Salmon nuggets
0
Points®
Total time: 1 hr 4 min • Prep: 1 hr • Cook: 4 min • Serves: 8 • Difficulty: Easy
Less than 5 minutes of prep and a short 4-minute cook time make this an ideal appetizer for your next dinner party. Delightful skewers of seared salmon cubes are super flavorful thanks to the Asian-inspired soy, garlic and mirin marinade. The cornstarch in the marinade thickens into a coating sauce when the salmon is cooked. The diagonally-cut scallions contrast the salmon beautifully for a pretty presentation. For a dinner variation, serve these tasty salmon nuggets over baby kale with cucumber slices and carrot shreds. Use the cooked and cooled leftover marinade to dress your salad.
Ingredients
Less sodium soy sauce
1 Tbsp
Mirin
½ fl oz, or other rice wine
Cornstarch
1 tsp
Fresh ginger
2 tsp, fresh, peeled and minced
Garlic
1 clove(s), minced
Uncooked wild pink salmon fillet
1 pound(s), cut into 24 (1-inch-thick) pieces
Peanut oil
1 tsp
Scallions
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.
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