Entrees

This Hot Honey Salmon recipe is addicting – the perfect blend of sweet and spicy. The outer nori shell adds a mineral-rich crust, while the inside is layered with rice (you can use sushi rice for a classic take, or black rice for added antioxidants), pickled ginger, and a spicy honey glazed salmon. Once it’s out of the oven, top with avocado, scallions, cilantro, and sesame seeds. Best served straight out of the oven. While you could serve these as an appetizer, my husband I like to make it the meal, and serve some additional veggies on the side. 

Seaweed, like nori, is incredibly nutritious, and is something we don’t eat enough of in the west. This recipe makes including seaweed easy and tasty. Each nori sheet delivers approximately 1g of protein, plus a variety of vitamins and minerals, including Vitamins A, C, B1, and B2 as well as iodine, iron, and magnesium.

NOTE: Be sure to cook and cool your rice BEFORE making this recipe (day old rice is best), to prevent soggy cups…They’re still delicious, but you won’t get the crisp cup effect.

Hot Honey Salmon Sushi Cups

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Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings2

Equipment

• 12-cup muffin tin

Ingredients

Hot Honey Glaze

• 2 Tbsp honey raw
• 4 tsp hot sauce
• 1 Tbsp extra virgin olive oil can sub sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp unrefined salt (real, pink, or Celtic salt)
• 1/4 tsp black pepper

Salmon

• 2 filets wild salmon fillet (4-6 oz each) chopped into bite size chunks (about 1 cm pieces)

Nori Cups

• 6 sheets nori each sheet cut into 4 equal squares
• 1-1 1/2 cups rice cooked and cooled (day old is best)

Garnish

• 1 avocado diced
• sushi ginger (optional)
• 2 Tbsp cilantro finely chopped
• 1/4 cup green onion / scallion green parts only, sliced thin
• 1 Tbsp sesame seeds (black or white) can sub shichimi togarashi if you have it on hand

Instructions

• Make sure your rice is cooked and cooled (day old is best). Then, preheat the oven to 400 F.
• In a medium bowl, combine all the hot honey glaze ingredients, and whisk well until combined. Then, add the salmon chunks to the ball and toss to coat in the glaze evenly. Set aside.
• Lightly grease your muffin tin with olive or sesame oil. Hold one square of the nori and then take a second square of nori and put it on top at a 45 degree angle, so it makes a shape with 8 points. Then press that down into one hole in a muffin tin and use your fingers to press the nori up the side to make a cup. Spoon in a tablespoon or so of rice into the cup. Repeat with remaining nori and rice until all 12 holes are filled. NOTE: If your rice is hot, or not fully cold, the cups will become soggy - still delicious though!
• Next, divide the salmon evenly between the 12 cups. Bake for about 10-12 minutes until your desired doneness, and then optionally broil for 1-2 minutes to help everything crisp up. (Watch it when broiling to prevent overcooking) 
• To serve, use a butter knife to lift the cups up and plate. Top with chopped avocado, sushi ginger, scallion, cilantro and a sprinkle of sesame seeds. Serve immediately.

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This quick and easy shrimp quesadilla recipe is as tasty as it is pretty.

Since dairy is a common acne-trigger for many people, we use non-dairy cheese. (Miyokos and Violife are two favorite brands for taste and ingredients). We also stuff some veggies inside (because extra veggies are always a good idea) and protein-rich shrimp. For the tortilla, personally I like the Siete brand.

Shrimp Quesadilla

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3.17 from 6 votes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings1

Ingredients

• 1 Tbsp extra-virgin olive oil
• 2 cloves garlic minced
• ¼ cup red onion chopped
• ½ cup yellow, red, or orange bell pepper chopped
• 4 oz wild shrimp (cleaned and thawed if using frozen)
• 1 tsp taco seasoning
• ½ cup non-dairy cheese shreds
• 2 gluten-free tortilla

Instructions

• Heat a pan over medium heat, then add olive oil. Next add the chopped garlic, onion, and bell pepper to the pan. Cook for 1 minute or until tender.
• Add the shrimp and taco seasoning and cook for another 2-5 minutes, until the shrimp is cooked through and opaque, stirring occasionally. Transfer to a bowl.
• Clean the pan, and return to the heat. Add a tortilla then sprinkle with a thin layer of non-dairy cheese, about ¼ cup. Spoon about half the shrimp mixture on top in a flat layer. Cook for about 1-2 minutes, until the cheese starts to melt and the tortilla crisps up, then fold in half and remove from the pan.
• Repeat with the remaining tortilla. If you have leftover shrimp and peppers, serve on the side. Cut with a pizza cutter.

Recipe Notes

Instead of pre-packaged taco seasoning, make your own: Combine ¼ teaspoon each of chili or cayenne powder, garlic powder, and oregano with ⅛ teaspoon each of paprika, cumin, and black pepper. Mix well.

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