Description
Delight in these Teriyaki Salmon Bites featuring tender salmon marinated in savory teriyaki sauce and sesame oil, pan-fried to perfection, and served over a refreshing mix of diced avocado and cucumber dressed in rice vinegar. Accompanied by a spicy sriracha mayo drizzle and fluffy jasmine rice, this dish is a balanced and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Salmon and Marinade
- 1½ pounds salmon fillet, skin removed
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
Avocado Cucumber Salad
- 2 ripe avocados, diced
- 1 large cucumber, sliced in half moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
Sriracha Mayo Sauce
- ⅓ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt to taste
Additional Ingredients
- 2 cups cooked rice (preferably Jasmine or Basmati)
- Sesame seeds for garnish
Instructions
- Prepare the Salmon: Cut the salmon fillet into bite-sized pieces. Season them lightly with salt and pepper. In a bowl, toss the salmon bites with teriyaki sauce, sesame oil, and cornstarch to coat evenly. Let marinate for about 10 minutes to absorb the flavors.
- Make Avocado Cucumber Salad: In a separate bowl, combine diced avocado and sliced cucumber. Dress them with rice vinegar, sesame oil, salt, and pepper. Toss gently to mix well without mashing the avocado. Set aside to let the flavors meld.
- Prepare Sriracha Mayo Sauce: Mix mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt in a small bowl until smooth. Adjust seasoning to taste. This spicy mayo will add a creamy, zesty kick to your salmon bites.
- Cook the Salmon Bites: Heat a non-stick skillet over medium-high heat. Add a small amount of oil if desired. Pan-fry the marinated salmon bites for about 2-3 minutes on each side until cooked through and caramelized on the outside. Avoid overcrowding the pan to ensure even cooking.
- Warm the Rice: While cooking the salmon, ensure your jasmine or basmati rice is warm and ready to serve. You can reheat previously cooked rice gently in a microwave or on the stovetop.
- Assemble the Dish: Arrange warm rice on each plate. Top with a generous scoop of avocado cucumber salad and pan-fried teriyaki salmon bites. Drizzle with the prepared sriracha mayo sauce. Garnish with a sprinkle of sesame seeds for a nutty crunch.
- Serve and Enjoy: Serve immediately while the salmon is warm and the flavors are vibrant. This dish pairs wonderfully with steamed vegetables or a light soup if desired.
Notes
- For a gluten-free option, use tamari or a gluten-free teriyaki sauce.
- Be careful not to overcook the salmon; it should remain tender and moist.
- Adjust the amount of sriracha in the mayo sauce according to your spice preference.
- Use fresh, high-quality salmon for the best taste and texture.
- If avocados are underripe, allow them to ripen before preparing the salad for optimal creaminess.
- Leftover salmon bites can be refrigerated for up to 2 days but are best enjoyed fresh.
