Sunnys Easy Sambal And Mayo Dressing Recipes

SUNNY'S EASY SALMON BOWL

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 SAMBAL AND PINEAPPLE-GLAZED BACON

Steps:

• Preheat the oven to 400 degrees F.
• Mix together the brown sugar, pineapple, sambal and a nice pinch of salt in a small bowl. Set aside.
• Line a baking sheet with parchment paper and lay the bacon strips on top; sprinkle with pepper. Bake until most of the fat is rendered, 8 to 10 minutes. Use paper towels to blot as much excess fat as possible.
• Put a wire rack on a baking sheet and lay the bacon on top. Brush the glaze over the bacon. Bake until the pineapple bits are golden brown and the bacon is crisp, 2 to 3 minutes. Let cool for a few minutes before serving.

SUNNY'S CREAMY MASCARPONE-BACON DRESSING

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