Instant Pot colcannon is the easiest, most delicious way to add some greens to your mashed potatoes. Add sausage for a simple and complete dinner!

Here I am in May with a blog post I meant to get up for St. Patrick’s Day! Luckily, colcannon is a welcome addition to the table any time of year. What’s colcannon, you may ask? It’s a traditional Irish dish that’s basically mashed potatoes with the addition of cabbage or kale, and sometimes scallions or leeks as well.

If you’ve made my classic Instant Pot mashed potatoes, you’ll notice that this recipe is very similar. Making mashed potatoes or colcannon in the Instant Pot has three big advantages: it’s quick, it’s hands off, and you don’t need to drain the taters.

This colcannon recipe is almost as fast as the original Instant Pot mashed potatoes. For both, you cook the potatoes with broth (or water) and butter under high pressure for 6 minutes (with the time it takes the pot to come to pressure, this should take about twenty minutes total). After releasing the pressure manually, you can leave the pot on “keep warm” if you won’t be eating for a few minutes, or turn it off if you’ll be eating right away.

Next, for colcannon, you just mix in torn kale and chopped scallions, put the lid back on, and wait a few minutes. The residual heat from pressure cooking is enough to get the veggies perfectly tender. Mash in a little cream and you’re good to go!

I love Instant Pot colcannon this time of year especially, because potatoes, kale, and scallions are all delicious and abundant at farmers markets in the spring. Or maybe you even grow some of them in your garden!

Since colcannon has starch and vegetables mixed together, all you need to add is a protein and you’ll have a full meal. I like to brown some sausages for a seriously easy and tasty twist on bangers and mash. (Below colcannon is pictured with chicken apple sausage, which is a favorite with my two year-old.) Colcannon would also be delicious with crispy honey butter salmon, seared pork chops, or crispy chicken thighs. If you’re feeling fancy, add a salad!

Looking for more ways to enjoy amazing spring produce? Try crispy chicken with spring vegetables, spring green soup with sugar snap peas, spring farmers market salad, or Alaska sablefish poached in brown butter with baby potatoes and kale.

Instant Pot Colcannon

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Instant Pot colcannon is the easiest, most delicious way to add some greens to your mashed potatoes. Add sausage for a simple and complete dinner!

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Ingredients

• 2 pounds red or yellow potatoes, unpeeled, chopped into 1-inch chunks
• 3/4 cup bone broth or chicken stock, vegetable stock, or water
• 1/4 cup butter, plus more for serving
• 1 teaspoon sea salt, or more to taste
• 2 cups torn kale leaves, center stems removed
• 4 scallions, white and green parts divided, sliced
• 1/4 cup plus 2 tablespoons heavy cream, or to taste
• Freshly ground black pepper

Instructions

1. Place the potatoes, broth or stock, and butter in the Instant Pot. Close the lid and set the valve to "sealing". Set the pot to cook under high pressure for 6 minutes (on my model, I push "manual" and then adjust the time to 6 minutes).
2. When the time is up, leave the pot on warm and manually release the pressure by carefully turning the valve to "venting". Once the pressure is released, open the pot and stir in the kale, the white parts of the scallions, and some of the green parts, reserving a handful of green scallions for serving. Put the lid back on the pot and let it rest for five minutes. This will wilt the kale.
3. Use a potato masher to mash the potatoes while adding the heavy cream a bit at a time until your desired consistency is reached. Taste and season with pepper and additional salt if desired. Serve hot topped with butter and reserved scallions.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 552mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 5g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

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This chocolate paleo dutch baby is easy to whip up in just one bowl, and is perfect for when you want a decadent grain-free breakfast or brunch.

My classic paleo dutch baby has been one of my most popular recipes for several years now, and it’s definitely the one I make the most frequently. Ben and I have been big fans for a long time and now Madeline loves it, too. I decided it was high time to play around with some other versions, starting with this chocolate paleo dutch baby.

In case you haven’t made my other recipe or are new to dutch babies altogether, let me tell you what they are: they’re delicious and easy oven pancakes that puff up around the edges and have an amazing custardy texture. If you’re thinking they sound way easier to make than regular pancakes, you’re right–no standing at the stove flipping or adjusting the knobs to keep the temperature just right. The batter comes together quickly in one bowl, too!

This recipe is very similar to my original paleo dutch baby, but cocoa powder replaces most of the starch and we’re adding chocolate chips. The only other change I’ve made is increasing the scale of the recipe–a few years ago I was often making early morning breakfasts before work just for myself, and now I’m almost always cooking for the three of us. This bigger batch is ideal for a family of 3-4 or two very hungry adults. You can also stash any leftover dutch baby in the fridge for a couple days and reheat in the microwave or oven (or just enjoy it cold!).

For a special weekend breakfast, I like to top this dutch baby with whipped cream or whipped coconut cream. Fresh berries are a nice touch, too. If I’m in a rush I just enjoy it with butter and maple syrup. It’s great plain as well! I serve it to Madeline without any toppings and she gobbles it right up.

Of course, if you put whipped cream on the dutch baby while it’s still hot, some of the whipped cream will melt. I don’t mind this, actually! It forms a delicious vanilla sauce that tastes like melted ice cream. To keep your whipped cream fluffy, just let the dutch baby cool a bit longer and/or serve your whipped cream on the side instead of on top.

I’m thinking this would be great for a Thanksgiving or Black Friday breakfast! You can even get away with serving it as dessert–and it’s much higher in protein and lower in sugar than your typical treat. When are you planning to try it??

Looking for more paleo breakfasts? Here are a few great options:

• Paleo Dutch Baby (for when you’ve run out of chocolate!)
• Plantain Chip Migas
• Whole30 Breakfast Nachos
• Paleo Pumpkin Pancakes
• Spiralized Sweet Potato & Egg Nests from Well and Tasty
• Paleo Breakfast Cookies from Gluten-Free on a Shoestring

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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This tandoori-spiced Alaska halibut with grilled vegetables and cooling cilantro-mint raita is the perfect healthy meal to kick off grilling season!

Who else gets really excited about dusting off the grill once the weather warms up each spring? I love to cook outside, which is part of why I’m particularly excited about this recipe, which is the sixth in a series of recipes highlighting Alaska seafood that I’m sharing in partnership with Alaska Seafood Marketing Institute. This month’s recipe features Alaska halibut, which is a versatile whitefish with great flavor that holds together well for grilling.

