If you’re craving a dish that bursts with flavor yet feels light and fresh, this Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe is destined to become your new favorite. Imagine tender, glazed salmon bites coated in a sticky, savory-sweet teriyaki sauce paired perfectly with a cool, creamy avocado and crisp cucumber salsa that adds a refreshing crunch and vibrant color to every bite. Whether you’re cooking for family, impressing friends, or just treating yourself, this recipe delivers a beautiful harmony of textures and tastes that feels both indulgent and nourishing.
Ingredients You’ll Need
Each ingredient here is thoughtfully selected to create a balance of flavors and textures in the dish. From the rich salmon to the zesty vinaigrette in the salsa, these simple components come together effortlessly to elevate your meal.
- Salmon fillet (1½ pounds, skin removed): Choose fresh, high-quality salmon for tender, flaky bites.
- Teriyaki sauce (½ cup): This brings the signature sweet and savory glaze that makes the salmon so irresistible.
- Sesame oil (2 tablespoons total): It adds a deep, nutty flavor, enhancing both salmon and salsa.
- Cornstarch (1 tablespoon): Helps create a glossy, slightly thickened coating on the salmon bites.
- Salt and pepper: Essential for seasoning and bringing out the natural flavors.
- Ripe avocados (2, diced): Provide a creamy, buttery contrast to the tangy salsa and teriyaki glaze.
- Cucumber (1 large, sliced into half moons): Adds refreshing crunch and a cool bite.
- Rice vinegar (2 tablespoons): Introduces a mild tang that brightens the avocado cucumber salsa.
- Mayonnaise (⅓ cup): Combined with sriracha, it becomes a creamy, spicy dressing to finish the dish.
- Sriracha sauce (2 tablespoons): Brings just the right amount of heat and flavor kick.
- Lemon or lime juice (1 teaspoon): Lifts the creamy sriracha mayo with a fresh citrus note.
- Cooked jasmine or basmati rice (2 cups): Acts as a fluffy and fragrant base for serving the salmon bites.
- Sesame seeds (for garnish): Adds a final touch of crunch and visual appeal.
How to Make Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe
Step 1: Prep the Salmon
Begin by cutting the salmon fillet into bite-sized pieces. Pat them dry to ensure the teriyaki sauce sticks well. Toss the salmon bites with half of the teriyaki sauce, cornstarch, and a sprinkle of salt and pepper. Letting them marinate briefly helps the flavors meld and creates a beautiful glaze once cooked.
Step 2: Make the Avocado and Cucumber Salsa
While the salmon marinates, combine diced avocado and half-moon cucumber slices in a bowl. Drizzle with rice vinegar and a tablespoon of sesame oil, seasoning with salt and pepper to taste. Gently toss everything to create a refreshing salsa that will balance the richness of the salmon in each bite.
Step 3: Cook the Salmon
Heat a non-stick skillet over medium-high heat and add a tablespoon of sesame oil. Once shimmering, add the salmon bites and cook for about 3-4 minutes on each side until golden and cooked through. During the last minute, brush the remaining teriyaki sauce on the bites, letting it caramelize slightly for extra flavor and sheen.
Step 4: Prepare the Spicy Mayo
Mix the mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt in a small bowl. This creamy spicy mayo will add a zesty, cooling layer to the final presentation and beautifully complement the teriyaki salmon bites.
Step 5: Assemble the Dish
Serve the cooked salmon bites over a bed of fluffy jasmine or basmati rice. Spoon the avocado and cucumber salsa generously over the top, then drizzle with the spicy mayo. Finish by sprinkling toasted sesame seeds for a delightful crunch and visual pop.
How to Serve Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe
Garnishes
Fresh herbs like cilantro or thinly sliced scallions make fantastic garnishes for this dish, adding layers of aroma and brightness. A wedge of lime on the side invites diners to add a citrusy zing if desired, lifting all the flavors beautifully.
