Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!
- 1½ tablespoons Thai red curry paste
- 2 tablespoons canola oil
- 3 tablespoons fresh lime juice, divided
- 1 tablespoon honey
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh cilantro, chopped, divided
- 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
- ¼ cup low-fat mayonnaise
- 1 tablespoon sambal oelek (or Sriracha sauce)
- Soak 6 wooden skewers in water for 2 hours.
- In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
- In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
- Heat stove-top grill pan or outdoor grill on medium-high heat.
- Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
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Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!
- Cooking spray (canola or vegetable)
- ½ cup pancetta, finely diced
- 1 tablespoon sesame oil
- 2 eggs, beaten
- ½ small onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, peeled and finely diced
- 1 cup roughly chopped kimchi
- 2 tablespoons kimchi juice, or to taste
- 1 12 oz. package frozen riced cauliflower
- ½ cup frozen edamame
- 3 tablespoons soy sauce, or more to taste
- 5 green onions, diced and divided
- Sesame seeds for garnish
- Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
- Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
- Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
- Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Adapted from: New York Times