🧂 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

⸻

🔥 Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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