Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

von | Apr. 5, 2025 | ALL YEAR, BREAD, CREAMY, EASY, EGGS, EVERYDAY, LUNCH, TURKISH, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

JUMP TO RECIPE
JUMP TO VIDEO

April 5, 2025 by Kimberly

The moment the warm butter hits the cold lemony yogurt, everything in life makes sense again. Silky eggs, spice, tang, drama: this is breakfast, brunch, lunch you name it and “I deserve this” energy.

15 MINUTES

EASY

VEGETARIAN

TURKISH

2 PORTIONS

CREAMY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

It’s creamy, lemony, just the right kind of spicy, and somehow manages to be elegant and comforting at the same time. Think of it as your new go-to brunch move when you want something easy that feels elevated. Or when you’re slightly dramatic about lunch (like me).

How to serve
Best served still warm, the yogurt slightly chilled, the eggs just done, and the chili butter piping hot so it melts and swirls. Spoon it all together with fresh herbs (I love dill, parsley, or chives) and a hunk of crusty bread. It’s the kind of meal that makes people ask, “Wait, what is this?”

How to store
You can prep the yogurt mix a day ahead. Store it in the fridge in a sealed container. And you can easily boil your eggs a few days in advance, and just reheat the chili butter quickly in a pan when ready to serve.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Turkish-Style Eggs on Lemon Yogurt with Chili Butter
Turkish-Style Eggs on Lemon Yogurt with Chili Butter
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turkish-Style Eggs on Lemon Yogurt with Chili Butter

Turkish-Style Eggs on Lemon Yogurt with Chili Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 15 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small pan
  • toaster
  • small pot
  • sharp knife
  • cutting board

Ingredients

Units Scale

LEMON YOGURT

  • 300 grams yogurt
  • 2 garlic cloves
  • zest of 1 lemon
  • salt & pepper to taste

CHILI BUTTER

  • 40 grams butter
  • 1 tsp chili flakes (or store-bought crispy chili oil)

OTHER INGREDIENTS

  • 2 slices sourdough bread
  • 4 eggs
  • parsley
  • sumach, optional

Instructions

  • Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
  • While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
  • In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
  • Toast the bread and finely chop the herbs.
  • Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.
  • Cook Time: 15 min

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

von | März 16, 2025 | ALL YEAR, CHICKEN, CRISPY, EASY, EVERYDAY, INTERNATIONAL, LUNCH, OMNIVORE, PASSIONFRUIT, SANDWICHES, UP TO 30 MINUTES

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

JUMP TO RECIPE
JUMP TO VIDEO

March 16, 2025 by Kimberly

Golden, crispy chicken coated in a sticky sweet & sour glaze, stacked on creamy, crunchy slaw, all between two buttery brioche slices. This sandwich is a power move, crunchy, juicy, tangy, and just the right amount of messy.

30 MINUTES

EASY

OMNIVORE

INT.

2 PORTIONS

CRISPY

EVERYDAY

LUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you think you’ve had a good chicken sandwich before, think again. This one brings it all: crispy, golden-fried chicken dunked in a sticky, sweet & sour glaze, creamy yogurt slaw for crunch, and buttery brioche slices crisped to perfection. It’s rich, tangy, crunchy, and honestly, slightly addictive. Perfect for those days when a basic sandwich just won’t cut it. This is bold, messy, and worth every bite. Exactly how a sandwich should be.

How to serve
This sandwich is a moment, so let it shine. Serve it hot, straight from the pan, while the chicken is crispy and the glaze is still warm. Pair it with fries, a simple side salad, or even just some extra pickles for a sharp contrast. Feeling fancy? A side of homemade sweet potato fries with a little lime zest would be elite. And if you really want to take things up a notch, a cold beer or a passionfruit lemonade? Unreal.

