Ingredients

For the fish:

• 1 pound skinless salmon fillet, wild caught if possible
• 1 tablespoon regular or reduced-sodium soy sauce 
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 3 tablespoons extra virgin olive oil, divided use

For the spicy mayo:

• 1/4 cup best-quality mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sriracha, or to taste

For the spicy bowls:

• 3 cups cooked quinoa or brown or white rice
• 1 large cucumber, diced
• 3 scallions, trimmed and sliced into small pieces on the diagonal
• 1 cup shelled edamame 
• 2 large avocados, cubed or cut into thin slices
• 2 tablespoons black or white sesame seeds or a mix
• Optional: red onion rings, sliced tomatoes, shredded carrots, chopped red cabbage, enoki mushrooms, and other fresh veggies of your choice

Directions

Step 1

Using a sharp knife, cut the salmon into 1-inch chunks. Add to a glass bowl with the soy sauce, sesame oil, rice vinegar, and 1 tablespoon of olive oil. Toss well and set aside for 30 minutes.

Step 2

Make the spicy mayo: In a small bowl, whisk the mayonnaise and the olive oil until well blended, then mix in the sriracha; set aside.

Step 3

Heat a frying pan over medium-high heat. When hot, add the rest of the olive oil and the salmon chunks. Sear on all sides, using tongs to turn the pieces. When cooked through, remove the pan from the heat.

Step 4

Assemble the ingredients in four deep bowls: Center equal amounts of the cooked grains, then top with the vegetables and then the salmon chunks. Use a fork to drizzle on the spicy mayo, then sprinkle with the sesame seeds.

Ingredients

• Extra virgin olive oil, as needed
• 2 ounces Manchego cheese, shredded
• 1 ripe avocado, cut into thin slices
• 1 ripe pear, cut into thin slices
• 1 tablespoon fig jam
• 1-2 cups arugula
• 4 thin slices crusty whole wheat bread

Directions

Step 1

Brush one side of each slice of bread with olive oil. Build the sandwiches on two of the slices, layering the ingredients equally in this order: a sprinkling of cheese, avocado slices, pear slices, fig jam, arugula, the rest of the cheese, and the top slice of bread. 

Step 2

If using a panini press, brush the outsides of the bread with olive oil and heat the press and grill the sandwiches as directed. If using a griddle, heat over medium heat; when hot, add two tablespoons of olive oil in two separate pools and place a sandwich over each pool. Press down on the sandwiches with a large spatula or an empty cast iron skillet (see “Quick Kitchen Nugget” below). When the bottoms have browned, flip the sandwiches and repeat.