- 1.5 lbs Sockeye Salmon
- Torn mixed greens
- 1 cup Jasmine rice
- 1 Tbsp Butter/margarine
- 3 Tbsp Safflower Oil* (adjust according to taste, I like a light oil so I use it sparingly)
- 1 Blood Orange
- 1 Tbsp Fennel seeds
- .25 cup Maple Syrup
- 2 Tbsps lemon juice
- Cook Jasmine rice according to directions and set aside.
- On low heat**, add butter, oil, fennel seeds, lemon juice, & syrup to a skillet.
- Add salmon once oil mixture is hot.
- Add half of the blood orange.
- Flip salmon often to ensure even coating while cooking or break it up as shown in image.
- Cook thoroughly.
- Once the salmon has finished cooking, add the remaining half of the blood orange and stir.
- Let fish cool slightly before adding over torn mixed greens so not to cook/scorch them.
*Grapeseed or any other light flavored oil would do
**If you like a crisped skin to the fish, turn the heat to medium and allow the oil mixture to become quite hot before adding the salmon skin first. Let it crisp/slightly brown before lowering the temperature and continuing to cook the salmon.
I don’t really care for the texture of cooked eggplant so I was looking for a different way to make it when I came across several recipes for “vegan bacon”. As I don’t eat bacon, I can’t tell you if this tastes like it but I can, however, tell you eggplant jerky is quite crispy and delicious! The portions herein are so you you can make as much or little as needed as eggplants come in all sorts of sizes and what’s “medium” to me may not be medium to you.
- 2 parts Teriyaki sauce (I highly recommend SoyVey brand teriyaki sauce and is what I used)
- 1 part Maple syrup (agave or molasses is a good substitute but you’ll need to adjust the portions to your liking)
- Option: Liquid smoke
- Slice your eggplant fairly thin (mine was nearly paper thin and worked perfectly)
- Mix the ingredients in portions enough to coat your eggplant slices.
- Let slices marinate for a minimum of twenty minutes.
- Lay down parchment or wax paper on your work area and place your dehydrator tray on top of it (this is to catch any drippings).
- Cover the bottom tray of your dehydrator in parchment paper (also to catch any drippings while dehydrating).
- Lay out the eggplant on the trays close together but not touching.
- Dehydrate at 115°F for 12 to 18 hours or until crispy.
- Store strips in an airtight container or plastic bag. Place a paper towel under or around strips to absorb any excess oil.
Okay, I’m going to give you TWO huge cheats here on how to make rolls at home. Yes, I’m a cheater. I’ll gladly admit it because honestly, it’s tasty and it doesn’t look like my rolls exploded once completed. And besides… is it REALLY cheating when it tastes better? Don’t answer that. So without further ado, here’s your two cheats on making rolls:
- Cheat One: Purchase a the gadget to make perfect rolls. There are several out there on the market and are usually under $10. Kids can use it too! Very easy and very handy to have.
- Cheat Two: When you don’t have sticky rice, you can use regular rice mixed with cream cheese! Yup. That’s right. I never seem to have sticky rice when I need it, never remember to pick it up from the store, and honestly, I love Jasmine rice far more. So in order to make rice sticky, I just add some cream cheese to the rice while it’s still hot, stir thoroughly and let cool. I use about 1 cup prepared rice with 1 8z. container of cream cheese but you can vary it according to your tastes. Also, this is a great time to add some spice to your rice such as ginger (if you don’t have the fresh stuff)!
So that’s technically two and a half cheats! Everything else is simple. Pack the mold with rice then seaweed (or seaweed then rice depending on the type of rolls you are making), layer your favorite innards (fish, veggies, avocado, whatever), pack more rice/seaweed on top and pack with the roll mold. Pop out the roll and cut it to desired lengths. Now won’t that impress your friends?
This is a great summer treat and perfect with in season fruit!
- 1 1/4 cups water
- 1 cup uncooked sushi rice or short-grain rice
- 1/4 cup sugar
- 1/4 cup light coconut milk
- ¼ teaspoon salt
- 10 orange slices
- 20 fresh strawberries
- Fruit juice of your choice (mango is a great one for this particular recipe)
- Options: Any fruit really works with this recipe but it’s better to have something that is relatively firm and won’t fall apart while eating.
- Place rice in a medium saucepan and add fruit juice instead of water. Bring to a boil over high heat; reduce and simmer until liquid is almost absorbed, about 15 minutes. Remove from heat and let stand 10 minutes.
- Place rice, coconut milk, and salt in a large mixing bowl. Mix until thoroughly combined, cover, and let cool.
- Dampen hands with cold water and divide rice into 20 equal portions, shaping each into a rounded ball. Press each ball into an oblong oval and place on a lined baking sheet.
- Top with orange slices and berries and chill until served.