How to store
This is best eaten fresh, but if you must store it, keep the components separate. Store the fried chicken in an airtight container in the fridge for up to two days, and reheat in the oven for crispiness. The slaw can be stored for a day but will soften over time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • large pan
  • sharp knife
  • cutting board
  • small pot
  • plastic wrap
  • meat mallet
  • three shallow bowls

Ingredients

Units Scale

CHICKEN

  • 200 grams chicken breast
  • 1 tbsp all-purpose flour
  • 1 egg
  • 4 tbsp panko bread crumbs
  • salt & pepper
  • avocado oil, for frying

SWEET & SOUR GLAZE

  • 40 grams passionfruit purée
  • juice from half a lemon
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 small yellow onion
  • 1 tsp ginger
  • 45 grams white sugar
  • 1/2 fresh chili
  • 1/4 tsp salt
  • 1/8 tsp sesame oil

YOGURT CILANTRO SLAW

  • 75 grams white cabbage
  • 1 scallion
  • a few leaves fresh parsley
  • juice from half a lemon
  • salt & pepper

OTHER INGREDIENTS

  • 4 slices brioche bread
  • 1 tbsp butter

Instructions

  1. Prepare the passionfruit chutney first. Add passionfruit purée, lime juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.
  2. While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lime juice, salt, and pepper.
  3. Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.
  4. Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.
  5. Heat about a finger’s depth of oil in the same pan to 180°C / 356°F. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
  6. Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.
  7. Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!
  • Cook Time: 30 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | EASY, EVERYDAY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

JUMP TO RECIPE
JUMP TO VIDEO

March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

SHRIMPS

SAUCE

  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter

PASSIONFRUIT LIME SLAW

  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

OTHER INGREDIENTS

  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

von | März 14, 2025 | CORN, EASTER, EASY, FETA, INTERNATIONAL, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE
JUMP TO VIDEO

March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

25 MINUTES

EASY

VEGETARIAN

INT.

2 PORTIONS

REFRESHING

EASTER

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

How to serve
This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

How to store
Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • kitchen brush
  • large bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale

CORN ON THE COB

SALAD

  • 150 grams white cabbage
  • 100 grams romaine lettuce
  • 1 mango
  • 1 yellow bell pepper
  • 1 shallot
  • 100 grams feta cheese
  • 1/2 fresh yellow chili
  • handful fresh cilantro

DRESSING

  • 3 tbsp olive oil
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

Instructions

  1. Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
  2. While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
  3. Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
  4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
  5. Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
  • Cook Time: 25 min

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

von | Dez. 17, 2024 | 30 TO 60 MINUTES, AUTUMN, BACON, BREAD, CHEESE, COMFORT FOOD, EASY, EVERYDAY, GORGONZOLA, INTERNATIONAL, LUNCH, MEAT, OMNIVORE, SALADS, WINTER

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

JUMP TO RECIPE
JUMP TO VIDEO

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

40 MINUTES

EASY

OMNIVORE

INT.

688 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 as main / 4 as starter 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • small bowl

Ingredients

Units Scale

SALAD

  • 200 grams brussels sprout
  • 150 grams red radicchio
  • 1 shallot
  • 1 tsp butter
  • 2 mandarins
  • 2 fresh figs
  • 8 bacon strips
  • 50 grams gorgonzola
  • 50 grams walnuts

CROUTONS

  • 6 slices baguette
  • 1/2 tsp chili flakes
  • 1/2 tsp cinnamon
  • 1 tbsp butter

DRESSING

  • 4 tbsp mulled wine oil
  • 1–2 tbsp red wine vinegar
  • 1 tsp date syrup
  • 1 tsp dijon mustard
  • salt & pepper to taste

TOPPINGS

  • fresh thyme
  • fresh chives

Instructions

PREPARATIONS

  • Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

  1. Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
  2. Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
  3. Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
  4. Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
  5. Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
  6. Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
  7. Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
  8. For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
  9. Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

von | Aug. 19, 2024 | EASY, EVERYDAY, LUNCH, MANGO, OMNIVORE, RADISH, REFRESHING, RICE, SALMON, SPRING, SUMMER, UP TO 30 MINUTES, US AMERICAN

Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

JUMP TO RECIPE
JUMP TO VIDEO

August 21, 2024 by Kimberly

Dive into a fresh and vibrant bowl of goodness, packed with zesty spicy flavors, creamy textures, and a satisfying crunch. Perfect for a wholesome quick meal!

