Seafood

Name: Spicy Salmon Sushi Bowls
Prep time: 10 min
Total time: 10 min
Yield: 2 bowls
Ingredients: 8 oz cooked salmon, cooled; 1/2 cup shelled edamame; 1 small avocado, diced; 1 cup English cucumber, sliced into thin wheels; 1/2 cup carrots, shredded; 2 tsp sesame seeds; soy sauce, to taste; 1 tbs rice vinegar; 1/2 tsp granulated sugar; 1 1/2 cups cooked white rice, cooled; 1 tbs mayonnaise; 1 tsp Sriracha

Spicy Salmon Sushi Bowls

May 24, 2019 by laurenpacek Leave a Comment

These bowls allow you to enjoy all of the flavors of a delicious sushi roll, but in convenient bowl form!

These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.

These bowls give you all the sushi roll flavors that you love, but for far less effort

Even though they’re maybe not the most authentic thing ever, I can’t help but love a good Spicy California or Spicy Salmon Roll. But I’ve never been adventurous enough to try to make sushi rolls at home.

When I need to get my sushi fix but don’t want to leave my house and head to a sushi restaurant, I take a little bit of a shortcut. Basically, I take all of the flavors and ingredients that I love about sushi rolls and put ’em in a bowl.

A big Bowl of Food = comfort food at its finest

In addition to this bowl of sushi goodness being much more convenient to make and quick to come together than a sushi roll, there’s something about tucking into a big bowl of food that’s just really comforting. Joy the Baker has a whole series of Bowl of Food recipes, for instance.

Check it out. I think there’s something to it.

Make a little, or a lot!

As written, this recipe is for two bowls, but it can easily be scaled up.

I like to make enough for 4-5 portions and have this as a really delicious (decidedly un-sad) lunch at work. If you choose to do that, your coworkers will be very envious.

Spicy Salmon Sushi Bowls

Yield: 2 bowls

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

For the spicy mayo

1 tbs mayonnaise
1 tsp Sriracha

For the rice

1 tbs rice vinegar
1/2 tsp granulated sugar
1 1/2 cups cooked white rice, cooled

For everything else

8 oz cooked salmon, cooled
1/2 cup shelled edamame
1 small avocado, diced
1 cup English cucumber, sliced into thin wheels
1/2 cup carrots, shredded
2 tsp sesame seeds
soy sauce, to taste

Instructions

To make the spicy mayo

Combine the mayonnaise and Sriracha in a small bowl. Set aside.

To make the rice

Combine the rice vinegar and sugar in a small bowl.
Add the vinegar/sugar mixture to the rice and stir to combine.

To assemble everything

Divide the rice, salmon, edamame, avocado, cucumber, and shredded carrots between two bowls (see notes).
Drizzle with soy sauce.
Drizzle or dollop with spicy mayo.
Sprinkle with sesame seeds.

Notes

The bowls can be assembled in a way such that all of the ingredients are organized separate from one another, or you can toss everything together from the very start. You do you.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 644 Total Fat: 33g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 74mg Sodium: 654mg Carbohydrates: 51g Fiber: 9g Sugar: 5g Protein: 36g

Looking for other salmon recipes?

Roasted Shrimp Tacos with Pineapple Salsa

September 7, 2018 by laurenpacek 1 Comment

These Roasted Shrimp Tacos with Pineapple Salsa are light, fresh, and full of savory-sweet flavor. They’re also very easy to make, and come together quickly, making them an ideal weeknight meal.

We’re not strangers to tacos made with seafood, right? These Salmon BLT Tacos are still a favorite in my house. I think you’d love them, too.

I think that seafood in tacos (except for maybe fried/grilled fish) can be a little unexpected. But in my opinion, this kind of unexpected can be a really good thing.

If you’re looking for a more traditional taco filling, check out my Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas!

The combination of savory taco seasoning on sweet shrimp and sweet/tangy/spicy salsa is pretty perfectly complementary. I’m was getting ready to say that it’s a great meal for summertime, but really, it’s a great meal for any season.

5 from 1 vote

Shrimp Tacos with Pineapple Salsa | A Nerd Cooks

Roasted Shrimp Tacos with Pineapple Salsa

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

Course: Main Course

Cuisine: Mexican, Tex-Mex

Author: Lauren Pacek

Ingredients

For the salsa

2 cups pineapple, diced
1 cup tomato, diced
1/2 - 1 jalapeño pepper, minced
2 tbs cilantro, minced
1/2 lime, juiced
salt and pepper, to taste

For the shrimp

1 lb raw shrimp, peeled, deveined, and tails removed
salt and pepper, to taste
1 packet taco seasoning
1/2 lime, juiced

For the tacos

6-8 corn tortillas
guacamole, optional
queso fresco, optional

Instructions

To make the salsa

Combine all ingredients in a medium-sized bowl. Set aside.

To make the shrimp

Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
Place the shrimp, salt, pepper, taco seasoning, and lime juice in a large zip top bag. Close the bag and shake until all shrimp are covered in seasoning.
Place the seasoned shrimp on the prepared baking sheet. Bake for 10 minutes, or until shrimp are just cooked through.

To assemble the tacos

One at a time, toast the corn tortillas in a dry skillet over medium heat until they just begin to crisp (~1-2 minutes per side).
Fill the tortillas with shrimp and salsa, as well as whatever other toppings you'd like.

Need more taco action in your life? I got you! Salmon BLT Tacos are unexpected and delicious. Three Ingredient Slow Cooker Taco Chicken and Pressure Cooker Carnitas are a little more traditional, but no less tasty.

Easy Roasted Shrimp

July 20, 2015 by laurenpacek 5 Comments

These Easy Roasted Shrimp are, as the name implies, very easy to make. You only need a few ingredients and a little bit of time to make a delicious, healthy main course.

