Tonights Dinner Decided From

This recipe from Claire Cary at eat with CLARITY is one of our newest favorites at the Dinner Decided household. I stumbled across her recipe recently as I was trying to find some healthier recipes to start making at home. This recipe is perfect for a quick, simple and delicious weeknight dinner. This recipe has some really bright flavors bursting with spicey sriracha that comes together in just a few minutes.

When preparing this recipe its important to do some prep beforehand because once you start cooking this cook will go quite fast. First thing you need to do is remove the skin from the salmon. I have tried the hotwater “trick”and it was a disaster for me. It didn’t work and it had the added affect of starting to cook the salmon. My advice is to sharpen your knife and do it the old fashioned way. Start at the edge and start cutting. Once you get about an inch into peeling the skin off you may be able to use a paper towel to pull away the remaining skin. If not continue with your sharpend knife any cut along the way. It may be tedious the first time you try, but I promise its gets easier the second or third time you make this recipe. Don’t worry if you don’t make a perfect cut and leave a tiny bit of meat behind. Once you have the salmon skinned and cubed make sure you have time to marinate the salmon for a full hour

While the salmon is marinade, prep the rest of your bowls. Edamame, cucumbers, avocados, carrots are popular choices. And thats exactly how I made my bowls. However, peas, diced bell peppers, spinach or steamed broccoli would also be good options. If I have the time I like to make this Asian Cucumber salad  recipe from feasting at home. If not then I simply put the sliced cucumbers and carrots in a bowl with enough red wine vinegar to cover along with a pinch of salt for about an hour.

When you are done marinading it is time get the pan nice and hot. The key to getting crispy salmon that isn’t overcooked is to make sure the pan and the oil is nice and hot. Once you start cooking prepare to go quickly. Working in batches and allowing the pan and oil to return to temp between batches is the key for consistency. 

Using an air fryer is another popular way of cooking this if you prefer.
You could also use hot honey if you prefer.

Then once you assemble you bowl. Top it with some creamy srirach mayo. I never seem to be able to use all of the mayo before it expires if I buy the store bought version. So I make small batches of my own. This recipe won’t let you down from Chili Pepper Madness. 

I like to use any leftover salmon on top of a salad. However, if you would prefer to make another bowl the next day reheating in an air fryer is the way to go