Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Tom Yum Salmon & Smashed Cuke Salad

Hey friends,

By the end of August, I’m trying to squeeze every last bit out of summer. Dinner outside whenever possible, tomatoes on everything, and recipes with bright flavors that make the season feel like it’s sticking around a little longer.

I’m especially excited about this week’s Tom Yum Salmon & Smashed Cuke Salad. You’ve got tender slow-roasted salmon with a spicy, tangy tom yum glaze, juicy cherry tomatoes, crunchy smashed cucumbers, peppery arugula, and crispy shallots. Every bite has a little something different going on.

We’ve also got a fun week of cooking ahead. Chef Bonny is kicking things off Wednesday with a Meal Prep Elote Crispy Rice Salad, plus KitchenAid® is offering 40% off select Grain and Rice Cookers August 25–27 with code AUGUSTHOMEMADE. Then on Thursday, I’ll be making Butterflied American Lamb Leg with Chermoula, and we’re giving away an entire leg of American Lamb!

See you in the kitchen!

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Salmon:

• 1 side of Bluehouse salmon (about 2–3 pounds), skin on, pin bones removed

• Salt and pepper to taste

• 3 tablespoons tom yum paste

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 lemon, sliced

• 1⁄2 cup cherry tomatoes, halved

• Fresh cilantro and toasted coconut for garnish (optional)

• Steamed Jasmine Rice for serving (optional)

For the Smashed Cuke Salad:

• 4 Persian cucumbers or 2 large English cucumbers

• 2 cups fresh arugula

• 2 tablespoons fish sauce

• 1 tablespoon lemon juice

• 1 tablespoon sugar

• 2 cloves garlic, minced

• 1 jalapeño, very thinly sliced (optional)

• 1⁄4 cup crispy shallots, or to taste

• Fresh cilantro or basil leaves, chopped (optional)

Upcoming Schedule

Wednesday 8/26 at 4:00pm

Meal Prep Elote Crispy Rice Salad (~50min)
A bold, flavor-packed salad with crispy golden rice, charred corn, juicy tomatoes, and fresh herbs. Tossed in a creamy chipotle-lime dressing and topped with your choice of chili-lime chicken or caramelized tofu for a vibrant, meal-prep-friendly lunch or dinner. The KitchenAid® Compact Rice & Grain Cooker makes perfectly fluffy rice every time, while the KitchenAid Go™ Cordless Hand Blender quickly blends the smoky, creamy dressing.

Save 40% on select KitchenAid® Grain and Rice Cookers from August 25–27 with promo code AUGUSTHOMEMADE! Shop on KitchenAid.com and enter the code at checkout before the offer ends 8/27/26 at 11:59 PM ET. Valid on new orders of select Grain and Rice Cookers at KitchenAid.com. Exclusions apply. Cannot be combined with other offers or rebates.

Chef instructor: Bonny

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After class, please fill out this 5-question
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Thursday 8/27 at 4:00pm

Grilled Butterflied American Lamb Leg with Chermoula (~50min)
Butterflying a lamb leg transforms it into a fast-cooking, grill-ready centerpiece with plenty of surface area for char and flavor. It's coated in vibrant chermoula, a North African herb sauce packed with garlic, warm spices, preserved lemon, and olive oil.

GIVEAWAY: We’re giving away one leg of American Lamb! To enter, sign up for the class below and attend live. One winner will be selected at random during the class. The lamb leg can be used to make the recipe featured in class or other delicious lamb recipes available on www.AmericanLamb.com

 Chef instructor: Joel

For more recipes like this and free virtual cooking classes

Cook Better, Live Better