Like other seafood from Alaska, halibut is a great source of omega-3 fatty acids. I recently learned that  omega-3s have been found to play an important role in the body’s immune system by helping downregulate the immune response and decrease inflammation after an infection. Halibut also contains selenium and Vitamin D, which are both key to immune function and are found in only a few foods, plus potassium and magnesium. With all that, I’d definitely call Alaska halibut a superfood! You can read more about all the nutrients in Alaska seafood here.

And like all Alaska seafood, halibut is wild caught in a sustainable way, and frozen halibut goes right into the freezer within hours of being caught so that its freshness is locked in.

For this recipe, Alaska halibut is marinated in a mix of yogurt and homemade tandoori masala, then grilled alongside plenty of fresh vegetables and served with creamy cilantro-mint raita.

Tandoori masala is a spice mix used for dishes like tandoori chicken that are traditionally baked in a tandoor, an extremely hot clay oven. Even though you probably don’t have a tandoor at home, you can still get irresistibly spicy, smoky flavor! The spice blend for this recipe is made from ground spices to keep things quick, but you can use a store-bought tandoori masala if you’d like to save even more time. 

The marinade here is super simple: just spices, salt, yogurt, and a little oil. Before adding the fish, a bit of the marinade is removed and set aside to add some oomph to the raita, a yogurt sauce that pairs well with spicy food. You may have tried cucumber raita, but there are many other varieties, and this one is made with fresh cilantro and mint.

After marinating, the Alaska halibut is grilled with red onion, asparagus, bell pepper, and zucchini. Those are some of my favorite quick-cooking vegetables to throw on the grill, but you can sub in what you prefer or what you happen to have: summer squash, okra, eggplant, and cabbage are other great choices. Since the fish is heavily spiced, we’re keeping the vegetables simple with just oil and salt.

The combination of flavorful grilled fish, fresh vegetables, and herb-studded yogurt is such a satisfying one–this is a dinner that leaves me feeling happy and healthy, and I hope you’ll love it, too!

Once you get started on an Alaska seafood kick, you’ll probably want to try the other recipes I’ve created as part of this project: Alaska sablefish poached in brown butter with baby potatoes and kale, stuffed avocados with Alaska crab, sesame-crusted Alaska salmon salad, gluten-free fritto misto with Alaska seafood, and pumpkin alfredo with seared Alaska scallops.

Just want more Alaska halibut? Consider pan-broiled halibut with lemon, capers, and parsley from Alexandra’s Kitchen (it’s also great with Alaska cod–I made it with that a couple weeks ago!) or fennel-roasted Alaska halibut from Eating Rules. 

Tandoori-Spiced Alaska Halibut with Grilled Vegetables and Cilantro-Mint Raita

Yield: 2 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

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Ingredients

For the Alaska halibut and marinade*:

• 1 teaspoon smoked paprika (or sweet paprika for a milder dish)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper (omit for mild or increase if you want more heat)
• 3/4 teaspoon sea salt
• 3 tablespoons full-fat yogurt
• 1 tablespoon olive or avocado oil, plus more for grilling
• 2 (6-ounce) Alaska halibut fillets

For the raita:

• 1/3 cup full-fat yogurt
• 1/4 cup fresh cilantro
• 1 tablespoon fresh mint
• 1 tablespoon marinade (reserved from above)
• Up to 1/4 cup water, as needed
• Sea salt, to taste
• For the grilled vegetables:
• 1 red bell pepper, stemmed, deseeded, and cut into 8 sections
• 1 zucchini, thickly sliced into coins
• 1/2 bunch asparagus (about 15 spears), trimmed
• 1/2 red onion, cut into four wedges
• 1 tablespoon avocado or olive oil
• Sea salt, to taste

For serving:

• Fresh cilantro and/or mint (optional)

Instructions

1. Pat the Alaska halibut fillets dry and place them skin side down in a shallow bowl or baking dish.
2. To make the marinade, mix the spices, salt, yogurt, and one tablespoon of oil in a small bowl. Remove about a tablespoon of the marinade and reserve it in the refrigerator for the raita. Spread the rest of the marinade on the top and sides of the fish. Cover and refrigerate the fish for at least 30 minutes or up to two hours.
3. To make the raita, use an immersion or regular blender to combine the yogurt, cilantro, mint, and reserved marinade, adding the water a bit at a time as necessary for blending. Season with salt to taste. The raita can be made right after you make the marinade and stored in the refrigerator, or you can make it immediately before grilling the fish and vegetables.
4. When you’re almost ready to cook, preheat a grill to medium high (400-450°F). Once the grill is hot, oil the grates thoroughly but rubbing them several times with a paper towel with oil on it (use tongs to hold the towel so you don’t risk burning yourself). Toss the vegetables with oil and sprinkle them with a little salt.
5. Place the Alaska halibut fillets skin side down on the hottest part of the grill, and arrange the vegetables on the cooler parts of the grill. Close the lid and grill for about 6 minutes, until the vegetables have nice grill marks on the bottom. Flip the vegetables, close the lid, and cook for about two more minutes, until the veggies are done to your liking. Transfer them to a plate.
6. Carefully slide a fish spatula under each halibut fillet and flip it (if the fish seems to be sticking, give it another minute and then try again). Close the grill and cook for about two minutes, or until the fish measures 130-135°F. Carefully slide the spatula under each fillet again to remove it from the grill and transfer to a plate. Let the fish rest for five minutes, then serve hot with the grilled vegetables and raita, sprinkled with fresh herbs if desired.

Notes

If you’re making the spice blend and see a few spices you don’t like or don’t have, you can leave them out—the blend is very customizable. As written, it comes out with about a medium heat level. If you’d like, you can use 2-3 teaspoons of store-bought tandoori masala instead of all the individual spices listed here.

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This Vietnamese caramelized Alaska salmon with vermicelli, quick-pickled carrots and cucumbers, cashews, and nuoc cham is a satisfying and flavorful dinner that’s easy to throw together on a summer evening.

