You know a recipe is a winner when you’ve already made it three times in one month! This Asian Tuna Salad is my current obsession, and for good reason. It’s loaded with crisp, colorful veggies, protein-packed tuna, and a dressing so flavorful you’ll want to drizzle it on everything. Trust me, once you try it, it’ll be on repeat in your kitchen too.

Ingredients You’ll Need

• Tuna: I use canned tuna packed in water because it’s light and easy, but tuna in olive oil works if you want a richer flavor. If you’re not into tuna, cooked shredded chicken or flaked salmon is a great swap.
• Veggies (Red Cabbage, Carrots, Cucumber, Red Bell Pepper, Green Onions): These are what give the salad its crunch, color, and freshness. Red cabbage and carrots add sweetness, cucumber keeps it cool and crisp, bell peppers bring a touch of natural sugar, and green onions add a mild, savory kick. If you’re short on any of these, try shredded lettuce, snap peas, or even thinly sliced radishes to mix it up.
• Herbs (Cilantro and Mint): The fresh herbs are a total flavor booster, adding brightness and a refreshing twist. If cilantro isn’t your thing, swap it for parsley or skip it altogether. Mint is optional but highly recommended for that fresh, zippy finish.
• Crunchy Garnishes (Roasted Peanuts or Sesame Seeds): These add texture and a nutty flavor that complements the salad beautifully. If you need an alternative, try toasted sunflower seeds, crispy wonton strips, or even crumbled nori for a savory twist.
• Dressing (Soy Sauce, Rice Vinegar, Sesame Oil, Honey or Maple Syrup, Ginger, Garlic, Lime Juice): The dressing ties everything together with a perfect balance of tangy, sweet, savory, and nutty flavors. Soy sauce brings the saltiness, rice vinegar adds tang, sesame oil provides a toasty depth, and honey or maple syrup balances it all out. If you’re gluten-free, use tamari or coconut aminos in place of soy sauce.

Grab a big bowl and start building your salad. Toss in the shredded red cabbage, carrots, cucumber, bell pepper, and green onions. Then add the drained tuna—make sure to squeeze out all the liquid first so the salad doesn’t get watery. Break it into chunks as you go. Sprinkle in the chopped cilantro and mint for that fresh, zesty flavor. If you’re not a cilantro fan, skip it or swap it for parsley, but keep the mint—it’s such a game-changer!

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and lime juice. Give it a taste before you pour—if you like it tangier, add a bit more lime juice; sweeter, add a touch more honey. And if you love some heat, stir in a little Sriracha or chili flakes.

Pour the dressing over the salad and gently toss everything until it’s well coated. Use a light touch—you don’t want to smash the tuna or bruise the veggies. Once it’s mixed, plate it up and sprinkle roasted peanuts or sesame seeds over the top. If you’re feeling extra fancy, crumble some toasted nori on top for a savory twist.

How To Serve

You’ll want to serve this salad immediately while it’s fresh and crisp, or if you’re prepping ahead, keep the dressing separate and toss it all together just before serving. You can also pair it with dishes that complement its bright, zesty flavors. Here are some of my go-to parings:

Roasted Green Beans

Coconut Rice

Egg Drop Soup

Spring Roll Recipe

More Delicious Salad

• Asian Style Slaw
• Vietnamese Chicken Salad
• Shrimp Avocado Salad
• Chicken Salad Lettuce Wraps
• Seafood Salad

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Asian Tuna Salad

This Asian Tuna Salad is fresh, crunchy, and packed with vibrant veggies, tender tuna, and a zesty sesame-lime dressing. It’s light, flavorful, and comes together in just 15 minutes, making it perfect for lunch or dinner.

Course Brunch, Lunch, Salad

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 212kcal

Author Joanna Cismaru

Ingredients

For the Salad:

• 10 ounces tuna drained, 2 cans
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• 1 medium cucumber julienned or thinly sliced
• 1 medium red bell pepper thinly sliced
• 3 green onions thinly sliced
• ½ cup fresh cilantro chopped
• ¼ cup fresh mint leaves chopped
• ¼ cup roasted peanuts or sesame seeds, for garnish

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger grated
• 1 clove garlic minced
• Juice of 1 lime

US Customary – Metric

Instructions

• In a large bowl, combine the drained tuna, shredded red cabbage, shredded carrots, cucumber, red bell pepper, green onions, cilantro, and mint. Toss gently to mix.
  
• In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and Sriracha or red chili flakes (if using).
  
• Pour the dressing over the salad and toss gently until everything is well coated.
  
• Divide the salad into bowls or plates. Garnish with roasted peanuts or sesame seeds for added crunch.

Notes

1. For the freshest crunch, slice the veggies thinly using a mandoline or sharp knife.
2. Swap tuna with cooked shrimp, shredded chicken, or tofu, if you wish.
3. If you’re prepping ahead, keep the dressing separate and toss just before serving to keep everything crisp.
4. Add nori or crispy wonton strips on top for an extra-savory crunch.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 16g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 661mg | Potassium: 585mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6947IU | Vitamin C: 58mg | Calcium: 72mg | Iron: 2mg

The post Asian Tuna Salad appeared first on Craving Home Cooked.

If you’re looking for a salad that’s both satisfying and full of flavor, this Shrimp Avocado Salad is it. With plump, juicy shrimp, creamy avocado, and a bright lime dressing, every bite is a burst of freshness. Ready in just 20 minutes, it’s your new go-to for a healthy, delicious meal!

I’ve always been a fan of quick, fresh meals that don’t skimp on flavor, and this Shrimp Avocado Salad checks all the boxes. The juicy shrimp, seasoned just right, pair beautifully with creamy avocado – they’re just meant to be together! Add in some crisp cucumber, sweet cherry tomatoes, and a bright, tangy lime dressing, and you’ve got a salad that’s light, refreshing, and irresistibly good.

