Made From Scratch

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Recipes

June 16, 2026

My next recipe is for salmon bowls! These are flavorful, fresh, and filling, and can be made with pretty much any protein. Grilled marinated chicken, steak, or other fish would pair great with all of these flavors. Enjoy!

Salmon Bowls

Serves 3 

INGREDIENTS

Base: 

  • 1 lb Grilled salmon (⅓ lb per person)
  • Cooked jasmine or sushi rice + 1 tsp rice wine vinegar 

Salmon Marinade:

  • ¾ cup soy sauce
  • 1 Tbsp hoisin sauce
  • 2 Tbsp mirin 
  • 1 Tbsp olive oil 
  • 1 small piece ginger, grated
  • 2 cloves garlic, finely chopped
  • Red pepper flakes, to taste

Cucumber Mix:

  •  ½ cucumber, thinly sliced
  • 2 Tbsp mirin or rice wine vinegar
  • 1 tsp agave or honey
  • Red pepper flakes, to taste
  • Sesame seeds, to taste
  • Salt, to taste

Bowl Ingredients: 

  • Edamame, cooked, shelled, & salted
  • Avocado, thinly sliced
  • Cucumber mix
  • Purple cabbage (optional)
  • Shredded carrots (optional)

Sauce 

  • 3 Tbsp mayo
  • 1 Tbsp sriracha
  • 1 tsp honey or agave

Topping:

  • Sesame seeds or furikake, to taste 
  • Optional if you like it spicy: serve with either a mix of soy sauce and wasabi together, or with extra sriracha. 

INSTRUCTIONS

  1. Prepare marinade and slice salmon into three portions, leaving the skin on. Place the salmon in the marinade, cover, and let it sit in the fridge for up to 2 hours.
  2. Thinly slice cucumber and add all ingredients to a container. Close it and shake it up, so all ingredients mix together. Let sit covered in the fridge until serving.
  3. Prepare edamame and set aside in the fridge. You can buy frozen and shelled edamame to boil, or shell it yourself. 
  4. Prepare sriracha mayo sauce, and taste it to adjust seasonings. Set aside in the fridge.
  5. Prepare steamed jasmine or sushi rice. Add a splash of rice wine vinegar and stir until combined.
  6. Heat the grill to medium-low. As the grill is heating, take the salmon out of the fridge to let it get close to room temperature. Brush a little bit of extra olive oil onto the skin of the salmon. Place the salmon skin-side down, then cover and let the skin get crispy and cook the salmon inside, about 12-15 minutes. If you’d like, flip the salmon to char the top, but be careful as it is flaky and will fall apart very easily on the grill. If you do this step I’d recommend brushing extra olive oil on top. 
  7. Prepare the bowls: Rice, salmon, then cucumber mix, sliced avocado, edamame, and purple cabbage and/or shredded carrots. Finally, generously drizzle on the sriracha mayo sauce and add sesame seeds or furikake to taste. If you like your bowls spicy, serve them with a mixture of soy sauce and wasabi or some extra sriracha on the table.

May 26, 2026

I’m so excited to share this recipe that I made for the (best) fish tacos. Growing up in CA, I have always loved fish tacos, and my favorite ones are from a hole-in-the-wall fish market in Maui, HI. They use battered and fried mahi mahi, pico de gallo, cabbage, and a spicy, creamy sauce. This recipe was inspired by those, but I put my own take on it with fresh grilled fish and added more layers of flavor by tossing the cabbage in a homemade dressing made with avocado, cilantro, lime, and jalapeños; and the sauce on top has more of a garlicky kick than a spicy kick, which makes it easier to customize your spice level. I love adding Cholula hot sauce to anything, and it goes great on top of these tacos. These are perfect to serve when you have friends over, since you can prep everything ahead of time, and grill the fish and the tortillas 10 minutes before you want to serve. Then just assemble them and enjoy. I hope you love this recipe as much as I had fun creating it!

Grilled Fish Tacos 

Serves 5-6 

INGREDIENTS

Grilled Fish: 

  • Mahi mahi or swordfish (⅓ lb per person)
  • Olive oil,  enough to coat
  • 1/2 tsp Chili powder 
  • 1/2 tsp Cumin
  • 1 tsp Garlic powder
  • 1 tsp Onion powder 
  • 2 tsp Salt, or more if the fish is thicker
  • 2 tsp Pepper 

Avocado Lime Slaw*: 

  • 1 bag Cabbage 
  • 1 clove Garlic 
  • 3 Tbsp Mayo
  • Handful Cilantro
  • 1 lime, freshly juiced 
  • 1 Avocado 
  • ¼ Jalapeño
  • Salt & pepper to taste
  • Water, as needed

Pico de gallo:

  • 4 Large roma Tomatoes
  • ½ White onion
  • ¼ jalapeno, small dice
  • 1 large handful Cilantro
  • ¾ Lime, freshly juiced
  • Salt & pepper to taste

Crema: 

  • 4 heaping Tbsp Mexican crema 
  • ½ Lime, freshly juiced
  • 1 clove Garlic, minced 
  • ½ tsp (to taste) Cholula or habanero hot sauce  
  • Salt & pepper to taste

Corn Tortillas

INSTRUCTIONS

  1. Pico de gallo: Dice tomatoes and onion. Small dice jalapeno. Finely chop cilantro. Add lime, salt, & pepper to taste. Cover and refrigerate. 
  2. Slaw: Use an immersion blender to mix all sauce ingredients together. Taste for seasoning and add water until desired consistency to toss cabbage in. If you want it to be more garlicky, add another half to one full clove more. Cover and refrigerate. 
  3. Crema: Whisk all ingredients together.
  4. Seasoning: Whisk all spices together.
  5. Turn on grill 30 min before serving.
  6. Take out fish to rest for 10 minutes. While fish is resting, assemble the slaw. Add just enough dressing to coat the cabbage.
  7. Prep the fish with olive oil and add seasoning. Let rest another 10 minutes.
  8. Once the grill is hot and the fish has rested, grill about 4-6 min per side or until internal temperature reaches 140-142 degrees F (will continue cooking slightly to 145 once removed from grill).
  9. Let fish rest and heat the tortillas over the grill until they are warm and have toasted grill marks. 
  10. Assemble tacos. Fish first, then pico, slaw, and top with crema. Serve and enjoy.

*The Avocado Lime sauce recipe makes more than you’ll need for the slaw. Save it in the fridge, and it’s a fresh, garlicky aioli to use for sandwiches and burgers, as a dip for fries, or to pair with roasted vegetables like asparagus and artichoke.