You can change up the spices and seasonings depending on your tastes or the situation, too.

I’ve been making these easy roasted shrimp for my husband and myself since we moved in together 6 years ago.

They’re so simple, healthy, and yet delicious. I’ve used them to top salads, pasta, rice dishes, and often just eat them on their own with a roasted vegetable or two.

If you like this recipe, you’ll probably also love my Easy Baked Salmon. It’s just as easy, tasty, and customizable.

Easy Roasted Shrimp

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

Course: Main Course

Cuisine: American

Author: Lauren Pacek

Ingredients

1 lb raw medium/large shrimp, peeled and deveined
1 tbs olive oil
kosher salt and pepper, to taste
1 lemon, juiced

Instructions

Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
In a large zip top bag, combine the raw shrimp, olive oil, salt, pepper, and lemon juice. Toss it all around until the shrimp are well coated.
Lay the shrimp, in a single layer, on the prepared baking sheet and bake for 10 minutes. The shrimp will be opaque and firm to the touch.

Salmon BLT Tacos

July 10, 2015 by laurenpacek 11 Comments

These salmon tacos take on all of the delicious flavors of a BLT. Salmon BLT Tacos. Need I say more? Didn’t think so.

These tacos are the product of leftover ingredients from various dinners throughout the week + my foodbrain working overtime.

Salmon BLT Tacos

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

Course: Main Course

Cuisine: American, Mexican

Servings: 8 tacos

Author: laurenpacek

Ingredients

1.5 lbs salmon , roasted (see notes)
3 tbs Ranch dressing
1-2 tsp Sriracha
8 corn tortillas, small
6 strips bacon, cooked and crumbled
arugula
cherry tomatoes, quartered
cheddar cheese, grated

Instructions

Flake the cooked salmon with a fork. Set it aside for a moment.
In a small bowl, combine the Ranch dressing and Sriracha. Set aside.
Heat the corn tortillas in the microwave (30 seconds, sandwiched between layers of damp paper towels) or on the stovetop in a dry skillet over medium heat.

To assemble the tacos

Start with a little bed of arugula, followed by the salmon.
Top with some quartered cherry tomatoes, shredded cheddar, crumbled bacon, and a drizzle or two of the spicy sauce.

Recipe Notes

Notes: The recipe for roasting the salmon can be found here.

Need more tacos? Yes. Yes, you do. How about these Roasted Shrimp Tacos with Pineapple Salsa? Or Three Ingredient Taco Chicken? These Turkey Taco Wonton Cups are also great.

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

February 17, 2014 by laurenpacek Leave a Comment

Sean and I don’t really make a big deal out of Valentine’s Day, but I used the holiday as an excuse to buy an expensive piece of salmon, and made this (and an awesome risotto, which can be found here) for dinner on Friday night.

The pictures don’t do it justice, but this was very tasty, and a pretty fool-proof method for cooking fish.

I saw this recipe in the January issue of Bon Appétit magazine.

You’ll need:

1 medium fennel bulb, thinly sliced
1 blood (or navel) orange, thinly sliced and seeds removed
1 Meyer (or regular) lemon, thinly sliced and seeds removed
1 jalapeño pepper with seeds, thinly sliced
4 sprigs fresh dill, plus more for serving
2 lb. skinless salmon fillet
3/4 cup olive oil
kosher salt

Preheat the oven to 275 degrees F.

Toss the sliced fennel, orange, lemon, pepper, and dill sprigs in a shallow baking dish. Season them with salt and pepper

Set salmon fillet on top of the fennel mixture and season with kosher salt. Pour the oil over.

Roast salmon until it is just cooked through (30-40 minutes).

Easy Baked Salmon

May 22, 2013 by laurenpacek 6 Comments

This baked salmon is delicious, moist, and could not be easier to make. It is impressive and tasty enough to serve to guests, yet easy enough to make on a weeknight.

For whatever reason, I have a hard time cooking fish. I’ve tried (unsuccessfully) to cook it on the stovetop many times. I have a tendency to want to fiddle with the fish, rather than allowing it to cook enough so that it releases easily from the pan.

However, this method is foolproof! Enter: baked salmon. All you have to do is drizzle your salmon with olive oil, season, and wrap it in some foil. Slide it into the oven and find another way to occupy your time for the next 20 minutes or so. Done and done.

Oftentimes I will serve this as the main course, with some roasted vegetables on the side. It’s tasty and healthy. I’ve also been known to flake this salmon and use it in these Salmon BLT Tacos, too. It might sound like an odd combination, but trust me, it works.

Easy Baked Salmon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Course: Main Course

Cuisine: American

Servings: 4 people

Author: Lauren Pacek

Ingredients

2 lbs salmon, 1 to 1.5-inches thick (see notes)
1 tbs olive oil
kosher salt and pepper, to taste (see notes)
1 lemon, sliced into thin rounds

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with foil. Set another sheet of foil on top that's big enough to fully enclose your salmon fillet. Spray with cooking spray. Set aside.
Pat the salmon dry and set it atop the foil that has been sprayed with cooking spray.
Drizzle or brush the olive oil onto the salmon. Sprinkle with salt, pepper, and whatever other seasonings you're using. Lay the lemon slices on top in a single layer. Enclose the salmon in the foil, making a tightly sealed packet.
Bake for 20 minutes.

Recipe Notes

Notes:

Tack on an additional 4-6 minutes of cooking time for every additional 1/2 inch in thickness
Season your salmon with whatever herbs and spices sound good to you. I often add garlic powder with the salt and pepper. I also like to season it with thinly sliced garlic, soy sauce, and fresh grated ginger.