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I made honey sriracha salmon for lunch yesterday. Served it with cucumber (sesame oil and rice vinegar) salad on top of napa cabbage. I used this recipe, but just didn’t use rice: https://www.skinnytaste.com/salmon-rice-bowls/
We get a package of wild Alaskan sockeye salmon with every delivery from our meat subscription service, and we have not been eating salmon for dinner all that often so I’ve started utilizing it for lunch because there’s a lot. Like currently I could eat a piece every day for a few weeks and not run out.
For dinner, I made a shrimp bowl using PK’s avocado oil. I cooked the zucchini first. I skinned it because the texture was bothersome to me….maybe it was a different type that what is usually at the store, but it weirded me out so the skin had to go. It was a rough sandpaper-like texture. After the zucchini was sauteed, I added the shrimp and seasoned it with salt, pepper, garlic, onion, cumin, ancho chili, and paprika.
Again I threw it all on top of napa cabbage and added half an avocado. Not pictured is Cholula hot sauce on top.
In between lunch and dinner, I met up with a friend for lunch and since I was not that hungry I just had chips and queso. The queso was okay, not THAT great, which is why I didn’t finish the entire cup so maybe that’s not a bad thing). I am so proud of myself because a few hours after that meetup, I actually mustered up the motivation to exercise! Did a little dumbbell circuit for 20+ mins, then I did a 20something minute Peloton ride on my cheapy bike from Amazon, and then went for a walk.
I’ll be looking into more salmon recipes because I need to switch up the flavors. Until yesterday’s honey Sriracha, I had been rotating between jerk and basic (salt, paper, garlic). Need more ideas!