Ingredients
Units Scale
- 1.5–pound salmon fillets, skin removed, cut into bite-sized pieces
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 2 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tsp. sesame oil
- 1/4 cup scallions, chopped
- 1 Tbsp. black or white sesame seeds
- 3 Tbsp. Avocado oil for searing
- Chopped fresh scallions for garnish
- Sesame seeds, for garnish
Instructions
- Wash Salmon pat dry.
- Cut salmon in 1-2” cubes leaving skin on.
- Prepare Marinade:
- Blend together minced garlic, onions, honey, soy sauce, sesame oil and lemon juice.
- Add cubed salmon filets into marinade. allow 15 minutes to marinate.
- I prepared my salad and side vegetables of mushrooms, sugar snap peas and Napa cabbage while waiting for fish to marinate.
- In a large skillet, heat the pan and avocado oil.
- Add the salmon pieces into a hot skillet carefully, arranging them in a single layer to brown. Cover and cook for 2 minutes.
- Flip each salmon cube. Pour marinade over the salmon bites, lower heat if needed so not to burn or splatter. Cover and cook for another 2 minutes.
- Remove from heat. It will continue to cook even when off the heat.
- Fish is done when it flakes and is pink inside.
- Serve salmon bites over brown rice noodles or Yellow Rice.
- Drizzle marinade over the salmon.
- Garnish with sesame seeds and green scallions.
- Serve with a Miso dressed salad and cucumbers and the side of seared mushrooms and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes