Tag: edamame

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

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Asian Dishes · Salads · Vegetables

Cucumber Edamame Salad with Sesame-Ginger Dressing

cathysmahaLeave a comment

This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.

Cucumber Edamame Salad with Sesame-Ginger Dressing

INGREDIENTS:
  • Sesame-Ginger Dressing
    • 3 Tbsp. avocado oil (or grapeseed oil)
    • 3 Tbsp. rice vinegar
    • 2 Tbsp. toasted sesame oil
    • 2 tsp. lower-sodium tamari or soy sauce
    • 1 1/2 tsp. freshly grated ginger
    • 1 garlic clove, grated or minced
  • Cucumber Edamame Salad
    • 1 lb. English or Persian cucumbers, thinly sliced
    • 1 cup shelled edamame
    • 1 large avocado, cut into cubes
    • 1/2 cup thinly sliced green onion
    • 2 Tbsp. toasted sesame seeds
    • A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
  1. Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
  2. In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
  3. Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.

Recipe from DishingOutHealth.com

New Favorite · Skinny · Vegan · Vegetarian

Mediterranean Edamame Salad

cathysmahaLeave a comment

Edamame and Edamame Salad was a new discovery about 4 years ago.  I loved Edamame at our favorite sushi restaurant and I’ve enjoyed Edamame Salad at potlucks but have never made one.  When this recipe popped up in a recent issue of Relish.com it inspired me to try it.  As I mentioned on Tuesday, it paired well with the Yogurt Marinated Chicken.

The salad kept for days and I’ve enjoyed it as an entrée as well.  The Salad would be equally good without the Feta cheese, for those that are following a Vegan diet.

Mediterranean Edamame Salad

Vinaigrette:
1/4 cup white wine vinegar or sherry vinegar
1 garlic clove, minced
2 tablespoons finely chopped fresh oregano
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Salad:
2 cups cooked, shelled edamame
2/3 cup thinly sliced sun-dried tomatoes
1/4 cup diced red onion
1/2 cup black olives (Kalamata–I used mixed Spanish olives), pitted and halved
1/2 cup crumbled feta cheese
2 cups lettuce or greens

  • To prepare vinaigrette, combine vinegar, garlic and oregano, and mix with a whisk or in the blender.  Slowly add olive oil and mix well.  Add salt and pepper.
  • To prepare salad, combine edamame, tomatoes, onion, olives, feta and vinaigrette. Let marinate 30 minutes (or longer).
  • When ready to serve, toss or serve salad with lettuce or greens.

Courtesy of Get Fresh Memphis; Relish.com