Ingredients You’ll Need

• Shrimp: We’re using large shrimp because they cook quickly and have a juicy, tender bite. If you can’t find large shrimp, medium will work too – just adjust the cooking time slightly.
• Olive Oil: A little olive oil helps the shrimp cook evenly and adds a subtle richness. You can substitute with avocado oil if you prefer. We also need a little bit for our dressing.
• Garlic Powder: Adds a mild garlic flavor without overpowering the dish. You can swap this with freshly minced garlic if you want a stronger garlic punch.
• Paprika: Brings a touch of warmth and color to the shrimp. Smoked paprika works great if you want a hint of smokiness.
• Salt and Pepper: Basic seasoning to bring out all the flavors. Always season to taste!
• Avocados: Creamy and rich, avocados are the perfect match for the shrimp. Make sure they’re ripe but firm to avoid them getting too mushy. If avocados aren’t your thing, diced mango adds a nice sweetness.
• Cherry Tomatoes: These add a burst of juicy sweetness. Grape tomatoes or even diced regular tomatoes will do the trick if that’s what you have on hand.
• Red Onion: For a little sharpness and crunch. If red onion is too strong for you, try soaking the slices in cold water for a few minutes, or substitute with green onions for a milder flavor.
• Cucumber: Adds freshness and a nice crunch. English cucumber is ideal because it’s seedless, but any cucumber will work – just remove the seeds if they’re too watery.
• Fresh Cilantro: Brings a burst of fresh, herbaceous flavor that ties everything together. If you’re not a cilantro fan, flat-leaf parsley makes a good substitute.
• Lime Juice: The key to our zesty dressing. Fresh lime juice is a must for that bright, tangy flavor. In a pinch, you can use lemon juice, but the flavor will be slightly different.

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. While the oil heats, season 1 pound of large shrimp with 1 teaspoon each of garlic powder and paprika, plus salt and pepper to taste.

Add the shrimp to the skillet and cook them for about 2-3 minutes per side, until they’re pink and opaque. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking, which can make them rubbery. Once done, remove the shrimp from the heat and let them cool.

While the shrimp are cooling, grab a large bowl and combine 2 diced avocados, 1 cup halved cherry tomatoes, 1 finely chopped small red onion, 1 diced cucumber, and ¼ cup chopped fresh cilantro. Tip: To keep the avocado from getting too mushy, gently fold the ingredients together with a large spoon instead of stirring vigorously.

In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and a pinch of salt and pepper. This dressing is simple but bright, bringing out the fresh flavors in the salad. Tip: If you like a bit more zing, feel free to add a little more lime juice to taste.

Once the shrimp have cooled, add them to the bowl with the salad ingredients. Pour the lime dressing over everything and gently toss to combine. Tip: If you have time, chill the salad in the refrigerator for 15-20 minutes before serving to let the flavors meld together. Serve immediately!

How To Serve

This Shrimp Avocado Salad is light, fresh, and perfect on its own, but I love pairing it with a few other dishes to round out the meal. Here are some of my favorite recipes to serve alongside:

Garlic Bread

Easy Oven Roasted Potatoes

Roasted Asparagus

Watermelon Feta Salad

More Delicious Shrimp Recipes

• Thai Coconut Shrimp Curry
• Jambalaya Recipe
• Asian Garlic Shrimp
• Sheet Pan Garlic Butter Shrimp
• Blackened Shrimp

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Shrimp Avocado Salad

Shrimp Avocado Salad is a fresh and flavorful dish featuring juicy shrimp, creamy avocado, and a zesty lime dressing. It's a quick and easy meal that's perfect for a light lunch or dinner, ready in just 20 minutes.

Course Brunch, Lunch, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 255kcal

Author Joanna Cismaru

Ingredients

• 1 pound large shrimp peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper to taste
• 2 large avocados diced
• 1 cup cherry tomatoes halved
• 1 small red onion finely chopped
• 1 cucumber diced
• ¼ cup fresh cilantro chopped

Dressing

• 2 tablespoons lime juice
• 1 tablespoon olive oil for dressing
• salt and pepper to taste

US Customary – Metric

Instructions

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with garlic powder, paprika, salt, and pepper.
  
• Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside to cool.
  
• In a large bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and chopped cilantro. Add the cooked shrimp to the bowl.
  
• In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, salt, and pepper.
  
• Pour the dressing over the salad and gently toss to combine.
  
• Serve immediately or chill in the refrigerator for 15-20 minutes before serving.

Notes

1. Use ripe but firm avocados to prevent them from becoming too mushy when mixed with the salad.
2. If you prefer a bit more kick, add a pinch of red pepper flakes to the dressing.
3. For a make-ahead option, prepare all the ingredients separately and combine just before serving to keep everything fresh.
4. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 16g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 15mg | Potassium: 745mg | Fiber: 8g | Sugar: 4g | Vitamin A: 701IU | Vitamin C: 26mg | Calcium: 37mg | Iron: 1mg

The post Shrimp Avocado Salad appeared first on Craving Home Cooked.

These Seared Scallops with Lemon Butter Sauce are my go-to for a fancy yet fuss-free dinner. The scallops are perfectly seared, and the lemon butter sauce is irresistibly tangy and rich. You’ll love how simple and delicious this recipe is!

Seared scallops with lemon butter sauce is one of those dishes that feels fancy but is incredibly simple to make. The scallops get a perfect golden crust, while the tangy lemon butter sauce adds a burst of vibrant flavor. You’ll be amazed at how quick and easy it is to whip up this restaurant-quality meal right at home!

Ingredients You’ll Need

• Large Scallops: Choose fresh, large scallops. Pat them dry to get a good sear.
• Olive Oil and Unsalted Butter: Together, they help sear the scallops to a golden brown while adding richness to the sauce.
• Garlic: Freshly minced garlic infuses the butter with a rich, aromatic flavor. Garlic powder can be a quick substitute.
• Lemons: Use fresh lemons for juice and wedges, for a bright, tangy flavor that enhances the scallops.
• Fresh Parsley: Adds a fresh, herbaceous note to the sauce. Substitute with cilantro or chives if you prefer.

Remove the side muscles from 1 pound of large scallops if attached. Pat the scallops dry with a paper towel and season with salt and pepper.

Tip: Dry scallops sear better, giving you that desirable golden crust.

Heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer, making sure they are not touching. Sear for about 2 minutes on each side, until a golden crust forms. Be careful not to overcook. Remove the scallops from the skillet and set aside on a plate.

Tip: A hot pan and enough space between scallops help achieve a perfect sear.

In the same skillet, reduce the heat to medium. Add 2 cloves of minced garlic and cook for about 1 minute, stirring frequently. Pour in the juice of 1 lemon and bring to a simmer. Let it cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in 2 tablespoons of chopped fresh parsley.

Tip: Cooking the garlic briefly infuses the butter with rich flavor without burning it.

