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Salmon Nuggets

Total Time
1 hr 4 min
Prep
1 hr
Cook
4 min
Serves
8
Difficulty
Easy
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.
Ingredients

low sodium soy sauce

1 Tbsp

mirin

½ fl oz, or other rice wine

cornstarch

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

Instructions

  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.
Notes
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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