Broiled salmon with scallions and sesame

https://www.bonappetit.com/recipe/broiled-salmon-with-scallions-and-sesame#

This was very good, and simple, but I forgot to sprinkle the chile on top!  Would definitely try again ... and aim to remember all the ingredients!

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Ingredients

3 SERVINGS

2

garlic cloves, thinly sliced

3

tablespoons fresh lime juice

2

tablespoons soy sauce

2

teaspoons honey

1

tablespoon plus 2 teaspoons vegetable oil

½

teaspoon sesame seeds, plus more for serving

3

8-ounce skin-on center-cut salmon fillets

Kosher salt

1

bunch scallions

1

Fresno chile, thinly sliced

Preparation

1) Whisk garlic, lime juice, soy sauce, honey, 1 Tbsp. oil, and ½ tsp. sesame seeds in a small bowl. Season salmon fillets with salt and place in a resealable plastic bag; add half of marinade. Seal bag, pressing out air, and let salmon sit 30 minutes. Reserve remaining marinade.

2) Preheat broiler. Toss scallions with remaining 2 tsp. oil on sizzle platter; broil until lightly charred, about 3 minutes. Remove salmon from marinade and set on top of scallions. Spoon some reserved marinade over and broil until salmon is charred around edges, about 6 minutes (watch closely to keep from burning). 

3) Spoon more marinade over; top with chile. Broil until salmon is charred and medium-rare at thickest part, about 2 minutes. 

4) Sprinkle with more sesame seeds. 

Cilantro Cashew Dressing

Cilantro-Cashew Dressing

https://www.forksoverknives.com/print/print.php?id=49088&email=mjssmd%40yahoo.com

Inspired by the flavors of Indian green chutney, this creamy vegan dressing recipe tastes great drizzled over salads, rice bowls, and roasted veggies. Not a fan of Cilantro? Try some of our other vegan dressings.

This was delicious.  I soaked the cashews in the morning - used hot water, then let it sit in the refrigerator until I returned to work.  It took about 5 minutes, as promised in the directions. 

I started out with just a drizzle of Agave Sriracha as the hot sauce but ended up adding, little by little, probably 1-2 teaspoons.  This evening, I served it over steamed broccoli and red pepper, but woke up dreaming about what else we could use it on.  Just about anything!  The consistency is dressing-like.  Next time, I might decrease the water to make it more like a dip.  It's a thin dip as is.  

By Darshana Thacker

Makes 1 cup
Ready In: 5 minutes

INGREDIENTS:

1⁄2 cup cashews - soak in 3/4 cup water

1 cup fresh cilantro leaves

3 tablespoons lemon juice

1⁄2-inch piece of serrano pepper, seeded

3 cloves garlic

1 teaspoon hot sauce (optional) 

Sea salt, to taste

Directions:

1. 1  Blend cashews and 3⁄4 cup water into a creamy texture. Add cilantro, lemon juice, serrano pepper, garlic, hot sauce (if using), and salt to taste. Blend until smooth.

2. 2  Taste and adjust seasoning.

 

Crispy Buffalo Cauliflower Bites from FOK

From FOK recipe site.  These were very easy, and tasted good with BBQ sauce, BBQ and hot sauce, or ranch dressing (we had a sample of Avocado Oil Ranch from a Thrive delivery).  They weren't exactly crispy, but they were firmer on the outside and creamier on the inside.  Probably could have let them go a few more minutes.   Almost gone with just 2 of us eating them, so must not have been too bad! 

Next trial, the batter was too thick, so the measurements below show the re-do.  There’s a lot of room for experimentation! 

Makes 6 cups
Ready In: 35 minutes

INGREDIENTS:

2⁄3 cup brown rice flour  (changed to just over 1/2 cup, reserve more in case batter is too thin, used whole wheat flour)

2 tablespoons almond flour  (3 Tbsp)

1 tablespoon tomato paste

2 teaspoons garlic powder  (1 Tbsp)

2 teaspoons onion powder (1 Tbsp)

2 teaspoons smoked paprika (1 Tbsp)

1 teaspoon dried parsley (1-2 tsp)

A little salt and pepper

1 head cauliflower, cut into 2-inch florets

1⁄3 cup Frank’s hot sauce or barbecue sauce (or BBQ sauce with some agave sriracha, or any combo you like)

Spinach Ranch Dip (or any Ranch)

Crispy Buffalo Cauliflower Bites

FROM FOK:  It took a lot of trial and error to find the right coating that would not draw out the moisture and would make the florets crisp, so I am pleased that it has turned out to be a very simple recipe. You will not need to add salt as the sauces have enough salt to season them. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip. Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute

By Darshana Thacker

1. 1  Preheat oven to 450°F. Line 2 baking sheets with parchment paper.

2. 2  Combine the brown rice flour, almond flour, tomato paste, garlic powder, onion powder, paprika, parsley, and 2⁄3 cup of water in a blender. (If you mix by hand, there’s less to clean ;-). ). Puree until the batter is smooth and thick. Transfer to a bowl and add the cauliflower florets; toss until the florets are well coated with the batter.

3. 3  Arrange the cauliflower in a single layer on the prepared baking sheets, making sure that the florets do not touch one another. Bake for 15 to 25 minutes, until crisp on the edges. They will not get crispy all over while still in the oven.

4. 4  Remove from the heat and let stand for 3 minutes to crisp up a bit more. Transfer to a bowl and drizzle with the sauce. Serve immediately.

Note: The buffalo cauliflower bites will get softer once they are coated with the sauce, so hold off tossing until the very last minute. Either a smoky barbecue sauce or Frank’s hot sauce would work well, but if you are like me and prefer sweet and spicy, then try a little bit of both. Serve with ranch or Caesar dressing on the side if you wish, or whip up a batch of Spinach Ranch Dip.