Salmon Bowl

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

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.


Nori Salad Dressing with Pickled Veggies

This salad is a little fussy, it’s worth it.

6 radishes, trimmed, thinly sliced
2 large carrots, peeled, julienned
1/2 English hothouse cucumber, thinly sliced
2 TBSP sugar
1 TBSp salt
1 1/4 c unseasoned rice vinegar, divided
2 toasted nori sheets
1/4 c vegetable oil
2 TBSP soy sauce
1 TBSP rice vinegar
6 c lettuce

Place radishes, carrots, and cucumber in 4 separate bowls or jars. Bring sugar, salt, 1 c vinegar, and 2 c water to a boil in a medium saucepan, stirring to dissolve sugar. Pour pickling liquid over vegetables to cover; let cool. Cover and chill.

Grind nori in a blender, scraping down sides as needed, until finely ground. Add oil, soy sauce, mirin, and remaining 1/4 cup vinegar and blend until smooth. Toss lettuces and dressing in a large bowl to coat. Drain pickled vegetables and arrange on top of salad.

Chopped Salad

This is a great salad and it holds up in the fridge for quick leftover!

8 oz radishes, medium dice
1 red pepper, medium dice
1 red onion, small dice
2 small cucumbers, medium dice
2 tomatoes, medium dice
1/3 c cilantro, chopped
1/4 c flat leaf parsley, chopped

Toss to combine.

In a small jar combine:
5 TBSP olive oil
2 TBSP lemon juice
1 1/2 TBSP sherry vinegar
1 clove garlic, minced
Salt and pepper.

Combine in a small jar and toss with salad.

Serves 4.

Fattoush Salad

Another winner from “Jerusalem” by Ottolenghi!

3/4 c buttermilk
5 oz flatbread, ripped into small pieces
2 tomatoes, diced
4 radishes, sliced thin
4 green onions, sliced thin
2 Kirby cucumbers, diced
1/4 c mint, minced
1/4 parley, minced
2 cloves garlic, minced
1 1/2 TBSP lemon juice
2 TBSP olive oil
1 TBSP cider vinegar
Salt and pepper
1 TBSP sumac

Combine all ingredients and let rest at least 10 minutes.

Serves 4.

Butter Lettuce Salad


This salad is perfect for when you want something light to go with the rest of your meal.

3 TBSP olive oil
1 TBSP Champagne vinegar
1 TBSP minced shallot
2 tsp Dijon mustard
2 small heads of butter lettuce, outer leaves removed
4 thinly sliced radishes
1/4 cup assorted whole fresh herb leaves (such as tarragon, chervil, parsley, and cilantro)

Combine oil, vinegar, shallot and Dijon in a small jar, shake to combine. Toss with the remaining ingredients in a bowl.

Serves 4.