Tag: chili crunch

Asian Dishes · Fish

Air Fryer Salmon Bites with Honey Chili Crunch

cathysmahaLeave a comment

Air Fryer Salmon Bites with this yummy Honey Chili Crunch is amazing. It didn’t take long to put together and I still think about how flavorful this was. I had precooked brown rice on hand, which sped up the process. The sauce for the salmon is delicious, resulting in a crispy coating on the cooked salmon bites. If you like salmon and chili crunch, this is a must try.

Air Fryer Salmon Bites with Honey Chili Crunch

INGREDIENTS:
  • Salmon:
    • 3 tablespoons chili crunch
    • 2 tablespoons honey
    • 1 tablespoon rice vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon sea salt
    • 1.5 pounds raw salmon deboned and skin removed
    • 1.5 tablespoons avocado oil
  • Edamame:
    • 4 cups shelled raw edamame
    • 8-10 green onions, sliced diagonally
    • 3 teaspoons sesame oil
    • 1.5 tablespoons rice vinegar
    • 1 teaspoon sea salt
    • 3 teaspoons black or white sesame seeds
    • squeeze of fresh lime juice
  • Other ingreients:
    • 2 large avocados, cubed or quartered
    • 1/4 cup chopped fresh cilantro
    • 4 cups cooked rice
DIRECTIONS:
  1. Preheat the air fryer to 400 degrees Fahrenheit.
  2. Add the chili crunch, honey, rice vinegar, sesame oil, and salt to a large bowl and whisk the ingredients together.
  3. Next, slice the salmon into 1-1.5 inch cubes and transfer them to the bowl. Toss the salmon with the sauce until coated.
  4. Oil the bottom of the air fryer and transfer the salmon into the air fryer. Do not layer the salmon. If the air fryer is not large enough to fit all of the salmon, cook the salmon in batches. Drizzle 1.5 tablespoons of avocado oil over the salmon.
  5. Cook the salmon for 6-8 minutes or until the outside of the salmon starts to brown and the internal temperature reaches 145 degrees Farhrenheit.
  6. While the salmon is cooking, add the edamame, green onions, sesame oil, rice vinegar, salt, sesame seeds, and lime juice to a bowl and mix. Set aside.
  7. Remove the salmon from the air fryer and set aside.
  8. Assemble the bowls. Serve the salmon and edamame over white rice and top with avocado, fresh cilantro, and extra chili crunch if you’re feeling sassy.

Recipe from funfitfoodies

Soups and Stews

Carrot Ginger Soup

cathysmahaLeave a comment

My daughter, Megan, made several smooth soups for me after abdominal surgery. Initially, I ate the soup in it’s mild form and frozen some of the leftovers. Now that I’m fully recovered, I decided to spice it up a bit and added sour cream and chili crunch. Yum! Spice it up however you desire!

Carrot Ginger Soup

INGREDIENTS:
  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 3 garlic cloves, smashed
  • 1 pound carrots, roughly chopped
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon apple cider vinegar
  • 3 cups vegetable broth
  • freshly ground black pepper
  • 1 teaspoon maple syrup, optional
  • coconut milk for garnish, optional
DIRECTIONS:
  1. Heat the oil in a large pot over medium heat. Add the onions, salt and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and carrots to the pot and cook 8 minutes more, stirring occasionally.
  2. Stir in the ginger, apple cider vinegar, and broth. Bring to a boil, then reduce the heat and simmer for 30 minutes.
  3. Let cool slightly and transfer to a blender. Blend until smooth. If your soup is too thick, add a little water. If you would like your soup a little sweeter, add the maple syrup.
  4. Serve with a drizzle of coconut milk, if desired.

Recipe from LoveandLemons