How To Serve

Spoon the lemon butter sauce over the scallops. Serve immediately with additional lemon wedges on the side. I love serving these seared scallops with a variety of sides to create a complete, delicious meal. Here are some great ideas:

Roasted Green Beans

Roasted Brussels Sprouts

Cucumber Tomato Salad

Basic Risotto

More Delicious Seafood Recipes

• Thai Coconut Shrimp Curry
• Salmon Wellington
• Baked Lemon Butter Cod
• Shrimp And Grits
• Bacon Wrapped Scallops

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Seared Scallops with Lemon Butter Sauce

Seared Scallops with Lemon Butter Sauce is an elegant yet easy dish that's perfect for any occasion. The scallops are seared to perfection and topped with a rich, tangy lemon butter sauce. Ready in just 20 minutes, it's a deliciously quick meal.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 193kcal

Author Joanna Cismaru

Ingredients

• 1 pound large scallops
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• juice of 1 lemon
• 2 tablespoons fresh parsley chopped
• lemon wedges for serving

US Customary – Metric

Instructions

• Remove the side muscles from the scallops if they’re attached. Pat the scallops dry with a paper towel and season with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallops to the pan in a single layer, making sure they are not touching. Sear for about 2 minutes on each side, until a golden crust forms. Be careful not to overcook. Remove the scallops from the skillet and set aside on a plate.
• In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Cook for about 1 minute, stirring frequently. Pour in the lemon juice and bring to a simmer. Let it cook for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the chopped parsley.
• Spoon the lemon butter sauce over the scallops. Serve immediately with additional lemon wedges on the side.

Notes

1. Pat the scallops dry to get a good sear.
2. Use fresh lemon juice for the best flavor.
3. Avoid overcrowding the pan to ensure even cooking.
4. Serve immediately to keep the scallops tender and warm.
5. Substitute parsley with cilantro or chives for a different flavor.

Nutrition

Serving: 1serving | Calories: 193kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 447mg | Potassium: 251mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 14mg | Iron: 1mg

The post Seared Scallops with Lemon Butter Sauce appeared first on Craving Home Cooked.

This Lemon Dill Pan Fried Salmon really is simplicity at its finest. In 20 minutes you can have this incredibly delicious lemon dill salmon that requires only a handful of ingredients!

I used to love eating salmon, it was pretty much the only thing I’d order whenever we’d go to a restaurant. Until one day I had enough, and stopped eating salmon for years. But in my forever quest of cooking and eating healthier (not always successful), I brought salmon back into our diets with this gorgeous Lemon Dill Pan Fried Salmon!

Why You’ll Love This Salmon

• Made Entirely In One Pan
• Takes 20 Minutes Total
• Simple, Short Ingredient List
• Incredibly Easy To Make
• Healthy & Delicious

On the occasions that I do cook with salmon, I like to keep it simple, same with my other recipes. However, one of my all time favorite ways to have salmon is pan seared with fresh lemon juice and lots of dill. As a matter of fact, when I think of what goes well on salmon, lemon and dill always come to mind first! It’s like a match made in heaven. This recipe is made entirely in one pan, in just 20 minutes, making it the perfect healthy, weeknight meal!

1. Prep Salmon: Take out the salmon fillet 15 minutes prior to cooking. Pat dry the salmon fillets using a paper towel or a clean dish towel. This will prevent them from sticking to the skillet.
2. Heat Oil: Heat a skillet over medium-high heat. Use a cast iron skillet or a stainless steel skillet. Add the olive oil and butter and heat until butter melts and starts to bubble. Make sure the oil and butter coats the entire surface of the skillet.
3. Season Fillets: Season the salmon with salt and pepper just before adding to the hot skillet, then add the fillets to the pan. If using fillets with skin, place skin-side down first. I usually can add all 4 fillets at once and my skillet is 10 1/4 inches in diameter.
4. Cook: Cook the fillets for about 6 to 7 minutes for the first side. The first side takes the longest to cook. As the fish cooks you’ll notice the color of the fillet will begin to lighten, starting at the bottom. 
5. Finish: Flip the fillets and cook for an additional 3 minutes on the other side. When you try to flip the fillets if they don’t release easily, cook for another minute until they release. The salmon is done cooking when it looks opaque. Remove from heat.
6. Garnish & Serve: Sprinkle the salmon with the freshly squeezed lemon juice and garnish with lots of dill. Serve immediately.

Storing Leftovers

Refrigerate leftover salmon in an airtight container for up to 3 days.

Freezing

You can also freeze this salmon! Pop it in an airtight container and store in the freezer for 4 – 6 months. Thaw in the fridge overnight, and heat back up in the oven when ready to eat.

More Related Recipes:

• Baked Thai Salmon
• Teriyaki Salmon Sheet Pan Dinner
• Garlic Butter Baked Salmon
• Baked Salmon Teriyaki
• Bruschetta Salmon
• Baked Salmon With Mustard Glaze
• Air Fryer Salmon And Asparagus

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Lemon Dill Pan Fried Salmon

This Lemon Dill Pan Fried Salmon really is simplicity at its best. In 20 minutes you can have this incredibly delicious lemon dill salmon that requires only a handful of ingredients!

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 250kcal

Author Joanna Cismaru

Equipment

• 12-inch Cast Iron Skillet

Ingredients

• 1 pound salmon skinless, cut into 4 fillets
• 2 tablespoons olive oil
• 1 tablespoon butter
• ¼ teaspoon salt or to taste
• ½ teaspoon pepper or to taste
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons dill fresh, chopped

US Customary – Metric

Instructions

• Prep Salmon: Take out the salmon fillet 15 minutes prior to cooking. Pat dry the salmon fillets using a paper towel or a clean dish towel. This will prevent them from sticking to the skillet.
• Heat Oil: Heat a skillet over medium-high heat. Use a cast iron skillet or a stainless steel skillet. Add the olive oil and butter and heat until butter melts and starts to bubble. Make sure the oil and butter coats the entire surface of the skillet.
• Season Fillets: Season the salmon with salt and pepper just before adding to the hot skillet, then add the fillets to the pan. If using fillets with skin, place skin-side down first. I usually can add all 4 fillets at once and my skillet is 10 1/4 inches in diameter.
• Cook: Cook the fillets for about 6 to 7 minutes for the first side. The first side takes the longest to cook. As the fish cooks you'll notice the color of the fillet will begin to lighten, starting at the bottom. 
• Finish: Flip the fillets and cook for an additional 3 minutes on the other side. When you try to flip the fillets if they don't release easily, cook for another minute until they release. The salmon is done cooking when it looks opaque. Remove from heat.
• Garnish & Serve: Sprinkle the salmon with the freshly squeezed lemon juice and garnish with lots of dill. Serve immediately.

