Best Sunnys Easy Sambal And Mayo Dressing Recipes

Sunny's Easy Salmon Bowl image

Provided by Sunny Anderson

Time 35m

Yield 2 servings

Number Of Ingredients 17

Two 4- to 6-ounce salmon fillets, skin on and at room temperature
Olive oil, for brushing
2 teaspoons everything bagel seasoning
1 teaspoon hot honey
1/4 cup mayonnaise
2 teaspoons fresh lime or lemon juice
1 teaspoon hot honey
1 teaspoon prepared wasabi
2 handfuls spring mix lettuce blend
1 cup cooked wild rice, at room temperature
3 lemon wedges
3 lime wedges
1 avocado, thinly sliced or chopped
2 scallions, thinly sliced on the bias (both white and green parts)
1/4 cup fresh cilantro leaves
1/2 cup chopped fresh mango
4 to 6 paper-thin slices red onion

Steps:

For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside.
Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature.
For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside.
For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing.

Sunny's Creamy Mascarpone-Bacon Dressing image

Provided by Sunny Anderson

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

2 tablespoons mascarpone cheese
3 strips bacon, crisp-cooked and finely chopped, plus 1 teaspoon warm bacon fat
1/2 cup Base Vinaigrette, recipe follows
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
1/4 cup red wine vinegar
1 teaspoon minced shallots
1/4 cup plus 2 tablespoons canola oil
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Add the mascarpone, bacon and bacon fat to a bowl and whisk until combined. Slowly pour in the Base Vinaigrette, vigorously whisking to blend smoothly, until completely combined. Taste and season with salt and pepper if needed.
Serve with salads and crudite, as a French fry dip or as a spread for a sandwich.
In a medium mixing bowl, whisk together the vinegar, shallots and 1 teaspoon water. Slowly stream in the oils while whisking. Season with salt and pepper.
Recipe courtesy of Geoffrey Zakarian