/4 inch piece of ginger, minced
1 red chile, sliced thin
1/4 c peanuts, chopped
2 tsp sugar
1 1/2 tsp soy sauce
2 TBSP sesame oil

Heat peanut oil in a skillet, add shallots, cook over medium heat until golden brown. Add garlic, ginger,-‘s chile cook for 1 minute. Add peanuts and sugar stir for a couple minutes until sugar starts to caramelize. Take off heat and lime juice and soy sauce. And 2 TBSP water then sesame oil.

Spoon peanut dressing over spass and serve.

Serves 2 – 4.
4 WW PP.