Raise your hand if you love a good vermicelli bowl! They’ve been a favorite of mine for years. When my husband Ben and I lived in Boston, our apartment was in a Vietnamese neighborhood in Dorchester, with several great restaurants and grocery stores. My go-to order was a vermicelli plate with shrimp and pork, carrots, cucumber, fresh herbs, and nuoc cham dipping sauce.

I recently decided to try that winning combination of flavors and textures with wild caught Alaska salmon as the protein, and I’m so glad I did! Using a side of Alaska salmon makes this dish simple to prepare as well as striking in presentation, and it’s fun to serve it family style on a big sheet pan so everyone can help themselves.

With the Alaska salmon harvest coming up, now is the perfect time to plan to enjoy some fish at home. I used Coho salmon from Alaska for this recipe–Coho is the second largest species of salmon, and is a versatile fish that’s great for grilling, broiling, pan-searing, smoking, and poaching. Alaska salmon is a great source of Omega-3 fatty acids, selenium, and Vitamin D, all of which are important for the immune system as well as overall health. 

Like all seafood from Alaska, Coho salmon is wild caught and the harvest is regulated to ensure quality as well as sustainability. Learn more about how Alaska keeps fishing sustainable here, and read about some of the women who fish in Alaska’s waters here.

For this recipe, Alaska salmon is brushed with a simple glaze of honey and fish sauce. It might seem redundant to use fish sauce on fish, but its savory, umami-packed flavor is perfect with the fresh taste of salmon. Because honey caramelizes more quickly than sugar, it’s the ideal choice for a pop of sweetness in this dish.

In addition to caramelizing the salmon, broiling makes this recipe quite fast, so it’s ideal for busy nights. You can even prepare most of the components of this recipe in advance. The vermicelli can be made the night before–toss it with a little sesame or avocado oil so the noodles don’t stick, store it in the refrigerator, and let it come to room temperature while you make the salmon. You can toast the cashews (store in an airtight container on the counter) and julienne the carrots and cucumbers (store separately in the fridge) a day ahead, too. Then when hunger strikes, all you’ll have to do is make the sauce and broil the salmon.

I hope you’ll check out the other recipes I’ve shared in partnership with Alaska Seafood Marketing Institute: Alaska sablefish poached in brown butter, stuffed avocados with Alaska crab, sesame-crusted Alaska salmon salad, gluten-free fritto misto with Alaska seafood, and pumpkin alfredo with seared Alaska scallops.

If you’re looking for more ways to enjoy Alaska salmon season, try my crispy honey butter salmon or sheet pan salmon with delicata squash. This slow-baked salmon with herb shallot butter from Well Seasoned is another must try.

Vietnamese Caramelized Alaska Salmon

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

This Vietnamese caramelized Alaska salmon with vermicelli, quick-pickled carrots and cucumbers, cashews, and nuoc cham is a satisfying and flavorful dinner that’s easy to throw together on a summer evening.

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Ingredients

For the sauce and quick-pickled vegetables:

• 2 tablespoons fish sauce
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons raw sugar or coconut sugar (or honey)
• Juice of half a lime
• 1 large carrot, peeled and julienned
• 1 large seedless cucumber, julienned
• Green part of 1 scallion, thinly sliced, plus more for serving

For the caramelized Alaska salmon:

• 1 tablespoon avocado oil
• 1 1/4 pound skin-on Alaska salmon fillet 
• Freshly ground black pepper
• 1 1/2 tablespoons honey
• 1 tablespoon fish sauce

For serving:

• 8 ounces rice vermicelli, cooked according to package directions
• 1 cup of fresh cilantro, mint, and/or Thai basil sprigs
• 1/2 cup cashews, toasted and chopped*
• Lime slices

Instructions

1. To make the sauce, mix the fish sauce, rice vinegar, sugar, and lime juice in a large bowl. Add 3/4 cup warm water and stir until the sugar dissolves. Transfer about 1/4 cup of the sauce to a medium bowl, add the julienned carrots and cucumber, and toss to coat. Add the scallions to the other bowl of sauce (the large one without the vegetables). Set both bowls aside.
2. Whisk together the honey and fish sauce in a small bowl. Pat the salmon dry and season the top (non-skin side) with pepper.
3. Place an oven rack 3-6 inches below the broiler, then preheat the broiler** (see notes on broiling below). Spread the avocado oil out on a sheet pan large enough to hold the salmon and place the oiled pan in the oven. Let the pan heat up for 3-5 minutes, or until the oil is shimmering but not yet smoking. 
4. Once the sheet pan is hot, remove it from the oven and carefully place the salmon on the pan, skin side down. Use a brush to coat the top of the salmon with about half of the honey and fish sauce, or however much stays on top of the fish without sliding off too much. Return the pan to the oven and broil for about 5 minutes, or until the top of the salmon is lighter pink. Remove the pan from the oven and brush with the remaining glaze. Continue to broil for 2-5 more minutes, or until the salmon is deep golden brown and cooked to your liking (125°F for medium, 135°F for medium well, or 145°F for well done). Use a fish spatula to transfer the salmon to a serving platter.
5. Drain the carrots and cucumbers. Check the salmon for pin bones, which may be present especially in the widest part of the fillet and are easy to pull out. Enjoy the salmon hot with the vermicelli, carrots and cucumbers, herbs, cashews, sliced scallions, and lime slices. Serve the sauce on the side so each person can pour on however much they like.

Notes

*To toast cashews, heat them in a dry pan over medium heat, tossing frequently, until browned in spots.

**Broilers can vary widely, so the salmon may take more or less time with your broiler and you may need to adjust the distance from  the heating element. It's important to keep a close eye on things because food can go from beautiful to burned very quickly. My rule with broiling is to never walk away from the oven!

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Try this Alaska sablefish poached in brown butter with baby potatoes and kale for your next date night in or Fish Friday. It’s easy, delicious, and packed with Omega 3s.

Have you ever tried Alaska sablefish? Otherwise known as black cod, it’s a mild but rich whitefish that has even more Omega 3s than salmon. Sablefish holds together well, so it’s ideal for a variety of cooking methods, from grilling to frying to poaching.

For this recipe, we’re poaching wild Alaska sablefish–not in water, not in regular old butter, but in BROWN BUTTER. Why? Brown butter is one of the best ways to add extra richness and an irresistible nuttiness to your food with only a few extra minutes of work. It’s good in everything from rice dishes to chocolate chip cookies.

Along with a little lemon, brown butter serves as the poaching liquid for this Alaska sablefish and as a sauce for vibrant kale and adorable baby potatoes. This is pretty much my dream meal for spring!

Let’s talk a bit about poaching. It basically means cooking in a small amount of liquid that’s hot but not quite boiling. It’s perfect for seafood because it’s such a gentle cooking method that it makes overcooking unlikely.

When you poach in butter instead of water, it makes the fish exquisitely rich, tender, and flavorful. And as I mentioned before, using brown butter instead of regular butter makes this taste (and smell!) even better.

In case you missed it, I’m sharing a whole series of creative gluten-free recipes featuring seafood from Alaska in partnership with the Alaska Seafood Marketing Institute this year. I’ve already shared stuffed avocados with Alaska crab, sesame-crusted Alaska salmon salad, gluten-free fritto misto with Alaska seafood, and pumpkin alfredo with seared Alaska scallops.

Fish from Alaska is always wild-caught in a way that’s sustainable for the environment. Alaska seafood is harvested seasonally and available frozen, canned and smoked year round. When you buy Alaska seafood, you can be confident that it’s a healthy choice for you, your family, and the planet–what more could you ask for? 

If you’re looking for Alaska sablefish, you can order it frozen online! It’s available in many grocery stores as well. To defrost frozen fish, remove it from its packaging, place in a bowl, and thaw overnight in the refrigerator. You can also cook it directly from frozen depending on the recipe. 

If you’re as excited about sablefish as I am and want more ways to cook it, check out these recipes: smoked Alaska sablefish from Hunter Angler Gardener Cook, honey lime Alaska sablefish from Running to the Kitchen, and gochugang glazed Alaska black cod from Diverse Dinners.

Alaska Sablefish Poached in Brown Butter with Baby Potatoes & Kale

Yield: 2 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Try this Alaska sablefish poached in brown butter with baby potatoes and kale for your next date night in or Fish Friday. It's easy, delicious, and packed with Omega 3s.

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Ingredients

For the potatoes:

• 1 pound baby potatoes
• 2 sprigs fresh oregano (optional)
• 2 tablespoons kosher salt

For the brown butter poached Alaska sablefish:

• 8 ounces (2 sticks) unsalted butter
• 2 tablespoons lemon juice
• 2 (6-ounce) Alaska sablefish (black cod) fillets

For the kale:

• 3 cups torn kale leaves, lightly packed
• 1 tablespoon minced fresh parsley (optional)

Instructions

1. To make the baby potatoes, add the potatoes, herbs, and salt to a medium saucepan. Pour in enough cold water so that the potatoes are completely submerged plus a little extra, so the water level reaches about an inch above the top of the potatoes. Cover the pot, bring the water to a boil over high heat, then remove from the heat and set aside while you proceed with the recipe.
2. To make the browned butter, melt the butter in a medium saucepan over medium-high heat. Once the butter is melted, continue to cook until browned bits appear in the bottom of the pan and turn a deep golden brown, about 10-12 minutes. The butter will bubble noisily until it’s about ready, at which point it will quiet down. You can swirl the pan to check on the butter but do not need to stir it.
3. While the butter is browning, pat the Alaska sablefish fillets dry and season with salt and pepper. (The fillets may contain pin bones that are not worth trying to remove now, but will be extremely easy to pull out once the fish is cooked.)
4. Once the butter is browned, carefully stir in the lemon juice and reduce the heat to low. The butter will bubble up vigorously. Once it calms down to a simmer, add the fish. Cook for 12-15 minutes, carefully turning once or twice if the fillets aren’t totally submerged, until the fish flakes easily and is cooked through (the recommended done temperature for fish is 145°F—I remove mine at 140°). Use a slotted spoon to transfer the cooked Alaska sablefish to plates for serving. Remove any visible pin bones and remind guests to be on the lookout for them.
5. Pour off all but one tablespoon of the cooking liquid, saving the extra lemon brown butter for serving. Return the pan to the heat, raise the heat to medium high, and add the kale. Sauté for 2-3 minutes, until cooked to your liking. Drain the potatoes. Add the potatoes and kale to the plates with the Alaska sablefish and serve hot with extra brown butter and minced fresh parsley if desired.

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This sheet pan crispy chicken with cabbage and apples tastes amazing and is easy to throw together. It’s paleo, dairy free, gluten free, and Whole30-compliant–and all you’ll need to wash is one baking sheet!

Is anyone else holding on to wintry foods for longer than usual this year? Even though it’s almost April and the high will be 85 degrees in Chattanooga today, I’m still craving everything roasted or braised, plus soups, stews, and all other things comfort food.

I know almost everything is a struggle these days, and I hope you and your loved ones are staying safe and home as much as possible. Access to food is now spottier than ever and constantly shifting, so I hope you are staying well fed. I photographed this over a month ago when it was still business as usual here, but lately have had to try several times before succeeding in obtaining bone-in chicken.

I wanted a whole chicken and couldn’t to get one (if you have one, though, try this or this!)–but I did manage to find my favorite cut: bone-in, skin-on thighs.

Why do I love chicken thighs so much? Several reasons: they’re more flavorful and less dry than breasts, they’re harder to overcook, and it’s easier to get their skin nice and crispy.  My obsession with crispy chicken thighs started with Nom Nom Paleo’s cracklin’ chicken, which is a classic that tastes amazing, but requires deboning raw chicken thighs and then splattering grease all over your stove and probably your outfit. The obsession continued in a less-fuss, less-mess fashion with crispy chicken with spring vegetables and crispy chicken with fig and shallot compote, which don’t require deboning and are started stovetop and finished in the oven.

Now, I have finally found a way to make crispy chicken thighs all in the oven–no stovetop cooking required! Best of all, this whole meal is made on one sheet pan. Crowding vegetables into a skillet or Dutch oven often means they’ll steam instead of roasting, but using a sheet pan gives them plenty of room to get crunchy around the edges.

Here’s the tip that’s been a game-changer for me in getting crispy chicken in the oven: preheat the sheet pan! I’ve been doing this with roasted potatoes for a long time and it makes them so much crunchier. It works so well for chicken thighs, too! Just put the sheet pan in the oven while it preheats, take it out to add the oil, and stick it back in for a few minutes for the oil to heat up. This makes the chicken skin crispier and also saves some time, because it starts to cook the second it hits the pan.

For this recipe, the chicken thighs are roasted with cabbage, apples, shallot, and a few herbs. The chicken gets a head start, then the veggies and fruit go on when the chicken gets flipped. Cabbage, apples, and shallots all last a long time in the fridge or pantry, so they’re great to have on hand at a time like this.

If you don’t have cabbage, try sliced Brussels sprouts or broccoli. If you don’t have apples, try plums or peaches. If you don’t have shallots, use onions, leeks, or even scallions. You can also leave out one of the three and this will still be good, and you can definitely leave out the herbs and lemon if you don’t have any. I’ve also been playing around with more sheet pan combos that I can’t wait to share soon!

If you’re interested in sheet pan recipes, here are a few more to try:

• Sheet Pan Baked Eggs with Sweet Potatoes, Kale, & Cilantro-Pepita Pesto: this works with any pesto or even without the pesto–I make it both ways all the time!
• Sheet Pan Salmon and Delicata Squash: this one is so simple! You can use your favorite spice blend if you don’t have Creole seasoning.
• Roasted Shrimp & Asparagus with Green Goddess Dressing: shrimp and asparagus both cook quickly, so this recipe is very fast. If you don’t have the ingredients for the green goddess dressing, make a simple pesto aioli by mixing a little pesto into some mayonnaise, or an even simpler garlic aioli by grating a clove of garlic into some mayo.
• Gluten-free Pumpkin Sheet Cake: Obviously it’s not a meal, but this cake is always a hit and is made mostly with pantry staples. Use whatever frosting you like if you don’t have cream to whip!

And if you’re doing a Whole30 and/or eating paleo, here’s a roundup of 16 Whole30 sheet pan recipes.

As always, let me know if you have any questions about this recipe or if there’s anything else I can help you with! You can leave a comment here or send me an email: becky(at)acalculatedwhisk(dot)com.

Sheet Pan Crispy Chicken Thighs with Cabbage and Apples

Yield: 3-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

This sheet pan crispy chicken with cabbage and apples tastes amazing and is easy to throw together. It's paleo, dairy free, gluten free, and Whole30-compliant--and all you'll need to wash is one baking sheet!

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Ingredients

• 1 tablespoon avocado oil
• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• Sea salt
• Freshly ground black pepper
• 1/2 large cabbage (I used purple cabbage), cored and thickly sliced
• 2 medium apples, cored and sliced (I used Gala)
• 2 shallots, sliced
• 1 tsp minced fresh rosemary (optional)
• Lemon slices for serving (optional)

Instructions

1. Place a large sheet pan in the oven and set the oven to 450°F. Once the oven is hot, remove the sheet pan, add one tablespoon of the avocado oil, and swirl to coat the middle of the pan. Return the pan to the oven for the oil to heat up.
2. Pat the chicken thighs dry and season with salt and pepper. Carefully remove the sheet pan from the oven and place the chicken thighs skin side down in the hot oil. Reduce the oven temperature to 425°F and roast for 10-15 minutes, or until the skin is golden brown and beginning to crisp up. 
3. Flip the chicken thighs over and add the cabbage, apples, and shallots to the pan. Sprinkle with the rosemary, if using, and a little salt and pepper.Roast the chicken and vegetables for 10-15 minutes, or until the chicken is cooked through. (Chicken should reach 165°F when a meat thermometer is inserted into the middle of the largest piece. It’s okay to remove the chicken when it’s around 160°F as it will finish cooking as it rests. Do not worry if it measures at a higher temp because chicken thighs are very forgiving and will still be delicious.) Transfer the chicken to a plate to rest. 
4. Stir the vegetables and roast for 5-10 more minutes, or until browned to your liking. Serve the chicken and vegetables with lemon slices for squeezing on top, if desired.

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This stuffed avocado with Alaska crab is a low-carb, keto-friendly, quick dinner that will have everyone asking for seconds. Succulent wild Alaska crab is tossed with a bit of cream cheese, lemon, scallions, and smoked paprika, then topped with cheese and briefly broiled.

If you’ve never tried a stuffed avocado with Alaska crab, you are seriously missing out. This recipe is so easy and fast, yet it’s one of the most amazing dinners I’ve created in a long time! I’m bringing you this post as part of a yearlong partnership with the Alaska Seafood Marketing Institute. I love developing recipes with sustainable seafood from Alaska not only because the fish is healthy and better for the environment, but because I’m learning so much more about how to prepare and enjoy amazing things like wild-caught Alaska crab. (In case you missed them, here are the other posts in the series: pumpkin alfredo with seared Alaska scallops, gluten-free fritto misto with Alaska seafood, and sesame-crusted Alaska salmon salad. More coming later this spring!)

I’ve always enjoyed crab, but this was my first time buying a whole cluster of crab legs as opposed to a container of lump crab meat. You can find Alaska lump crab meat already removed from the shell online and in some stores, but let me tell you: getting it straight from the shell yourself is the freshest and most delicious way. Removing the crab from the shell is the only part of this recipe that takes any time at all, and it’s actually fun! You can use crab crackers or a nutcracker, but I just cracked the shells a bit with a meat mallet and then used a fork to open up a lengthwise cut along each leg.

Pictured here is Alaska snow crab (Alaska king crab will also work well!) that I purchased from my local grocery store here in Chattanooga, TN. Alaska crab is wild caught, cooked right away (on the boat itself or immediately after reaching the shore!), then frozen and shipped to stores. So when you buy Alaska crab legs like this, they’re already cooked (read: easy to use!) but also have all the freshness locked in. I bought these Alaska crab legs on a Friday evening and let them defrost in the refrigerator, and they were perfectly thawed and ready to go on Sunday. I got one cup of crab meat from each of these clusters, so two cups total.

Alaska crab is so tasty in its own, with an unmatched sweet and buttery flavor, that it only needs small amounts of a few things to accompany it in this stuffed avocado recipe. A mix of cream cheese and sour cream with scallions, a touch of lemon zest and juice, and a bit of smoked paprika does the trick perfectly.

