The Best Salmon and Rice Recipes

Instructions

1. Preheat your air fryer to 400°F (200°C) for about 5 minutes.
2. In a small bowl, whisk together the honey, soy sauce, Dijon mustard, minced garlic, ground ginger, salt, and pepper. This will be the sweet glaze for the salmon.
3. Place the salmon fillets in a shallow dish or ziplock bag. Pour half of the sweet glaze over the salmon fillets, ensuring they are evenly coated. Reserve the remaining glaze for later.
4. Let the salmon marinate in the sweet glaze for about 15-20 minutes.
5. Remove the salmon fillets from the marinade, allowing any excess glaze to drip off.
6. Place the salmon fillets in the air fryer basket, skin-side down, making sure they are not touching each other. If needed, cook them in batches.
7. Cook the salmon in the air fryer at 400°F (200°C) for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
8. While the salmon is cooking, heat the remaining sweet glaze in a small saucepan over medium heat until it thickens slightly, about 2-3 minutes.
9. Once the salmon is cooked, remove it from the air fryer basket and brush it with the thickened sweet glaze.
10. Garnish the sweet salmon with sesame seeds and sliced green onions.
11. Serve the sweet glazed salmon hot, alongside steamed rice (or quinoa), and your favorite vegetables.

Instructions

1. Preheat your Coyote Pellet Grill to 350°F using Cedar or Alder pellets. These pellets are ideal for cooking fish and will infuse your salmon with a delicious smoky flavor.

1. In a small bowl, whisk together the olive oil, lemon juice, garlic, smoked paprika, thyme, salt, and black pepper.
2. Place the salmon fillets, skin-side down, on a piece of aluminum foil. Brush the olive oil mixture generously over the top of the salmon fillets.
3. Place the aluminum foil with the salmon directly on the grill grates, and close the lid. Cook the salmon for 15-20 minutes, or until the internal temperature of the salmon reaches 145°F.
4. While the salmon is cooking, prepare the sauce. In a small bowl, whisk together the mayonnaise, buttermilk, dill, lemon juice, zest, garlic, salt, and pepper until well combined.
5. When the salmon is done, remove it from the grill and serve it immediately, topped with the sauce.

Instructions

To make the salad dressing, add one avocado, a handful of fresh cilantro, a clove of garlic, the juice of one lime, and a pinch of salt and pepper to a blender or food processor. Blend until smooth, adding a little more oil if needed to thin out the dressing. Season to taste. Refrigerate until ready to use.

Remove skin from salmon and cut into cubes. Sprinkle spice rub onto salmon and coat thoroughly. Set aside.

1. Start with the cooked items, first corn. Add 1 tablespoon olive oil to a heated pan, add frozen corn, and cook through until corn is browned. Set aside.

2. Using the same pan, heat 1 tablespoon olive oil and add sliced mushrooms, cook until mushrooms are browned and cooked through, but not limp.

3. Using the same pan as the corn and mushrooms, add 1 tablespoon of olive oil to the heated pan and add spice-rubbed Salmon. Cook until the salmon is browned on the outside and the center of the cube is cooked through (not dark pink).

Salad Assembly - I added each salad topping as an individual item on top of the salad instead of scattering or tossing so that each component could be seen and the salad could be dressed and combined individually.

1. Add greens to each of the plates.

2. Add shredded carrots to each of the plates.

3. Add purple cabbage to each of the plates.

4. Add chopped cherry tomatoes to each of the plates.

5. Add sliced avocado to each of the plates.

6. Add the cooked corn to each of the plates.

7. Add the cooked mushrooms to each of the plates.

8. Add the cooked salmon to each of the plates.

9. Serve Avocado Cilantro Dressing on side.

Garnish with edible flowers

Instructions

Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.

Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.

In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Place the salmon fillets on the prepared baking sheet. Drizzle olive oil over the salmon and season with salt and pepper to taste.
3. Bake the salmon in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork and is cooked to your desired level of doneness.
4. While the salmon is baking, prepare the Bang Bang sauce. In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha sauce, honey, and lime juice until well combined.
5. Once the salmon is cooked, remove it from the oven and let it cool slightly.
6. Drizzle the Bang Bang sauce generously over the cooked salmon fillets, or serve it on the side as a dipping sauce.
7. Serve the Bang Bang salmon over cooked rice or quinoa. Garnish with chopped green onions and sesame seeds, if desired, for added flavor and presentation.