Notes

1. Bring the salmon to room temperature before cooking the fillets. If cold fish is added to a hot pan, the fillet will seize up and will cook unevenly. Taking the fish out of the fridge about 15 minutes prior to cooking is ideal.
2. Pat down the salmon with paper towels to dry before actually adding the salmon to the skillet. If the fillets are moist or wet they are more likely to stick to the pan.
3. Make sure your skillet is really hot before cooking and then keep the heat to a medium-high.
4. Don’t try to flip the salmon if it’s sticking. When the salmon is cooked, it will release from the pan and you can easily flip it.
5. Refrigerate leftover salmon in an airtight container for up to 3 days.
6. You can also freeze this salmon! Pop it in an airtight container and store in the freezer for 4 – 6 months. Thaw in the fridge overnight, and heat back up in the oven when ready to eat.

Nutrition

Serving: 1fillet | Calories: 250kcal | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 220mg | Potassium: 555mg | Vitamin A: 150IU | Vitamin C: 2.9mg | Calcium: 14mg | Iron: 0.9mg

The post Lemon Dill Pan Fried Salmon appeared first on Craving Home Cooked.

This Thai Coconut Shrimp Curry is a delicious and vibrant meal that’s ready in just 35 minutes. The creamy coconut milk, paired with fresh herbs and a hint of spice, makes every bite irresistible. Perfect for a quick weeknight dinner that’s sure to impress!

How to Peel and Devein Shrimp

Peeling and deveining shrimp might seem daunting, but it’s actually quite simple with the right steps. Here’s how to do it:

1. Remove the Shell: Hold the shrimp by the tail and gently pull off the legs. Start at the thicker end and peel off the shell, leaving the tail intact if you prefer.
2. Devein the Shrimp: Make a shallow cut along the back of the shrimp with a small paring knife. Locate the dark vein running down the back, then use the tip of the knife or a toothpick to lift it out and discard it.
3. Rinse and Dry: Rinse the shrimp under cold water to remove any remaining shell fragments. Pat them dry with paper towels.

Tip: If you’re short on time, buy shrimp that are already peeled and deveined to make the process quicker.

• Shrimp: You can use fresh or frozen shrimp. If you’re using frozen, ensure they are thawed and patted dry before cooking.
• Coconut Milk: Opt for full-fat coconut milk for a richer curry. Shake the can well before opening.
• Thai Red Curry Paste: This is available in most grocery stores, but I usually buy mine from amazon. Red curry paste tends to be quite spicy, so make sure to taste and adjust the amount to whatever you can handle.
• Fresh Herbs: Basil and cilantro add freshness to the dish. Use fresh herbs for the best flavor.
• Fish Sauce: Adds depth and umami to the curry. Look for high-quality fish sauce for the best taste. Alternative: If you don’t like fish sauce, you can use soy sauce or tamari as a substitute.
• Garlic and Ginger: Fresh garlic and ginger are key to the aromatic base of the curry. Mince the garlic and grate the ginger for the best results.

Cook The Shrimp

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of large shrimp (peeled and deveined) and cook until pink and just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. Tip: Pat the shrimp dry with paper towels to ensure they sear nicely instead of steaming, giving them a better texture.

Sauté the Vegetables

In the same skillet, reduce the heat to medium. Add ½ medium finely chopped onion and 1 thinly sliced medium red bell pepper. Sauté until they begin to soften, about 3-5 minutes. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, and cook for another 1 minute until fragrant. Tip: Cutting the veggies thinly and evenly helps them cook quickly and evenly, bringing out their natural sweetness.

Create the Curry Base

Stir in 2 tablespoons of Thai red curry paste and cook for 1 minute, mixing well. Pour in 14 ounces of coconut milk (1 can) and ½ cup of chicken broth, and bring the mixture to a simmer. Tip: Cooking the curry paste briefly before adding liquids helps to release its flavors, making the curry more aromatic.

Flavor the Sauce

Mix in 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and ½ teaspoon of salt. Let it simmer gently for about 10 minutes or until the sauce begins to thicken. Tip: The fish sauce adds depth and umami, while the brown sugar balances out the flavors with a touch of sweetness.

Combine and Heat Through

Return the cooked shrimp to the skillet along with ¼ cup each of chopped fresh basil and cilantro. Stir to combine and reheat the shrimp in the curry sauce for about 2 minutes until everything is heated through. Tip: Adding the shrimp back in just at the end ensures they stay tender and juicy.

Finish with Lime

Stir in 1 tablespoon of lime juice just before serving. Serve hot over steamed jasmine rice and garnish with additional cilantro if desired. Tip: A squeeze of lime juice right before serving brightens up the dish, adding a fresh, tangy note that complements the creamy curry.

How To Serve

Serve this Thai Coconut Shrimp Curry with steamed jasmine rice or rice noodles to soak up the delicious sauce. You can also pair it with a variety of side dishes to create a complete meal. Here are some great options:

Coconut Rice

Air Fryer Vegetables

Cucumber Avocado Salad

Roasted Green Beans

Other Easy Asian Recipe Ideas

• Asian Style Slaw
• Thai Drunken Noodles
• Asian Ground Beef Noodles
• Asian Garlic Shrimp
• Beef Chow Mein

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Thai Coconut Shrimp Curry

Thai Coconut Shrimp Curry is a quick and flavorful dish that combines tender shrimp with a creamy coconut milk sauce, fresh herbs, and aromatic spices. It's perfect for a weeknight dinner and pairs beautifully with steamed jasmine rice.

Course Dinner, Lunch

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 271kcal

Author Joanna Cismaru

Ingredients

• 1 pound large shrimp peeled and deveined
• 1 tablespoon olive oil
• ½ medium onion finely chopped
• 1 medium red bell pepper thinly sliced
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons Thai red curry paste
• 14 ounces coconut milk 1 can
• ½ cup chicken broth low sodium or no sodium added
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ½ teaspoon salt adjust to taste
• ¼ cup fresh basil leaves chopped
• ¼ cup fresh cilantro chopped (plus extra for garnish)
• 1 tablespoon lime juice

US Customary – Metric

Instructions

• Pat the shrimp dry with paper towels; this helps them sear rather than steam when cooking.
  
• Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook until they turn pink and are just cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  
• In the same skillet, reduce the heat to medium. Add the onion and bell pepper, and sauté until they begin to soften, about 3-5 minutes. Add the garlic and ginger, and continue to cook for another 1 minute until fragrant.
  
• Stir in the Thai red curry paste to the sautéed vegetables and cook for 1 minute, mixing well. Pour in the coconut milk and chicken broth, and bring the mixture to a simmer. Mix in the fish sauce, brown sugar, and salt. Let it simmer gently for about 10 minutes or until the sauce begins to thicken.
  
• Return the cooked shrimp to the skillet along with the chopped basil and cilantro. Stir to combine and reheat the shrimp in the curry sauce for about 2 minutes until everything is heated through.
  
• Stir in the lime juice just before serving. Serve the curry hot over steamed jasmine rice and garnish with additional cilantro if desired.
  

Video

Notes

1. Pat the shrimp dry before cooking to ensure they sear properly and develop a nice texture.
2. Adjust the amount of Thai red curry paste to control the spice level to your liking.
3. Substitute fish sauce with soy sauce or tamari if you prefer a different flavor profile.
4. Use full-fat coconut milk for a richer and creamier curry.
5. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 271kcal | Carbohydrates: 11g | Protein: 4g | Fat: 26g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 670mg | Potassium: 371mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2262IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 4mg

The post Thai Coconut Shrimp Curry appeared first on Craving Home Cooked.

Dinner doesn’t get simpler or more delicious than this Air Fryer Salmon and Asparagus. It’s the perfect mix of juicy salmon and tender asparagus, all brought to life with a delicious, zesty lemon garlic honey sauce.

Quick & Easy Air Fryer Salmon And Asparagus

I’ve got a real winner for you today, another salmon recipe! My Air Fryer Salmon and Asparagus recipe is a breeze to make, taking just 22 minutes from start to finish, which is perfect for those hectic weeknights. You’ll love the combination of moist, flaky salmon and crisp, green asparagus, all tied together with a zesty lemon garlic sauce that will have everyone asking for seconds.

• Salmon Fillets: If you want you can substitute with trout fillets. You can use both skinless fillets or with skin on.
• Asparagus: Green beans or broccoli florets are great substitutes.
• Olive Oil: Any neutral oil like avocado or canola oil will do the trick as well.
• Salt and Pepper: Feel free to adjust according to your taste.
• Lemon (zested and juiced): It gives a fresh, zesty kick to the dish.
• Garlic: Fresh garlic is best. If you’re out of fresh garlic, garlic powder can be a quick fix.
• Honey: Balances the tartness of the lemon with its sweetness. Maple syrup or agave nectar are good alternatives.
• Dijon Mustard: It adds depth and a slight tang. If you’re not a mustard fan, you could skip it, or use a bit of mayonnaise for creaminess.

Preheat The Air Fryer

Start by getting your air fryer warmed up. Set it to 400°F (200°C). Some air fryers require this, some don’t so it’s best to refer to the manual.

Prepare The Asparagus

Give the asparagus a quick toss with half the olive oil and a sprinkle of salt and pepper. Next, arrange the asparagus in the air fryer basket, creating a nice, even layer. This forms a bed for the salmon to rest on and allows both to cook together beautifully.

Season And Add The Salmon

Brush the salmon fillets with the remaining olive oil and season them with salt and pepper. Lay them carefully over the asparagus in the basket.

Cook The Salmon And Asparagus

Set the air fryer for 10-12 minutes. This is usually enough time for the salmon to cook through and the asparagus to get tender, but remember, the thickness of your salmon might change the cooking time a bit.

Prepare The Lemon Garlic Sauce And Finish The Dish

Whip up the lemon garlic sauce. Just combine the lemon juice, zest, minced garlic, honey, and Dijon mustard. Once everything’s cooked to perfection, carefully take the salmon and asparagus out of the air fryer. Drizzle them with the lemon garlic sauce, garnish with lemon slices and serve.

Storage

To store any leftovers of the salmon and asparagus, place them in an airtight container and refrigerate for up to 3 days. While it’s best enjoyed fresh, you can freeze the cooked salmon separately for up to a month; however, I don’t recommend freezing the asparagus as it can become mushy upon thawing. For reheating, gently warm the salmon in the oven or air fryer to maintain its texture.

More Delicious Salmon Recipes

• Salmon Wellington
• Bruschetta Salmon
• Baked Salmon With Mustard Glaze
• Baked Thai Salmon
• Creamy Tuscan Salmon

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Air Fryer Salmon and Asparagus

This Air Fryer Salmon and Asparagus recipe is a quick, healthy, and incredibly tasty meal that's perfect for any day of the week. With juicy salmon fillets and crisp, fresh asparagus, all dressed in a zesty lemon garlic sauce, it’s a delicious way to enjoy a balanced meal.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 356kcal

Author Joanna Cismaru

Equipment

• COSORI Air Fryer Pro LE 5-Qt Airfryer

Ingredients

• 4 ounces salmon fillets about 6 ounces each
• 1 pound asparagus ends trimmed
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 lemon zested and juiced
• 3 cloves garlic minced
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• lemon slices for garnish

US Customary – Metric

Instructions

• Preheat your air fryer to 400°F (200°C).
• In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Place the asparagus in the air fryer basket, creating an even layer at the bottom.
  
• Brush the salmon fillets with the remaining olive oil and season with salt and pepper. Place the salmon fillets on top of the asparagus layer in the air fryer basket.
  
• Cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender. The exact cooking time may vary based on the thickness of the salmon fillets.
  
• While the salmon and asparagus are cooking, whisk together the lemon juice, lemon zest, minced garlic, honey, and Dijon mustard in a small bowl.
  
• Once cooked, carefully remove the salmon and asparagus from the air fryer. Brush the lemon garlic sauce over the salmon and asparagus. Garnish with lemon slices. Serve immediately.

