**Yields:** 2 to 4 Servings
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
**Ingredients:**
* 1 lb salmon
* 1 Tbsp avocado oil
* 3 Tbsp coconut aminos or low-sodium soy sauce
* 1 Tbsp rice vinegar
* 5 large cloves garlic
* 2 tsp toasted sesame oil
* 1 Tbsp lime juice
* Sea salt to taste
**Sriracha Mayo (Optional):**
* ¼ cup mayonnaise
* 1 Tbsp sriracha
* 1 tsp pure maple syrup
**Instructions:**
1. If making the sriracha mayo, stir ingredients together in a small bowl, cover, and refrigerate.
2. Remove salmon from packaging, pat dry with paper towels, and chop into bite-sized chunks (skin on or off).
3. Combine avocado oil, coconut aminos, rice vinegar, garlic, sesame oil, and lime juice in a small bowl.
4. Place chopped salmon in a zip lock bag or container with the marinade, seal, and coat evenly. Marinate for at least 15 minutes, or up to 24 hours.
5. Preheat air fryer to 400°F for 4 minutes. Spray air fryer basket with cooking spray.
6. Transfer marinated salmon to the air fryer basket in a single layer (may need to do in batches).
7. Air fry at 400°F for 8-12 minutes, or until crispy and cooked through (internal temperature of 145°F).
8. Serve with sriracha mayo and desired side dishes (steamed rice, edamame, pickled vegetables, avocado, etc.).
**Notes/Adaptations:**
* Liquid aminos or soy sauce can be used instead of coconut aminos; add 1-2 tbsp maple syrup/brown sugar if substituting.
* Add 1-2 tbsp sriracha/cayenne/red pepper flakes for spicy salmon bites.
* Use ½ cup teriyaki sauce instead of making the marinade.
* Olive oil can be substituted for avocado oil.
* Use 2 tsp garlic powder instead of fresh garlic.
* Store leftovers in an airtight container in the refrigerator for up to 4 days.
* Reheat leftovers in the air fryer at 375°F for 4-5 minutes.
Used Zhong sauce instead of Sriracha. No water chestnuts. Matchstick carrot and ginger. A bit of ketchup near the end of dry. Sushi vinegar, soy sauce, hoisin, Zhong. Adjust balance for flavor, volume, and sodium content. Living lettuce. Peanuts
A traditional Indian recipe for basmati rice with red lentils or Mung Dal, easy to digest, packed with fiber and warming spices. Perfect for the cold season.
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
* **Servings:** 4
* **Prep Time:** 5 minutes
* **Cook Time:** 10 minutes
* **Total Time:** 25 minutes
**Ingredients:**
* 1/2 cup long grain white basmati rice
* 1/2 cup quick cooking lentils (such as split Red lentils or Mung Dal)
* 1 tsp oil
* 1/3 tsp cumin seeds or 1/2 tsp mustard seeds
* 1/2 onion, finely chopped
* 2 cloves of garlic, finely chopped
* 1 inch ginger, finely chopped
* 1 green Chili, chopped
* 1 bay leaf or 6 curry leaves (optional)
* Various spices (coriander powder, ground cumin, garam masala, turmeric, cayenne)
* 1 tomato, chopped
* 1 to 2 cups chopped vegetables
* Salt and water
**Instructions:**
1. Wash and soak lentils and rice in hot water for 15 minutes.
2. Heat Instant Pot on saute, add oil, and cook cumin or mustard seeds for half a minute.
3. Add onion, chili, garlic, ginger, and a pinch of salt, and cook for 2 minutes.
4. Add ginger and spices, and mix in.
5. Add tomato and cook for 3 minutes, mashing larger pieces.
6. Drain and add lentils, rice, water, salt, and veggies, and mix well.
7. Pressure cook for 3-6 minutes (depending on desired consistency).
8. Quick release pressure, and fold in chopped cilantro and lemon juice.
**Tips and Variations:**
* Add any blend of veggies (e.g., carrots, zucchini, cauliflower, spinach)
* Be careful not to burn spices to avoid bitterness
* Substitute white basmati rice with other whole grains (e.g., quinoa, amaranth)
