sticky jalapeño salmon bowl + cucumber peach jalapeño salad
if you like a little sweet heat, you NEED this bowl. 🍑🌶️🔥
sweet. spicy. tangy. creamy. crunchy. high-protein, naturally gluten-free, & packed with fresh summer flavors.
ooh & if you want a secret little crunch, try adding a dried, flavored legume to your salad! they add a nice boost of protein + fiber, plus a fun little crunch & extra kick. 🌶️
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
34
Serves: 4
Ingredients
cucumber peach jalapeño salad
- 1 cup1 cup1 cup English Cucumber, diced
- 222 Peaches, diced
- 111 Avocado, diced
- 111 Jalapeño Pepper, finely chopped
- 1/2 cup1/2 cup1/2 cup Herbs, Fresh, I used mint, cilantro, & basil, finely chopped
- 1/4-1/2 cup1/4-1/2 cup1/4-1/2 cup Feta Cheese
- spicy electrolyte glazed legumes (click for recipe), optional, may sub for any freeze-dried legume
dressing
- 2 Tbsp2 Tbsp2 Tbsp Vinegar, White Balsamic
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 2 Tbsp2 Tbsp2 Tbsp Jalapeño Botana Sauce - Siete Foods
- 2 Tbsp2 Tbsp2 Tbsp Hot Peach Habanero Sauce - Hot Sauce Nashville
- 2 Tbsp2 Tbsp2 Tbsp Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1/2 tsp1/2 tsp1/2 tsp Onion Powder
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- Red Pepper Flakes, optional
sticky peach jalapeño salmon
- 444 Salmon Filet, Wild Caught
- 2 Tbsp2 Tbsp2 Tbsp Jalapeño Botana Sauce - Siete Foods
- 2 Tbsp2 Tbsp2 Tbsp Hot Peach Habanero Sauce - Hot Sauce Nashville
- 1/4 cup1/4 cup1/4 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1-2 Tbsp1-2 Tbsp1-2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo, or coconut aminos
- 1 Tbsp1 Tbsp1 Tbsp Lime Juice
- 1 Tbsp1 Tbsp1 Tbsp Vinegar, White Balsamic
- 1 Tbsp1 Tbsp1 Tbsp White Miso Paste
- 1/2 tsp1/2 tsp1/2 tsp Garlic Powder
- 1/2 tsp1/2 tsp1/2 tsp Onion Powder
- 1/2 tsp1/2 tsp1/2 tsp Ginger, Ground
bowl
- cilantro-lime cauliflower rice (click for recipe), or use palmini rice
- Herbs, Fresh, I used mint, cilantro, & basil, finely chopped
- Jalapeño Botana Sauce - Siete Foods
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
cucumber peach jalapeño salad
- to a bowl, toss together all salad ingredients, except the beans if using.
- in a separate bowl, whisk together all dressing ingredients.
- add the dressing to the salad, then refrigerate until ready to serve.
- once ready to serve add beans + extra feta & enjoy!
sticky peach jalapeño salmon
- combine all ingredients. except the salmon to make the glaze.
- add ~¼ cup of glaze to a bag with salmon filets; marinate for at least 30 minutes or overnight.
- in a cast iron skillet or griddle, add a little fat of choice to the pan & place over medium high heat (~425).
- once heated, add salmon (skin side down) to skillet & brush with remaining glaze.
- cook for 7 minutes, then flip salmon over & cook for an additional 3-4 minutes or until reaches internal temp of 145.
bowl
- make a batch of cilantro-lime cauliflower or palmini rice.
- to build your bowl, add cilantro-lime cauliflower or palmini rice → cucumber peach jalapeño salad → sticky glazed salmon → herbs + botana sauce!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Keto Meat Nut Free Other Pescetarian Poultry Salads Sauces & Dressings Seafood Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 113 |
| Fat: | 5 g |
| Carbohydrates: | 10 g |
| Protein: | 4 g |
| Cholesterol: | 8 g |
| Sodium: | 1041 mg |
| Fiber: | 1 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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