Salmon Nuggets

Total Time
1 hr 4 min
1 hr
4 min
For an elegant presentation, thread three salmon pieces on each of eight mini bamboo skewers, arrange on small black tray, and garnish with scallion flowers.


low sodium soy sauce

1 Tbsp


½ fl oz, or other rice wine


1 tsp

ginger root

2 tsp, fresh, peeled and minced

garlic clove(s)

1 medium clove(s), minced

uncooked wild pink salmon fillet(s)

1 pound(s), cut into 24 (1-inch-thick) pieces

peanut oil

1 tsp

uncooked scallion(s)

2 medium, thinly sliced diagonally


  1. Combine the soy sauce, mirin, cornstarch, ginger, and garlic in a medium bowl. Add the salmon; toss to coat. Refrigerate, covered, at least 1 hour.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Add the salmon in one layer and cook, turning occasionally, until golden on the outside and opaque in the center, about 4 minutes. Place a toothpick in each piece of salmon, arrange on a plate, and sprinkle with the scallions. Yields 3 pieces per serving.


To make decorative scallion flowers for a pretty garnish, cut away all but 2 to 3 inches of the green part attached to the bulb of the scallion; trim the roots from the bulb. With a sharp pointed knife, make 1/2-inch long, thin slits into the bulb and into the green end. Place in iced water until the ends fan open, about 10 minutes.

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