To make more room for the crab filling, we need to scoop out a little avocado flesh, widening the cavity left behind by the pit. I’m working hard to reduce food waste, so I mashed the extra avocado with a little leftover lemon juice, froze it in a silicone ziptop bag, and then used it in smoothies (read more about avocado in smoothies here and more about freezing avocado here).

Next, just pile the lightly dressed crab into the newly roomy avocado halves and top with shredded cheese. I used a sharp cheddar, but any melty cheese you love will be great, too! Finally, broil the stuffed avocados with crab until the cheese is melted and starting to brown. The crab will be nice and hot, but the avocados below will be barely warm, so I bet you’ll still love this recipe even if you’re wary of cooked avocado. 

It is important to check on these stuffed avocados frequently, because broilers can vary greatly. Whenever I broil anything, I start checking on the food after about 2 minutes and continue to check every 1-2 minutes until it’s done–this is not the time to leave the kitchen for any reason! In my oven, these were perfect after just over five minutes, making this quite a fast recipe. If you have the crab shelled and ready to go, you can make this in less than half an hour.

Once the cheese is melted and browned to your liking, top the stuffed avocados with extra scallions and dig in! A squeeze of lemon is nice to cut the richness of the rest of the dish, so I like to serve these with lemon slices.

My husband, my one year-old, my assistant, and I all loved these stuffed avocados with Alaska crab so much, and I hope you’ll love them too! If you’re looking for more recipes for Alaska crab (which I obviously am!), check out this dairy-free Alaska king crab bisque from Wicked Spatula, perfectly steamed wild-caught Alaska crab legs in the Instant Pot(!) from All the Nourishing Things, and Alaska king crab cauliflower fried rice from Skinnytaste.

Stuffed Avocado with Alaska Crab

Yield: 8 stuffed avocado halves

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

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Ingredients

• 4 tablespoons cream cheese, at room temperature
• 2 tablespoons sour cream
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sea salt, or to taste
• 1/4 tsp pepper
• 2 cups cooked Alaska crab meat
• 3 scallions, sliced, plus more for serving
• 4 avocados, halved and pitted
• 1 cup shredded cheddar cheese

Instructions

1. Mix the cream cheese, sour cream, lemon zest, lemon juice, smoked paprika, salt, and pepper in a large bowl until smooth. Fold in the Alaska crab meat and scallions. 
2. Use a spoon to scoop some of the flesh out of the avocados, leaving a larger cavity for stuffing (you can use the avocado you scoop out for another purpose—I like to mash it with a little lemon juice and freeze to use in smoothies later). 
3. Divide the crab mixture between the avocados and top with the cheddar cheese. Position a rack about 8 inches below the heating element and broil for 2-5 minutes, checking frequently, or until the cheese is melted and beginning to brown. Top with extra scallions if desired and serve hot.

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These cashew butter oatmeal energy bites are quick to make and taste like chocolate chip oatmeal cookies. They’re the perfect gluten-free, dairy-free snack for nursing mamas and anyone else who’s hungry!

I’m popping in on this dreary February day to share a recipe that I’ve been making for over a year now: oatmeal cookie energy bites. These little balls taste like oatmeal cookie dough and are one of the first things I made when I started cooking again after taking time off for Madeline’s birth–although for these, no actual cooking is required! 

I was avoiding oats for a while since they’re high in carbohydrates, but when I read that they supposedly help with milk supply while breastfeeding, I added them back in. I didn’t do anything very scientific to compare before and after, but I did find that my milk output seemed higher when enjoying these bites and other oat-based foods, and my energy levels were definitely higher!

If you’re looking for an oat recipe that’s an actual baked cookie, check out these peanut butter chocolate chip oatmeal cookies. They’re almost as easy as these oatmeal cookie energy bites, and are also free of gluten and dairy!

I don’t want you to think these are just for nursing mothers, though–they’re for anyone and everyone who likes oatmeal cookies and having energy! My husband loves these, and so does my friend Lindsey. She’s actually the one who inspired me to finally take photos of these with my actual camera and share them here on my site.

I shared the basic formula and a phone photo for this recipe on Instagram stories over a year ago, and have gotten several requests for the recipe in an easier-to-access format. When Lindsey mentioned she was making these again last week, I knew it was time for me to make them again, too–to snack on and to photograph for a blog post for you!

These energy bites are beyond easy to make, and they’re customizable, too–if you don’t like or don’t have cashew butter, you can use almond butter or peanut butter (any other nut or seed butter should work, too, but I haven’t had a chance to try every single one).

If you don’t have collagen or don’t need the extra protein, you can leave that out. You can even leave out the chocolate chips if you prefer oatmeal cookies without, although I can’t imagine many people do!

Here’s how to make these oatmeal cookie energy bites: mix rolled oats with cashew butter (Georgia Grinders is my favorite), maple syrup, collagen if you want more protein, and a little vanilla. The vanilla extract is key to making these taste like oatmeal cookies! I use and love Rodelle. If your cashew butter is unsalted, add a couple pinches of sea salt. Mix thoroughly, then scoop and roll into balls! Done. I like to store these in the fridge but they also keep well on the counter.

Do you eat oats? Do you have a favorite recipe for energy bites (with or without oats)? I’m always looking to expand my snack repertoire, so let me know in the comments. Here are a few that caught my eye that I’m eager to try (sorry for the rhyme! It’s Monday and I can’t think of a good way to fix my accidental poet moment!): date energy balls from Detoxinista, paleo blueberry energy balls from A Saucy Kitchen, five-ingredient pecan date energy bites from Real Simple Good, and pumpkin pie energy bites from The Big Man’s World.

Oatmeal Cookie Energy Bites

Yield: About 16 bites

Prep Time: 10 minutes

Total Time: 10 minutes

These cashew butter oatmeal energy bites are quick to make and taste like chocolate chip oatmeal cookies. They're the perfect gluten-free, dairy-free snack for nursing mamas and anyone else who's hungry!

Print

Ingredients

• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup cashew butter*
• 1/4 cup maple syrup
• 1-2 scoops collagen (optional)**
• 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips***

Instructions

1. Mix all ingredients thoroughly in a large bowl.
2. Scoop out heaping tablespoons of dough and roll into balls (a small ice cream disher makes this very easy).
3. Serve right away, or store in an airtight container (these will keep in the refrigerator for up to five days or on the counter for up to two days).

