Tuesday, April 30, 2019

Salmon Sushi Bowls

We recently discovered that the salmon we buy from the local fish market is sushi grade. Ahhhh! Such a game changer. We've gone a bit overboard since then, buying huge slabs of salmon so we can grill some on a cedar plank and cut up the rest for sashimi. One time Steve bought a whole side of salmon. That was $$$ but so damn good.

Sushi bowl

These sushi bowls were everything I wanted them to be and more. I can't wait to make them again but next time I'll also buy some tuna so we can enjoy both types of fish.

Salmon Sushi Bowls
Inspired by Fox and Briar

1 pound sushi-grade salmon
1 avocado, cut into cubes
1 cucumber, peeled, seeded and cut into cubes
3 scallions, sliced on an angle
4 sheets nori, cut into strips
sesame seeds, for garnish
cooked edamame, optional
pickled ginger, optional
wasabi, optional

For the Sushi Rice
1 cup short grain white sushi rice
1 1/2 cups water
1 tablespoon rice vinegar
1/2 tablespoon sugar
3/4 teaspoon salt

For Soy Ginger Dressing
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon fresh grated ginger root
2 garlic cloves, minced

For the Spicy Mayo
1/4 cup mayonnaise
1 tablespoon sriracha (or more, to desired spiciness)
1/2 teaspoon fresh lime juice
1/2 teaspoon sesame oil

Remove the skin from the salmon and cut into bite-size chunks.

Rinse the rice until the water runs clear, then add to a pot with the 1 1/2 cups of water and let sit for 30 minutes. Turn on the heat and bring to a boil. Cover and reduce heat to low. Cook for 20 minutes. While the rice is cooking, mix the rice vinegar, sugar and salt in a small bowl. Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved. Once the rice is cooked, cool for a few minutes and then pour the vinegar mixture over the rice and stir until combined.

Mix the soy ginger dressing ingredients together in a small bowl, then do the same for the spicy mayo.

To assemble the bowls, add sushi rice to a bowl and top with a portion of salmon, avocado, cucumber, scallion and a few pieces of nori. Drizzle with the soy ginger dressing and some of the spicy mayo. Garnish with sesame seeds. You can also add cooked edamame, pickled ginger and/or wasabi.
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Thursday, April 11, 2019

Nut-Free Vegetable Korma

Indian restaurants are off-limits since Katie is allergic to nuts, but because I don't want her to miss out on all the amazing food I've spent the last few years slowly building a repertoire of dishes I can make at home. Vegetable korma is my favorite Indian dish to order whenever we try a new Indian restaurant so I was really excited to make a good at-home version.


The house smelled AMAZING while this was simmering away and I'm happy to report it was just as good as the traditional version with cashews. I forgot the cauliflower in our dish, but that just means I need to make it again.

Nut-Free Vegetable Korma
Adapted from The Wanderlust Kitchen

For the Sauce
1 medium yellow onion, peeled and halved
3 cloves garlic, peeled
1 (1-inch) piece ginger root, roughly chopped
1 jalapeno pepper, stemmed and seeded

For the Korma
1 tablespoon vegetable oil
1 tablespoon butter
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
2 small Roma tomatoes, diced
1 can unsweetened, full-fat coconut milk
3/4 cup plain yogurt
1 1/2 teaspoons brown sugar
1 medium red potato, peeled and diced
1/2 cup frozen peas
1/2 cup peeled, diced carrot
1 cup chopped fresh green beans
1 cup cauliflower florets

To Serve
Cooked basmati rice
Buttered and grilled naan

Place the onion, garlic, ginger and jalapeno in a blender with 1/2 cup of water. Process until pureed.

Heat the vegetable oil and butter in a large skillet over medium heat. Measure all of the spices (the curry powder through cardamom) in a small bowl. Once the butter has melted, add the spices and stir to coat the butter. You want to toast the spices to bring out their flavors.

Pour in the pureed sauce and cook for 2 to 3 minutes. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas, carrots, cauliflower and green beans. Stir well. Reduce the heat to a simmer then cover the pan and cook for 10 minutes.

Uncover and cook another 10-15 minutes, or until the potatoes are tender. Serve with cooked basmati rice, raita and naan.

Cucumber Scallion Raita
From Smitten Kitchen

1 cucumber, peeled, seeds removed, finely chopped
1 thinly sliced scallion
10-12 oz plain Greek yogurt
salt, to taste

Mix everything together and let sit in the fridge for a few hours so the flavors meld.
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