Notes

1. Adjust Cooking Time: If your salmon fillets are thicker or thinner than average, adjust the cooking time accordingly to ensure they’re perfectly done.
2. Lemon Zest Tip: Use a fine grater for the lemon zest to get the best flavor without any bitterness.
3. Even Cooking: Shake the basket halfway through cooking the asparagus for even crispiness.
4. Serve Immediately: This dish is best enjoyed right after cooking, as the salmon is moist and the asparagus is at its crispiest.
5. Sauce Variation: Feel free to tweak the lemon garlic sauce to your taste, adding more honey or mustard as you like.

Nutrition

Serving: 1serving | Calories: 356kcal | Carbohydrates: 12g | Protein: 37g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 120mg | Potassium: 1117mg | Fiber: 3g | Sugar: 7g | Vitamin A: 934IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 4mg

The post Air Fryer Salmon and Asparagus appeared first on Craving Home Cooked.

Feast your eyes (and taste buds) on my Salmon Wellington, where each bite offers a burst of flavors – from the rich, soft salmon to the herby, creamy filling, all encased in a light, crisp pastry. This salmon is a delightful fusion of textures and flavors, making it a perfect centerpiece for any meal that’s as easy to make as it is elegant.

Easy Salmon Wellington

My Salmon Wellington recipe features tender salmon fillets, perfectly seasoned and layered with a rich, garlicky spinach and cream cheese mix. This savory filling is then encased in a beautifully golden, flaky puff pastry, creating a delightful contrast of textures. It’s a dish that not only looks stunning on any dinner table but is incredibly easy to make.

• Olive Oil: You’ll need a bit of olive oil to sauté the onion, garlic and spinach, but you can use any neutral oil.
• Onion and Garlic: Essential flavor enhancements.
• Baby Spinach: Fresh or frozen spinach will work.
• Cream Cheese: You could use mascarpone or ricotta for a different twist.
• Fresh Dill: Salmon and dill go very well together. Fresh is best, but if you don’t have any, dried dill will work as well.
• Salt and Pepper: Always to taste!
• Salmon Fillets: Be sure they’re skinless. Trout could be a good alternative.
• Puff Pastry: For that lovely, flaky crust.
• Egg: Used for the egg wash to give the pastry a golden shine.
• Lemon Wedges: For serving. Adds a fresh, zesty finish to the dish.

Prep The Oven

First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step ensures your Wellingtons cook evenly and don’t stick.

Sauté Onion And Spinach

Begin by heating olive oil in a skillet. Add chopped onion and garlic, sautéing until the onion becomes translucent and the garlic emits its fragrant aroma. Next, add the baby spinach into the skillet, cooking until it wilts. Allow this mixture to cool slightly before the next step.

Make The Cream Cheese Mixture

In a separate bowl, blend the cooled spinach mixture with cream cheese and chopped dill. Season with salt and pepper to taste.

Prep The Salmon

Dry the salmon fillets with paper towels and season with salt and pepper. This not only adds flavor but also helps to achieve a perfect texture in the cooked fish.

Assemble The Wellingtons

Roll out the thawed puff pastry on a lightly floured surface, cutting it into four equal squares. Spread a quarter of the spinach and cream cheese mixture on each square of pastry. Place a salmon fillet on top, then fold the pastry over, sealing the edges.

Scoring And Egg Wash

Carefully score crosshatch slits on top of each Wellington and brush with a beaten egg. This gives the pastry a beautiful golden color and helps it to cook evenly.

Bake The Salmon

Arrange the Wellingtons on your prepared baking sheet and bake for 20-25 minutes. You’re aiming for a pastry that’s puffed and golden, with the salmon reaching an internal temperature of 145°F (63°C).

Serve

Allow the Wellingtons to rest briefly after baking. Serve with lemon wedges and your favorite sides.

How To Serve

Pair Salmon Wellington with sides that complement its richness without overpowering it. Here are some of my favorite side dish ideas to serve alongside this elegant main:

Roasted Brussels Sprouts

Cucumber Tomato Salad

Fluffy Dinner Rolls

Roasted Green Beans

Storage

To store any leftover Salmon Wellington, wrap it tightly in aluminum foil or place it in an airtight container and refrigerate for up to 2 days. While you can freeze the Wellingtons, I recommend freezing them before baking for the best texture. Simply assemble, wrap tightly in plastic wrap and then foil, and they can be frozen for up to a month. When you’re ready to enjoy, bake straight from frozen, adding a few extra minutes to the cooking time.

Discover More Salmon Recipes

Salmon And Green Beans Sheet Pan Dinner

Salmon en Papillote

Bruschetta Salmon

Garlic Butter Baked Salmon

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Salmon Wellington

This Salmon Wellington recipe wraps juicy, seasoned salmon in a creamy spinach and dill mix, all tucked inside a flaky, golden puff pastry. It's an elegant yet surprisingly easy dish that's perfect for impressing guests or adding a touch of gourmet to your weeknight dinner.

Course Dinner

Cuisine American, British

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 738kcal

Author Joanna Cismaru

Equipment

• Nonstick Frying Pan Skillet (9.5 Inch)
• 13-inch by 9-inch Baking Sheet

Ingredients

• 1 tablespoon olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup fresh baby spinach chopped
• 4 ounces cream cheese softened
• 2 tablespoons fresh dill chopped
• salt and pepper to taste
• 4 salmon fillets 6 ounces each, skinless
• 1 sheet puff pastry thawed
• 1 large egg beaten, for egg wash
• lemon wedges for serving

US Customary – Metric

Instructions

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
• Add the spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
• In a bowl, mix the cooled spinach mixture with cream cheese and dill. Season with salt and pepper.
• Pat the salmon fillets dry with paper towels and season them with salt and pepper.
• On a lightly floured surface, roll out the puff pastry sheet. Cut into four equal squares.
• Spread a quarter of the spinach and cream cheese mixture in the center of each puff pastry square. Place a salmon fillet on top of each. Fold the pastry over the salmon, trimming any excess, and press to seal the edges. Repeat with remaining ingredients.
• Using a sharp knife, gently score crosshatch slits on the top of each pastry-wrapped salmon. Be careful not to cut through the pastry.
• Brush the beaten egg over the top of each Wellington.
• Place the Wellingtons on the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden and puffed and the internal temperature of the salmon reaches 145°F (63°C).
• Let the Salmon Wellington rest for a few minutes before serving. Serve with lemon wedges.

Notes

1. Make sure the spinach is fully cooled before mixing it with the cream cheese to prevent the pastry from becoming soggy.
2. For a crisper pastry, bake the Wellingtons on a preheated baking sheet.
3. If the puff pastry browns too quickly in the oven, loosely cover the Wellingtons with foil to prevent burning.

