SALMON OR TUNA RECIPES

Name: Salmon and Tuna Poke Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Ingredients: - 300g sushi-grade salmon; - 300g sushi-grade tuna; - 150g imitation crab; - Handful edamame; - 1 mango ripe and diced; - 1 avocado ripe and diced; - 2 Persian cucumbers sliced; - 2 sheets seaweed cut thin; - Handful fried and crispy onion; - 2 tbsp soy sauce; - 1 tbsp rice vinegar; - 1 tsp fresh ginger grated; - 1 tsp honey; - 1/2 tsp sesame seeds; - 1/2 tsp hot pepper oil (optional); - 3 tbsp mayo; - 2 tsp sriracha (adjust as needed); - 1 cup Calrose rice; - 1 tsp rice vinegar; - 1 tsp sugar

SALMON AND TUNA POKE BOWL | FOODTALK

Salmon and Tuna Poke Bowl | Foodtalk image

Provided by Nour Kay

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 3

Number Of Ingredients 20

Ingredients

- 300g sushi-grade salmon
- 300g sushi-grade tuna
- 150g imitation crab
- Handful edamame
- 1 mango ripe and diced
- 1 avocado ripe and diced
- 2 Persian cucumbers sliced
- 2 sheets seaweed cut thin
- Handful fried and crispy onion
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp fresh ginger grated
- 1 tsp honey
- 1/2 tsp sesame seeds
- 1/2 tsp hot pepper oil (optional)
- 3 tbsp mayo
- 2 tsp sriracha (adjust as needed)
- 1 cup Calrose rice
- 1 tsp rice vinegar
- 1 tsp sugar

Steps:

- Mix fish marinade ingredients and marinate fish for 5 min
- Cook rice (2:1 water to rice ratio), once done, mix rice vinegar with sugar and coat rice
- Prepare your bowl:
- First layer: rice
- Add fish and other vegetables
- Top with seaweed and crispy onions
- Drizzle with sriracha mayo

SALMON/TUNA PATTIES WITH DILL SAUCE RECIPE - FOOD.COM

Salmon/Tuna Patties With Dill Sauce Recipe - Food.com image

I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4-5 patties, 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons carrots, finely grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried parsley flakes
1 salmon fillet, precooked without bones
1 tuna fillet, precooked without bones
2 eggs, well beaten
1 1/2 tablespoons red bell peppers, minced
1 1/2 tablespoons celery, minced
1 tablespoon onion, minced
2 tablespoons olive oil
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon fresh dill weed, chopped

Steps:

Flake the salmon and tuna fillets and mix together.
Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
Blend well set aside.
In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
Put the olive oil in a heated skillet over medium heat.
Using a large ice cream scoop, place mounds of fish mixture into the pan.
Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
Cook patty for 4-5 minutes before gently flipping to the other side.
When you flip the patty it should be golden brown.
HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
Top each patty with a dollop of dill sauce and enjoy!

Nutrition Facts : Calories 569.8, FatContent 41.6, SaturatedFatContent 12.1, CholesterolContent 292.9, SodiumContent 932.3, CarbohydrateContent 7.4, FiberContent 0.6, SugarContent 4, ProteinContent 40.5

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