Notes

*If your cashew butter is unsalted, add a couple of pinches of sea salt (Georgia Grinders makes my absolute favorite cashew butter and it has the perfect amount of sea salt already mixed in). You can also use creamy almond or peanut butter instead of cashew. Other nut and seed butters will likely work well, too, but those are the ones I've tested myself.

**If the collagen makes the mixture a little too dry to roll well, add a little more nut butter.

***I love mini chocolate chips for this recipe (I use Enjoy Life), but regular-sized chocolate chips also work--the energy bites just won't look quite as cute, and obviously the chunks of chocolate will be bigger.

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These Instant Pot balsamic short ribs are easy to make and the epitome of winter comfort food, plus they’re dairy free, paleo, and Whole30 compliant!

Shooooort ribs! I remember the first time I ordered them, at a restaurant in Jamaica Plain on New Year’s Eve in 2011. I said to the waiter, “So short ribs are pork, right?”

I’ve learned a lot about short ribs since first falling in love with them almost a decade ago. To begin with, they’re beef! Also, they’re one of the richest, most tender cuts you’ll find, and are best slow cooked or braised. After much testing and experimenting, I’m happy to report that using your Instant Pot* is one of the best ways to cook them (*this link and others with an asterisk are affiliate links, which means I earn from qualifying purchases).

I’ve been making balsamic short ribs for years in the slow cooker (get that recipe right here) and recently decided it was time to revamp the recipe for the Instant Pot (it should work in any electric pressure cooker, though!).

Why make short ribs in the Instant Pot instead of a slow cooker? There are two main reasons. First of all, it’s a lot faster. In the slow cooker, after searing, these short ribs take 7-8 hours. In the Instant Pot after searing, they take about 1 hour. That’s a pretty big difference!

Second of all, since you can sear these short ribs right in the Instant Pot*, you only need to get one pot dirty, instead of having to wash your slow cooker insert AND a skillet. That makes cleanup almost twice as fast.

And luckily, these Instant Pot balsamic short ribs taste just as good as the slow-cooker version, if not better. With both recipes, you end up with meat that’s falling off the bone and dripping with savory, slightly tangy, supremely comforting flavor. This time of year, I like to top the short ribs with pomegranate arils for crunch and extra juiciness, but it’s totally optional.

I love to serve these Instant Pot balsamic short ribs with a simple parsnip puree. It’s super smooth thanks to a good stint in the food processor with plenty of cooking water added in. Parsnips have a unique flavor that’s a bit unexpected for most people, so it’s fun to find that new taste paired with the familiar texture of a creamy mash.

If you’re not a fan or parsnips or can’t find any (try asking for ghost carrots before you give up!), these balsamic short ribs are also delicious with mashed potatoes (here’s an Instant Pot recipe for those in case you have two pots like me), butternut squash, or rutabaga. To round out the meal, you could add a salad–this bacon, arugula, and avocado salad is one of my favorites.

I hope you’ll give these Instant Pot balsamic short ribs a try soon!

Looking for more short rib recipes? Try these:

• Instant Pot short rib ragu
• Slow-cooker Cuban short ribs
• Kratiem prik thai short ribs
• Chili Lime Instant Pot short ribs from What Great Grandma Ate

Want even more delicious ways to use your Instant Pot? Here are some of my favorites.

• Instant Pot bacon & sweet potato chili
• Instant Pot fesenjan (Persian pomegranate chicken)
• Five-ingredient Instant Pot carnitas
• Instant Pot Pot Roast from Real Simple Good

Instant Pot Balsamic Short Ribs

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 35 minutes

These Instant Pot balsamic short ribs are easy to make and the epitome of winter comfort food, plus they're dairy free, paleo, and Whole30 compliant!

Print

Ingredients

• 6 bone-in beef short ribs (3-3 1/2 pounds)
• Sea salt
• Freshly ground black pepper
• 2 teaspoons avocado oil or ghee
• 1 medium yellow onion, halved and thickly sliced
• 1/2 cup aged balsamic vinegar*
• 1/4 cup low-sodium or homemade chicken or beef stock
• 1 tablespoon Dijon mustard
• 2 sprigs fresh rosemary, plus more for serving
• 1 bay leaf
• 1/2 cup pomegranate arils, for serving (optional)

Instructions

1. Push “Sauté” on the Instant Pot, making sure the heat level is set to “Normal”. Pat the short ribs dry and season with salt and pepper. When the Instant Pot says “Hot”, add the oil and swirl to coat the bottom of the pot. Add the short ribs and sear for a few minutes on each side, until nicely browned. Transfer the seared short ribs to a plate.
2. Add the onion to the pan and sauté for about a minute. Add the balsamic vinegar, stock, and mustard and stir, using a spatula to scrape any browned bits off the bottom of the pan. Push “Keep Warm/Cancel” to turn off the sauté function. Add the rosemary and bay leaf. Return the short ribs to the pot, arranging them so they stand up vertically.
3. Put the lid on the Instant Pot and make sure the valve is set to “Sealing”. Set the pot to cook for 45 minutes on high pressure (for the model used for testing, push “Manual” and adjust the time to 45 minutes). Once the pot comes to pressure, it will begin counting down from 45 minutes.
4. When the time is up, push “Keep Warm/Cancel” to turn off the warm function. Let the pressure release naturally by doing nothing for 15 minutes, then carefully move the valve to “Venting” to release any remaining pressure. Remove the lid and use tongs to transfer the short ribs to a plate. Spoon some of the fat off the top of the cooking liquid if desired, reserving what remains for serving.
5. Serve hot with parsnip puree and some of the cooking liquid and onions spooned on top. Garnish with fresh rosemary and pomegranate arils if desired.
6. To make the short ribs up to three days ahead, store the cooked ribs on a plate in the refrigerator and pour the cooking liquid into a glass jar or measuring cup in the refrigerator. Remove solidified fat before reheating cooking liquid. You can warm the short ribs and cooking liquid in the Instant Pot on “Sauté”, in the microwave, or in a low oven.

Notes

*If you'd like, you can replace the balsamic vinegar with pomegranate vinegar.

For the slow-cooker version of this recipe, click here.