Nutrition

Serving: 1serving | Calories: 738kcal | Carbohydrates: 32g | Protein: 42g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 169mg | Sodium: 341mg | Potassium: 1000mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1236IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 3mg

The post Salmon Wellington appeared first on Craving Home Cooked.

This simple Tuna Salad Sandwich recipe transforms humble ingredients into something unbelievably delicious. With flaky tuna, creamy mayo, and fresh veggies, each bite is an explosion of flavor, complemented by a hint of tang and a satisfying crunch!

Best Tuna Salad Sandwich

Here’s a simple yet delicious way to whip up a lunchtime favorite: combine chunky tuna with creamy mayo, add in some crunchy celery and a bit of zesty red onion. Stir in sweet relish and a dash of lemon for a tangy twist. Pile it high on your favorite bread with crisp lettuce, a tomato slice, and maybe a slice of cheese – and there you have it, a mouthwatering tuna salad sandwich that’s easy to make and even easier to enjoy!

Tuna Salad

• Canned Tuna: You’ll need a couple of 5-ounce cans of tuna to provide the sandwich with its savory flavor and protein. 
• Mayonnaise: Binds the ingredients together while adding a subtle tangy note. You can use store-bought or homemade mayonnaise.  
• Celery: Adds a refreshing crunch that provides a delightful contrast in texture. 
• Red Onion: Contributes a zesty and slightly pungent kick that enhances the overall flavor.
• Sweet Pickle Relish: Introduces a touch of sweetness and another hint of tanginess.
• Lemon Juice: Add a bright, citrusy element that balances the richness of the mayo and tuna. 
• Salt and Pepper: These seasonings are essential to enhance the overall taste and balance of flavors. 

Sandwiches

• Bread: The canvas for your sandwich, bread provides structure and a toasty crunch. You can omit the bread for a low-carb option and make lettuce wraps if you prefer.
• Lettuce: Adds a layer of texture and a hint of green freshness. 
• Tomato: Contribute a slightly sweet taste that complements the tuna salad.
• Cheese: This ingredient is optional, but I typically like to add a slice of cheese like white cheddar for added flavor.

Recipes don’t get much easier than this tuna salad! With just a few basic ingredients and straightforward steps, the total time to make this recipe will amaze you! 

Make The Tuna Salad

Start by putting the drained tuna, mayonnaise, celery, red onion, sweet relish, and lemon juice into a medium bowl. Next, stir everything together until well combined. Then season the tuna salad with salt and pepper as needed.

Assemble The Sandwiches

First, place a lettuce leaf on one slice of bread. Next, top the leaf with a big scoop of tuna salad followed by a slice of tomato and cheese. Then add the other slice of bread on top and your tuna salad sandwich is complete! Now, repeat the process with the remaining ingredients to make 3 more sandwiches. 

Slice And Serve

To complete the recipe, slice the sandwiches in half and then serve them some dill pickles and potato chips if you like!

Storage

You can store the tuna salad in an airtight container in the refrigerator. Consume it within 1 to 2 days to maintain the best taste and texture. For an on-the-go lunch, assemble the sandwich just before eating to prevent the bread from becoming soggy. 

Discover More Delicious Sandwich Recipes

• Easy Grilled Cheese
• Meatball Subs
• Tuna Melt
• Hawaiian Ham And Cheese Stromboli
• Cucumber Sandwich Bites
• Easy Banh Mi Sandwich

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Tuna Salad Sandwich

This Tuna Salad Sandwich recipe is the epitome of simplicity meeting flavor. It blends flaky tuna with creamy mayo, crisp celery, and zesty red onion, all jazzed up with sweet relish and a tang of lemon. Layer it on your favorite bread with fresh lettuce and tomato, and maybe a slice of cheese for that extra oomph. It's a quick, easy, and absolutely delicious way to satisfy your hunger!

Course Lunch

Cuisine American

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 484kcal

Author Joanna Cismaru

Ingredients

Tuna Salad

• 10 ounces canned tuna drained, 2 cans of 5 ounce each
• ⅓ cup mayonnaise
• 1 stalk celery finely diced
• ¼ cup red onion finely diced
• 2 tablespoons sweet relish
• 1 tablespoon lemon juice
• salt and pepper to taste

Sandwiches

• 8 slices bread choose your favorite
• 4 leaves lettuce
• 1 large tomato sliced
• 4 slices cheese such as white cheddar (optional)

US Customary – Metric

Instructions

• In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, sweet relish, and lemon juice. Mix until everything is well incorporated. Season with salt and pepper to taste.
  
• Place a lettuce leaf on one slice of bread. Scoop a generous amount of tuna salad onto the lettuce. Add a slice of tomato (and a slice of cheese if you're using it). Top with another slice of bread. Repeat with remaining ingredients to make 4 sandwiches.
  
• Cut each sandwich in half if desired and serve.

Notes

1. Tuna Selection: Opt for canned tuna in water for a lighter texture, or use tuna in oil for a richer flavor. Ensure it’s well-drained to prevent a soggy sandwich.
2. Mayonnaise Variations: Feel free to use light mayo or a mayo alternative like Greek yogurt for a healthier twist without compromising on creaminess.
3. Bread Choices: Whether you prefer whole wheat for a healthier option, or sourdough for a tangy kick, the choice of bread can transform the flavor profile of your sandwich.
4. Customization Tips: Add a sprinkle of dill or chopped chives for an herby touch. For a spicy kick, a dash of hot sauce or a pinch of red pepper flakes works wonders.
5. Make-Ahead: The tuna salad can be prepared ahead and stored in the refrigerator for up to 2 days, making it perfect for meal prep.

Nutrition

Serving: 1serving | Calories: 484kcal | Carbohydrates: 34g | Protein: 27g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 794mg | Potassium: 394mg | Fiber: 3g | Sugar: 8g | Vitamin A: 890IU | Vitamin C: 9mg | Calcium: 295mg | Iron: 4mg

The post Tuna Salad Sandwich appeared first on Craving Home Cooked.

Fish sticks, ahoy! Crispy on the outside and flaky on the inside, these healthy air fryer Fish Sticks taste way better than store-bought and are super easy to make in just 30 minutes! Perfect for busy weeknights, this kid-friendly favorite is sure to win over the whole family!

