Spicy Salmon

When the craving hits, I got you.

Living in SoCal for over 20 years, I’ve been exposed to some of the best sushi on the planet outside of Japan.

This also means I’ve been exposed to some bad sushi over the years, ingested soy sauce that contains gluten, and mostly have given up altogether on sushi now that I rarely eat rice.

Although, shout out to places like Sugarfish, that have delicious gluten free options available so I can indulge my craving on rare occasion, without worrying about getting the soy sauce rash (IYKYK).

The other day, the craving for spicy salmon hit me so hard, I took matters into my own hands. Literally.

Thus, the recipe for Spicy Salmon was born.

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Before we get to this amazing recipe, I just have to address this…

I’ve been told by Substack subscribers that they don’t know that I have a food company. I manufacture no-sugar-added, organically sourced, DELICIOUS sauces and spices. Truly, they taste as if I walked into your kitchen and cooked them for you.

We are small batch, high-quality, eco friendly, and we hope you give us a try. We ship to the contiguous US (and the spices can go to AK and HI). And we are currently in these grocery stores and working tirelessly to get into more.

Please hop on over to Eat Happy Kitchen and stock up on The Dill Organic Ranch Seasoning to make some cooked salmon that will blow your mind.

We also have about 400 jars of Pumpkin Marinara that are on the way into the online store, so please GRAB them before they sell out!

And here are some recipes to put that Pumpkin Marinara to good use:

Pumpkin Marinara Wings, Beef Stuffed Acorn Squash, Sausage and Ricotta with Pumpkin Marinara, and Pumpkin Curry. Click the link above for the recipes!

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OK, thank you for indulging me, now let’s make this super easy version of spicy salmon.

Perfect for summer…or anytime you lack the desire to actually cook anything.

You can buy sashimi grade salmon, but really, any fresh salmon will work. If you ask your butcher nicely, he will cut off the skin for you, but save that skin and fry it up with salt for a crunchy topping.

If you can find a sugar-free furikake at your local market, go for it. It’s such a delicious topping for so many things. However, you can also use sesame seeds and crumble up some dried seaweed or buy seaweed flakes.

You are welcome to check out the Poke Bowl recipe in Eat Happy Too to get an idea of how to season cauliflower rice and cucumber to serve with Spicy Salmon. Or you can be lazy like me and just make and eat this as-is.

Let’s get in there…

As always, here’s a downloadable PDF version of this recipe.

Spicy Salmon, photo and recipe by me, Anna Vocino

SPICY SALMON

(Serves 2)

INGREDIENTS

• 1 pound sashimi grade raw salmon, skin removed

• 1-2 tablespoons coconut aminos (or use GF soy sauce)

• 1/4 cup mayonnaise

• 1 tablespoon sriracha sauce

• 1 tablespoon garlic chili sauce (the jar with the rooster on it)

• 1/2 teaspoon sesame oil

• 2 tablespoons sugar-free furikake seasoning (or mix together chopped dried seaweed and sesame seeds)

• 1 avocado, sliced for garnish

• Microgreens, chopped cilantro, chopped chives, or chopped scallions if desired, for garnish

INSTRUCTIONS

Dice salmon, place in mixing bowl, cover and place in fridge at least 30 minutes.

Remove bowl from fridge and dredge salmon pieces in coconut aminos.

In a smaller mixing bowl, whisk mayo, Sriracha, garlic chili sauce, and sesame oil. Take half of this spicy mayo mixture and toss with salmon pieces.

Divide spicy salmon between two serving bowls. Drizzle remaining spicy mayo overtop, or use as a dipping sauce. Sprinkle furikake over each bowl, then garnish with avocado, and your choice of any or all of the following: microgreens, cilantro, chives, or scallions.

Serve immediately.