20 MINUTES

EASY

OMNIVORE

US AMERICAN

710 PER PORTION

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

This dish is like a hug in a bowl – a refreshing and vibrant mix of flavors that will take your taste buds on a little adventure. Perfect for when you’re craving something light yet satisfying, this bowl is loaded with fresh veggies like juicy mango, crisp red cabbage, and tender edamame, all sitting on a bed of fluffy rice. And the kicker? A drizzle of spicy mayo sauce that ties everything together with just the right amount of heat.

How to serve
To serve, grab a big, beautiful bowl and start with a generous layer of rice. Arrange the colorful veggies on top – think creamy avocado, bright mango, and that gorgeous purple cabbage. Lay your protein of choice (like tender salmon) over the top, and then drizzle on the spicy mayo sauce. Sprinkle with sesame seeds and a little wakame salad for that extra touch. Serve it chilled and watch your guests (or yourself) light up with every bite!

How to store
Got leftovers? Store each component separately in airtight containers to keep everything fresh. The rice and veggies will last about 2-3 days in the fridge. Just keep the sauce in a small jar and give it a good shake before using it again. It’s best not to store thawed raw salmon. If you can’t finish it, cook it and enjoy it the next day or later the same day.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
Salmon Poke Bowl & Spicy Mayo Sauce
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Salmon Poke Bowl & Spicy Mayo Sauce

Salmon Poke Bowl & Spicy Mayo Sauce

  • Author: Kimberly
  • Total Time: 20 min
  • Yield: 1 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • two small bowls
  • small pot
  • grater
  • paper towels

Ingredients

Units Scale

PRODUCE

  • 3 tbsp edamame
  • 1 tbsp avocado
  • a quarter of a lime
  • 1/4 mini cucumber
  • 2 tbsp wakame salad
  • 80 grams farmed salmon, sushi-grade, frozen and then thawed
  • 2 tbsp red cabbage
  • 1 radish
  • 1/4 mango

RICE

  • 80 grams sushi rice
  • 1 tbsp rice vinegar
  • 1/4 tsp salt

SPICY MAYO SAUCE

  • 1 tbsp mayonnaise or yogurt
  • 2 tbsp cold water
  • 1 tbsp sriracha
  • 1/4 tsp ginger, grated
  • 1 garlic clove, grated
  • 1/2 tsp soy sauce
  • 1/8 tsp sesame oil
  • pinch of white pepper

TOPPINGS

  • white sesame seeds
  • black sesame seeds
  • nori sheets
  • cress

Instructions

  1. Start by washing the rice until the water runs clear, then cook it in a rice cooker or small pot. Once it’s done, mix in rice vinegar and salt.
  2. Place the edamame in a small bowl, cover with hot water, and let it sit for 5 minutes. Drain the water afterward.
  3. For the spicy mayo sauce, peel the ginger and garlic, and grate them into a bowl. Add the rest of the sauce ingredients and mix everything together until smooth. Set aside.
  4. Wash and dry the cucumber, then slice it thinly. Remove the outer leaves of the red cabbage, cut it into quarters, and finely grate it. Wash the radishes and slice them thinly or use a mandoline. Peel the mango and cut it into pieces. Scoop the avocado out of its skin, drizzle it with lime juice, and cut it into cubes. Arrange the sliced fruits and veggies on a plate for later.
  5. Rinse and pat dry the salmon, then cut it into cubes with a sharp knife.
  6. In a deep bowl, start by layering the rice. Place the wakame salad in the center, then arrange the other components around it in a circle on top of the rice. Sprinkle the salmon with black and white sesame seeds and add a bit of cress. Place nori sheets on the side.
  7. Serve the sauce in a small bowl on the side, or drizzle it directly over the bowl.
  • Cook Time: 20 min