Homemade Fish Sticks Recipe

You’ll never go back to store-bought freezer fish sticks once you try these amazing homemade fish sticks! With the help of an air fryer, it transforms ordinary white fish filets into incredible crispy fish sticks that remain perfectly tender and flaky on the inside. Plus, the air fryer does it in just minutes and without the excess calories of deep-frying making these fish sticks much healthier for you.

And of course, every good fish stick needs a perfect partner in crime – the dipping sauce! While tartar sauce is a classic favorite, you can also serve them with fry sauce or hot sauce for a tasty twist. In fact, don’t stop there! While fish sticks are a popular kid favorite, they also make a fantastic finger food at parties and game day gatherings. 

• White Fish – You’ll need some haddock or cod filets. You can use both fresh or frozen fish, with higher-quality fish being the best choice. 
• All-Purpose Flour – Used to coat the fish sticks and provide a foundation for the crispy breading.
• Seasonings – Salt and black pepper are needed to season the flour. 
• Eggs – They help the breadcrumbs adhere to the fish.
• Water – A splash of water is whisked together with the eggs to thin them out a tad. This makes it easier for you to coat the fish in the egg.
• Breadcrumbs – Panko breadcrumbs are ideal for the perfect crunchy texture. However, you can also use regular breadcrumbs as well as gluten-free breadcrumbs. 
• Sweet Paprika – Adds a subtle hint of warmth and color to the breading.
• Garlic Powder – Just a touch gives the fish sticks a little more flavor. 

With this easy-to-follow recipe, you can enjoy crispy, hand-breaded fried fish in just 30 minutes! This family favorite is the ultimate go-to meal for busy weeknights.

Preheat The Air Fryer If Needed

Before you get your fish ready for frying, you need to preheat your air fryer to 400°F (200°C). However, whether or not you need to preheat is dependent on your particular air fryer. Some models require preheating and others don’t, so you’ll need to check your manufacturers’ guide. 

Prep The Fish Fillets

While your air fryer is preheating, cut the fish filets into 1-inch wide stripes. It’s important to cut them into equal sizes so that they cook evenly in the air fryer. Also, if you are using frozen fish, it must be completely defrosted before you move on to the next step.

Bread The Fish

To begin, you will need 3 shallow bowls to set up your breading station. In the first bowl, mix the all-purpose flour, salt, and black pepper together. In the second bowl, whisk together the eggs and water until well blended. And in the third bowl, combine the breadcrumb, sweet paprika, and garlic powder. 

Next, bread each strip of raw fish individually. Start by coating it in the flour mixture, shaking off any excess. Then dip it into the egg mixture and coat it well. Finally, roll the fish in the breadcrumbs. You may need to lightly press the crumbs into the fish to make them adhere better. Then repeat this process with the remaining fish sticks.

Air Fry The Fish

After you’ve breaded the fish, you can start cooking! To begin, lightly spray your air fryer basket with cooking spray to prevent the fish from sticking. Then carefully place the breaded fish sticks in a single layer inside the basket, giving them enough space so that they don’t touch. You may need to cook the fish sticks in batches depending on the size of your air fryer. 

Now, slide the basket into the air fryer and cook the fish for 10 to 12 minutes, turning them over halfway through the cooking time. When done, it should be crispy, golden brown, and cooked through.

Serve And Enjoy

Once your fish sticks are ready, remove them from the air fryer. Then serve them immediately with some lemon wedges and tartar sauce along with a side of air fryer french fries and coleslaw if you like!

Storage

You can store leftover fish sticks in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. To reheat, simply put the fish back in the air fryer at 350°F (177°C) for about 5 minutes to crisp back up, or pop it into the oven. However, if your fish is frozen, it will take about 15 minutes to reheat.

Discover More Seafood Recipes

• Baked Salmon With Mustard Glaze
• Baked Lemon Butter Cod
• Shrimp And Grits
• Shrimp Fajitas
• Salmon En Papillote
• Fish and Chips

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Fish Sticks

Indulge in the crispy delight of homemade air fryer Fish Sticks! With a crunchy exterior and flaky fish inside, they're a guilt-free treat that's surprisingly easy to make. Serve with your favorite dipping sauce and watch them disappear in no time!

Course Dinner, Lunch, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6

Calories 233kcal

Author Joanna Cismaru

Ingredients

• 1 pound white fish fillets such as cod or haddock
• 1 cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large eggs
• 1 tablespoon water
• 1½ cups panko breadcrumbs or regular breadcrumbs
• ½ teaspoon sweet paprika
• ½ teaspoon garlic powder

US Customary – Metric

Instructions

• Preheat your air fryer to 400°F (200°C).
• Cut the fish fillets into 1-inch (2.5 cm) wide strips or into desired stick shapes.
  
• In a shallow dish, mix the flour, salt, and black pepper. In a separate shallow dish, whisk together the eggs and water. In a third shallow dish, mix the breadcrumbs, paprika, and garlic powder.
  
• Coat each fish strip first in the flour mixture, shaking off any excess, then dip it into the egg mixture, making sure it's fully coated. Finally, roll it in the breadcrumb mixture, pressing the breadcrumbs onto the fish to make sure it's well-coated.
  
• Lightly spray the air fryer basket with cooking spray to prevent the fish sticks from sticking. Arrange the breaded fish sticks in the air fryer basket in a single layer, making sure they do not touch. You may need to cook the fish sticks in batches.
  
• Cook the fish sticks in the air fryer for about 10-12 minutes, or until they are golden brown and cooked through, turning them halfway through the cooking process to ensure even browning.
• Remove the fish sticks from the air fryer and serve immediately with your favorite dipping sauce, such as tartar sauce or ketchup.

Notes

• Breading Options: You can use panko breadcrumbs for extra crunch or traditional breadcrumbs. Gluten-free breadcrumbs are also a viable option.
• Fish Choices: White fish such as cod, haddock, or tilapia works best. Ensure it’s sustainably sourced.
• Cooking Time: The cooking time may vary slightly based on the thickness of the fish sticks, so keep an eye on them to prevent overcooking.
• Serving Suggestion: These fish sticks pair wonderfully with homemade tartar sauce or a simple lemon wedge.

Nutrition

Serving: 1serving | Calories: 233kcal | Carbohydrates: 27g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 367mg | Potassium: 311mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg

The post Fish Sticks appeared first on Craving Home Cooked.