π§ Ingredients
For the Salmon Nuggets:
β’ 500g fresh salmon fillet (skinless, boneless)
β’ 2 tbsp soy sauce
β’ 1 tbsp honey
β’ 1 tbsp brown sugar
β’ 1 tbsp rice vinegar (or lemon juice)
β’ 1 tbsp sesame oil
β’ 1 clove garlic, minced
β’ 1 tsp fresh ginger, grated
β’ 1 tbsp cornstarch
β’ 1 tbsp sesame seeds (optional)
β’ Salt & pepper to taste
For the Pineapple Chili Dip:
β’ Β½ cup pineapple chunks (fresh or canned)
β’ 1 tbsp sweet chili sauce
β’ 1 tbsp lime juice
β’ 1 tsp soy sauce
β’ 1 tsp honey
β’ Β½ tsp red pepper flakes (adjust to spice level)
For Garnish:
β’ Chopped green onions
β’ Extra sesame seeds
βΈ»
π₯ Instructions
- Prep the Salmon β’ Cut the salmon into bite-sized chunks (around 3β4 cm each). β’ Pat dry with a paper towel and season lightly with salt and pepper.
- Make the Teriyaki Marinade β’ In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. β’ Add the salmon pieces and gently toss to coat. β’ Marinate for 15β20 minutes in the fridge.
- Coat & Cook β’ Drain salmon from the marinade and lightly coat each piece in cornstarch for crispiness. β’ Heat a nonstick skillet with a little oil over medium-high heat. β’ Cook the salmon nuggets for 2β3 minutes per side, until golden and cooked through. β’ In the same pan, pour the remaining marinade and simmer 1β2 minutes until thick and glossy. β’ Return the salmon to the pan and toss to glaze.
- Make the Pineapple Chili Dip β’ Blend all dip ingredients (pineapple, chili sauce, lime juice, soy sauce, honey, and red pepper flakes) until smooth. β’ Chill before serving.
- Serve β’ Serve the glazed salmon nuggets hot with the chilled pineapple chili dip on the side. β’ Sprinkle with green onions and sesame seeds for garnish.