Salmon Bowls with Chili Spiced Almonds

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INGREDIENTS

For the salmon

  • 1 ½ lbs. skinless salmon filet, cut into cubes

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

  • ½ cup teriyaki sauce, homemade or store-bought

For the slaw

  • 2 cups shredded cabbage

  • 1 green onion, thinly sliced

  • 2 tablespoons rice vinegar

  • ½ teaspoon sesame oil

  • 1 teaspoon soy sauce

  • 1 teaspoon maple syrup

For the chili almonds

  • ½ cup Mariani Slivered Almonds

  • 3 tablespoons chili oil

To assemble the bowl

  • 4 cups cooked rice

  • ½ cup mayonnaise

  • 2 tablespoons sriracha

  • 2 thinly sliced persian cucumbers

  • 1 thinly sliced avocado

  • 2 tablespoons sesame seeds

INSTRUCTIONS

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. 

  2. In a medium bowl, toss the salmon with olive oil, salt, and pepper.  Transfer to the baking sheet and bake for 10 minutes.

  3. While the salmon is baking, make the slaw.  Add the cabbage, green onion, rice vinegar, sesame oil, soy sauce, and maple syrup to a bowl and toss to combine.

  4. Once the salmon is finished baking, add it to a bowl and toss together with the teriyaki sauce.  Set aside.

  5. Make the chili almonds.  Add the almonds and chili oil to a saucepan over medium heat.  Toss over heat for 2-3 minutes, until fragrant.

  6. Assemble the bowls.  In a small bowl, stir together the mayonnaise and sriracha.  Add a cup of rice to a serving bowl.  Scoop on ½ cup of slaw and ¼ of the salmon chunks.  Drizzle on some spicy mayo and top off 2 tablespoons of chili almonds, avocado slices, cucumber slices, and sesame seeds.  Repeat with the remaining 3 bowls.

Almond-Crusted Caramel Cheesecake

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INGREDIENTS

For the crust

  • 2 cups Mariani Sliced Almonds

  • ¼ cup brown sugar

  • ¼ cup unsalted butter, melted

For the filling

  • 32 oz cream cheese, room temperature

  • 2 cups sugar

  • 2 tablespoons all-purpose flour

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • 6 large eggs

  • ⅓ cup sour cream

For the caramel

  • 1 cup granulated sugar

  • ½ cup unsalted butter

  • ½ cup heavy whipping cream

  • ½ teaspoon salt

INSTRUCTIONS

  1. Preheat the oven to 325 degrees and line a 9-inch springform pan with parchment paper. Wrap the outside of the pan in a layer of aluminum foil

  2. Add the slivered almonds to a food processor. Pulse for 1-2 minutes, until they turn into a fine meal.

  3. In a large bowl, mix together the ground almonds and brown sugar. Pour in the melted butter and mix until the mixture resembles the texture of wet sand.

  4. Pour the crust mixture into the prepared pan. Use a cup or your hands to press the mixture firmly into the bottom of the dish.

  5. Add the cream cheese to a large bowl. Use an electric mixer with beater attachments to mix until smooth and creamy. Add the sugar and mix to combine. Add the flour, vanilla extract, and salt and mix to combine.

Blueberry Almond Scones

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INGREDIENTS

  • 2 cups all-purpose flour

  • ½ cup granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup unsalted butter, cold

  • ¾ cup blueberries, fresh or frozen

  • ½ cup Mariani Sliced Almonds

  • ¾ cup heavy cream

  • 1 egg

INSTRUCTIONS:

  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  2. Using a pastry cutter or a knife, cut the butter into the flour. The butter should be in pea-sized pieces.

  3. Stir in the blueberries and almonds.

  4. In a separate bowl, whisk together the heavy cream and egg. Pour the egg mixture over the flour mixture, then mix with a spatula or wooden spoon until the ingredients just come together in a shaggy dough.

  5. On a floured surface, shape the dough into an 8-inch circle. Use a knife to cut the circle into 8 triangular slices.

  6. Place the slices on a parchment-lined baking sheet and place in the fridge to chill for 15 minutes.

  7. While the dough is chilling, preheat the oven to 400 degrees. Bake the scones for 20-22 minutes, until golden brown.