🧂 Ingredients
For the Salmon Nuggets:
• 500g fresh salmon fillet (skinless, boneless)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp rice vinegar (or lemon juice)
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 1 tbsp sesame seeds (optional)
• Salt & pepper to taste
For the Pineapple Chili Dip:
• ½ cup pineapple chunks (fresh or canned)
• 1 tbsp sweet chili sauce
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp honey
• ½ tsp red pepper flakes (adjust to spice level)
For Garnish:
• Chopped green onions
• Extra sesame seeds
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🔥 Instructions
- Prep the Salmon • Cut the salmon into bite-sized chunks (around 3–4 cm each). • Pat dry with a paper towel and season lightly with salt and pepper.
- Make the Teriyaki Marinade • In a bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. • Add the salmon pieces and gently toss to coat. • Marinate for 15–20 minutes in the fridge.
- Coat & Cook • Drain salmon from the marinade and lightly coat each piece in cornstarch for crispiness. • Heat a nonstick skillet with a little oil over medium-high heat. • Cook the salmon nuggets for 2–3 minutes per side, until golden and cooked through. • In the same pan, pour the remaining marinade and simmer 1–2 minutes until thick and glossy. • Return the salmon to the pan and toss to glaze.
- Make the Pineapple Chili Dip • Blend all dip ingredients (pineapple, chili sauce, lime juice, soy sauce, honey, and red pepper flakes) until smooth. • Chill before serving.
- Serve • Serve the glazed salmon nuggets hot with the chilled pineapple chili dip on the side. • Sprinkle with green onions and sesame seeds for garnish.