I love to serve these short ribs with a creamy parsnip puree. You can get the recipe here.

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This sesame-crusted Alaska salmon salad features wild-caught sockeye salmon encased in black and white sesame seeds, along with orange and grapefruit, pickled onion, and maple sriracha cashews, all on a bed of tender kale.

Happy New Year! I’m back with another seasonal fish recipe as part of my series with Alaska Seafood Marketing Institute. This time, I have a fresh salad that you’re going to love featuring winter citrus, pickled onions, the most amazing candied cashews, and sesame-crusted Alaska sockeye salmon.

One of the best parts about shopping for Alaska seafood is that you know it’s wild caught and sustainable–Alaska doesn’t do fish any other way! Sustainable practices for fishing are written right into the state constitution.

For this recipe, I used sockeye salmon, but you can use any Alaska salmon you like. It’s easy to find at your local store–95% of U.S. salmon comes from Alaska. The cold, glacial waters make for the purest and best-tasting fish. Just look at that color!

Frozen and previously frozen are excellent options for seafood from Alaska, because the fish is frozen just after it leaves the water, ensuring optimal freshness and taste. Frozen Alaska salmon can be really affordable, too! To thaw, just remove the salmon from its packaging, place on a plate, cover, and refrigerate overnight. If you’re in a rush, place each salmon fillet in a ziptop bag and submerge the bags in cool water for about 30 minutes or until the salmon is defrosted.

I love to get skin-on Alaska salmon. The skin has many benefits: it helps the fish stay together and prevents overcooking, it’s packed with Omega 3 fatty acids and collagen, and it tastes amazing! To maximize the deliciousness of the salmon skin, we’re crisping it up in a hot skillet for this recipe, then transferring to a low oven to gently finish cooking without getting overdone. If you’d like to further protect the crunch of your salmon’s skin, you can serve it skin side up. Of course, you may want to serve it skin side down to show off the pretty sesame coating, and that works, too. As you can see from the photo below, I couldn’t decide!

In addition to the sesame-studded Alaska salmon, this salad boasts a host of other colorful and flavorful ingredients. Quick-pickled onions add a delectable savory tang, and fresh orange and grapefruit slices provide juicy sweetness. Maple sriracha cashews lend a sweet and spicy crunch that will keep you coming back for more. All of that goodness is on top of a bed of tender kale massaged with a sesame-ginger dressing. This salad is perfect for you if you’re looking for a healthy meal that will still wow you in the flavor and texture departments!

What’s your favorite way to enjoy Alaska salmon? Let me know in the comments below!

Sesame-Crusted Alaska Salmon Salad with Winter Citrus and Maple Sriracha Cashews

Yield: 4-6 servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

This sesame-crusted Alaska salmon salad features wild-caught sockeye salmon encased in black and white sesame seeds, along with orange and grapefruit, pickled onion, and maple sriracha cashews, all on a bed of tender kale.

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Ingredients

For the maple sriracha cashews:

• 1 tablespoon avocado oil
• 1 teaspoon toasted sesame oil
• 1 1/4 cup raw cashews
• 1 tablespoon maple syrup
• 1/2 teaspoon sriracha, or more if you like it spicy
• Sea salt
• Freshly ground black pepper

For the salad:

• 1 small red onion or 2 shallots, sliced
• 1/4 cup unseasoned rice vinegar
• 1 grapefruit
• 2 oranges
• 1/4 cup citrus juice
• 1 tablespoon cashew butter
• 2 teaspoons toasted sesame oil
• 1 teaspoon maple syrup
• 1/2 teaspoon ground ginger
• Sea salt, to taste
• Freshly ground black pepper
• 1 bunch kale, stemmed and torn into small pieces

For the sesame-crusted salmon:

• 3 tablespoons black sesame seeds
• 3 tablespoons white sesame seeds
• 3/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon avocado oil
• 1 1/4 pound skin-on Alaska sockeye salmon fillet

Instructions

1. To make the maple sriracha cashews, heat the avocado oil and sesame oil in a small pan over medium heat. Add the cashews and cook, stirring frequently, until they start to brown. Add the maple syrup and sriracha along with a few pinches of sea salt and a couple of grinds of black pepper. Continue to cook and stir frequently until the nuts are coated in a sticky glaze and not much liquid remains in the pan. Transfer the cashews to a parchment-lined plate and cool completely, then break up any large clumps. Maple sriracha cashews can be made up to two days ahead and stored in an airtight container.
2. To make the salad, begin by prepping the pickled onions. Place the sliced onions in a bowl, pour in the rice vinegar, and toss well. Let the onions pickle while you prepare the other ingredients, tossing them a couple more times to make sure they pickle evenly. Pickled onions can be made a day ahead and stored in the refrigerator. Drain before adding to the salad.
3. Next, prepare the citrus. Peel the grapefruit and oranges by slicing off segments of rind with a sharp knife, reserving them for making the dressing, until no peel or pith remains. Slice the fruit into rounds, halving the rounds if they’re large.
4. To make the dressing, squeeze the reserved citrus peels into a measuring cup to yield 1/4 cup of juice. Add the cashew butter and a splash of hot water and whisk until smooth, then whisk in the toasted sesame oil, maple syrup, and ground ginger. Season with salt and pepper to taste.
5. Place the kale in a large bowl and pour the dressing on top. With clean hands, massage the dressing into the kale until the greens are softened and reduced in volume. Top the massaged kale with the citrus slices, maple sriracha cashews and drained pickled onions.
6. To make the sesame-crusted salmon, preheat the oven to 300°F. Mix the black and white sesame seeds, salt, and pepper in a shallow bowl. Slice the salmon fillet crosswise into four to six pieces. Place each piece of salmon skin-side up in the sesame seed mixture and press gently to cover the other side with the seeds.
7. Heat a large cast iron or other oven-safe skillet over medium-high heat. When the pan is hot, add the avocado oil. Add the salmon skin side down and sear for 3-4 minutes to crisp up the skin. Transfer the pan to the oven and bake for 2-5 minutes, or until the salmon is cooked to your liking. Place the salmon on top of the salad and serve.

This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.

The post Sesame-Crusted Alaska Salmon Salad with Winter Citrus and Maple Sriracha Cashews appeared first on A Calculated Whisk.