Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.


Salmon with Cucumber and Miso Dressing

Another easy and tasty dish from Diana Henry. I opted to cook my salmon.

6 oz salmon, with skin
4 oz cucumber, halved and sliced thin
1 tbsp White Miso paste
1 tbsp soy sauce
1 tbsp miran
1 tsp rice wine vinegar
1 tbsp peanut oil
4 scallions, sliced thin
1/2 tbsp pickled ginger
1 tsp sesame seeds, toasted
Micro greens
1 c cooked brown rice

Preheat over to 350. Season salmon with salt and pepper, spray with olive oil and cook for 10 – 15 minutes until just cooked through.

Combine miso, Miriam, soy, vinegars and oil in a small bowl. Toss the salmon and cucumber with the dressing.

Place rice in the bottom of a bowl. Add salmon and top with remaining ingredients.

Serves 2.

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.

Pressure Cooker Mustard Salmon

Fancy dinner in less than 30 minutes? You got it! I served it with some sautéed spinach and baked bread.

16 oz 2 thick salmon filet
4 tbsp dijon
1/2 tsp dill
1/4 tsp black pepper
1/2 c white wine
1/2 c broth
1 onion, sliced thin
2 tbsp creme fraiche or heavy cream

Pour wine and brothe into multicooker, add onions. Place a vegetable steamer on top of the onions and line with parchment paper. Lay the filet on top, spread mustard on fillet, sprinkle on dill and pepper.

Cook on high pressure (9-11 psi) for 6 minutes.

Place the salmon on a platter and cover with foil. 

Set cooker on medium high, whisk in creme fraiche and bring to a boil whisking. Cool until thickened. Pour over fillet and serve.

Serves 2 – 4.

Slow Cooker Poached Salmon

This takes about an hour – so the title is deciving. 

3 meyer lemons, sliced thin
3 sprigs parsley
1 shallot, sliced thin
1/2 c white wine
1 lb wild salmon
1/4 tsp salt
Black peoper
4 tsp capers, drained

Arrange lemons in a single layer in slow cooker, top with parsley and shallots. Pour wine in and add 1/2 c water. Place salmon on top, season with salt and pepper. Close lid and cook for 1 hour until it is opaque.

Place salmon on plates and top with capers.

Serves 4.

Salmon with Hazelnut Salsa

This hazelnut pepper salsa is amazing! It is from Ottolenghi’s cookbook. This is the perfect weeknight meal.

2 roasted red peppers
4 tbsp olive oil
2 tbsp hazelnuts
1/4 c chives
1 clove garlic
2 tbsp cider vinegar
Salt and pepper
1 – 2 lb salmon

Preheat oven to 400.

Combine all ingredients except salmon in a food processor and process until just smooth.

Spray salmon with olive oil spray and season with salt and pepper. Bake for 15 – 20 minutes until very light pink inside.

Serves 2 – 4.

Broiled Salmon with Green Onions

This is adapted from Bon Appetit. The salmon is moist and soft on the inside, crispy on the outside and oh so yummy! I served it with Asparagus with Pancetta and Shallots.

3 green garlic or cloves, spiced thin
3 tbsp lime juice
2 tbsp soy sauce
1 tbsp vegetable oil
2 tsp honey
1/2 tsp toasted sesame seeds
1 lb center cut salmon with skin on
1 bunch of scallions
Salt and pepper
1 jalapeno pepper, sliced thin

Combine first 6 Ingredinets. Pour 1/2 in a ziplock bag, add salmon and let marinade overnight. 

Preheat broiler to high.

Toss green onions with a little vegetable oil and salt. Lay on a baking sheet and broil until they start to brown. Top with salmon, drizzle with the marinade and 1/2 of the remaining marinade, top with sliced jalapeños. Broil until salmon is charred, 4 – 7 minutes. 

Serves 4.

Salmon with Carrot and Cucumber Salad

BACleanse so good!!! I changed a couple things – super easy and tasty dinner!

Cucumber-Yogurt Sauce
½ c Greek yogurt
1 small garlic clove, minced
1 tbsp lemon zest
1 tbsp lemon juice
1 cucumber thinly sliced
Salt and pepper

Carrot Salad:
1 tsp cumin powder
1/2 tsp ground turmeric
8 oz shredded carrot
1/2 c chopped cilantro
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper

1 lb salmon
Salt and peoper
1 tbsp canola

Cucumber-Yogurt Sauce
Combine yogurt, garlic, lemon zest, and lemon juice in a medium bowl. Fold in cucumber and season with salt and pepper.

Carrot Salad
Combine spices, carrot, cilantro, oil, and 1 Tbsp lemon juice in a medium bowl. Toss and season with salt, pepper, and lemon juice.

Season salmon with fine sea salt and pepper. Heat 1 Tbsp oil in a large ovenproof skillet over medium-high. Cook salmon, skin side down, undisturbed, until salmon skin is crisped and browned, 3–4 minutes. Gently turn fillets and cook until salmon is just opaque at the center, 1–2 minutes for medium rare.

Divide fillets among plates, skin side up, and serve with cucumber-yogurt sauce and carrot salad.

Serves 4.

Wild Salmon with Asparagus 


Salmon, salad and asparagus – the perfect spring meal. Also great for a weeknight meal. If you don’t have asparagus swap for green beans.

8 tsp balsamic vinegar
4 tsp olive oil
1/8 tsp salt
4 tsp capers, drained
1 lb asparagus, steamed and cooled 
1 lb salmon, skin on
Olive oil spray
6 c mixed greens
1/4 c shaved parmigiano

Preheat oven to 400.

Season salmon with salt and pepper. Spray a baking sheet with olive oil, then spray salmon. Bake for 15 – 20 minutes, until cooked through.

Combine balsamic, olive oil, salt and pepper and capers in a small jar. Shake to combine.

Toss greens with dressing and divide amoung for plates. Top with 1/4 asparagu and salmon and a little parmegiano cheese.

Serves 4.