Tag: mango

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Omni

Sticky Salmon

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sticky Salmon with Mango Salad

Wow, did I get sidetracked with The Protein Trio. There was just so much other goodness happening. But in case you were following along with Hot Honey ‘Baked Fried’ Chicken and then Rabbit/Chicken Cassoulet, the third protein in our protein trio is this sticky salmon. I paired it with a side salad/salsa that bears some resemblance to The Florida Salad of this summer where mangoes and avocados abound! The baked fried chicken is for the kids, the rabbit cassoulet is for cozy adults, and the sticky salmon is for date night. 

what you need

1 avocado, diced small

1 mango, diced small

1 jalapeno, diced super small

2 tablespoons of red onion, diced super small

1 cup romaine lettuce, cut into small pieces

1/4 cup fresh cilantro, chopped 

juice from 1 lime

1 teaspoon ground cumin

1 teaspoon salt

1 cup basmati rice 

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

2 tablespoons salted butter

how to make it - read it thru first!

marinate the salmon. combine onion powder, garlic powder, thyme, brown sugar, smoked paprika, cayenne pepper, and 1/4 cup olive oil in a small bowl and mix. Prepare your salmon pieces on a baking sheet on tinfoil and set each piece on a small pat of salted butter. Rub the tops with the spice mixture and let sit for a couple hours.

bake the salmon. depending on the thickness of your fish and desired doneness, the time for this can be variable. My go-to is 15 minutes on 350 then check it. I like just a little pink in the middle and my salmon is typically about 1-1.5 inches thick. Leave a little room to broil the salmon on high for 1-2 minutes after to crisp up the top (especially the brown sugar). 

while the salmon is baking, prepare the rice according to the package. 1 cup rice, 1 3/4 cups water, a dash of salt, and 1 tablespoon of salted butter. Simmer for 15 is typically how my basmati goes down. 

make the salsa salad. combine the avocado, mango, jalapeno, red onion, romaine lettuce, and fresh cilantro in a bowl and toss gently. Drizzle with the juice from 1 lime, perhaps a smidge of olive oil, and sprinkle with a dash of cumin. Your salad is all set. 

serve. spoon the rice into a bowl and pile that salsa salad alongside it. When the salmon comes out of the oven, throw a nice juicy piece on top of your rice. And you’ve got yourself the perfect salmon bowl. Enjoy! 

Healthier Weeknights
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Veggie

The Florida Salad

one and a half slices the Florida salad recipe local vegetables
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. 

Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads (and bacon wrapped dates) to another level. Melbourne Beach, Florida isn’t really known for its food but if you’re looking for a date night meal or a business dinner, I definitely recommend Crush. It is probably the only place in Melbourne that knows what it’s doing when it comes to cocktails and interesting dishes.  

At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. 

See for yourself…

what you need

3 cups romaine lettuce, cut into thin strips

1 cup diced mango

1 cup diced avocado

1/2 cup toasted coconut flakes (not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

1 cup rice noodles, cooked according to package, rinsed in cold water, and cut in half (pad thai rice noodles or vermicelli rice noodles, both fine)

1/4 cup fresh mint

1/4 cup fresh cilantro

(optional) toasted peanut crumbs for garnish

For the dressing:
1/8 cup olive oil

juice from half a lime 

1 tablespoon sriracha OR several dashes of cayenne pepper

1 tablespoon whole-grain mustard

1 tablespoon fresh honey

1-2 teaspoons soy sauce or Tamari 

how to make it

Toss all ingredients together in a serving bowl (except the coconut).

Add salad dressing and toss until well coated. Garnish with toasted coconut and toasted peanut crumbs, if using.

A note on toasting: I am constantly toasting coconut flakes, pumpkin seeds, and chopped nuts under the broiler. It takes a few moments with the broiler on high and adds so much flavor to salads and stews. For example, the toasted peanuts on top of the Cucumber Sesame Salad. Bomb.

More Salads
Categories
Omni

Cashew Chicken Noodle

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

OR

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

//

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice 

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour. 

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside. 

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds. 

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

 
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