Side Dishes
Light sides like steamed greens or a simple edamame salad pair wonderfully with this dish without overshadowing the delicate salmon bites. For a heartier meal, roasted sweet potatoes or garlic sautéed bok choy bring warmth and extra nutrition.
Creative Ways to Present
Try serving these salmon bites on crisp lettuce cups for a fun finger-food option at parties, or arrange them atop rice paper rolls with fresh herbs and noodles for a lantern-light lunch. Whichever way you present them, the vibrant colors and textures will surely impress.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon bites and avocado cucumber salsa separately in airtight containers to maintain their freshness. Keep refrigerated and consume within 2 days for the best taste and texture.
Freezing
While freezing cooked salmon bites is possible, it can compromise their texture and flavor, especially once thawed. If you choose to freeze, place the salmon bites in a single layer on a baking sheet first, then transfer to a freezer-safe bag to avoid clumping. The avocado and cucumber salsa do not freeze well and should be made fresh.
Reheating
To reheat your salmon bites, gently warm them in a skillet over low heat to keep the glaze intact and the fish tender. Avoid microwaving as it can dry them out. Freshly toss the avocado and cucumber salsa on top after reheating for the best experience.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before marinating. This will help the teriyaki glaze stick better and ensure even cooking for those perfect bites.
Is there a vegetarian version of this recipe?
While this recipe specifically highlights salmon, you can substitute salmon with firm tofu or tempeh. Marinate and cook them similarly to absorb the teriyaki flavors and pair them with the avocado and cucumber salsa.
What type of teriyaki sauce works best?
A good-quality store-bought teriyaki sauce is convenient, but making your own with soy sauce, mirin, sugar, and garlic can elevate the dish. Choose one that balances sweetness and saltiness for a perfect glaze.
Can I adjust the spiciness of the mayo?
Absolutely! The sriracha in the mayo can be tuned to your heat preference. Start with less and add more gradually, or swap sriracha for a milder chili sauce if desired.
How do I prevent the avocado from browning?
Using fresh lemon or lime juice in the salsa helps keep the avocado vibrant and green. Also, prepare the salsa close to serving time for the freshest flavor and color.
Final Thoughts
This Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe is a delightful way to bring fresh, bold flavors to your table with ease and elegance. Once you try it, you’ll love how simple ingredients come together to create such a memorable meal. So grab your salmon, chop up that salsa, and get ready to impress yourself and everyone you share it with!
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Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Description
Delight in these Teriyaki Salmon Bites, a perfect fusion of tender salmon marinated in savory teriyaki sauce and crisp vegetables served over fluffy rice. Enhanced by a creamy, spicy sriracha mayo and garnished with sesame seeds, this quick and flavorful recipe makes a satisfying and elegant meal ideal for lunch or dinner.
Ingredients
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
Vegetable 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 cubes. In a bowl, combine the teriyaki sauce, sesame oil, and cornstarch. Season the salmon pieces with salt and pepper, then toss them gently in the teriyaki mixture to coat well. Set aside to marinate for about 10 minutes.
- Cook the Salmon Bites: Heat a non-stick skillet over medium-high heat. Add the marinated salmon pieces and cook for 3-4 minutes on each side or until they are cooked through and slightly caramelized on the outside. Remove from heat and set aside.
- Prepare the Vegetable Salad: In a medium bowl, combine diced avocado, sliced cucumber, rice vinegar, sesame oil, salt, and pepper. Toss gently to combine and set aside.
- Make the Sriracha Mayo: In a small bowl, mix together mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt until smooth. Adjust seasoning to taste.
- Assemble the Dish: Divide cooked rice evenly among serving bowls. Top with the avocado and cucumber salad, then place cooked teriyaki salmon bites on top. Drizzle with the sriracha mayo sauce and sprinkle with sesame seeds to garnish.
Notes
- For a gluten-free version, use gluten-free tamari instead of traditional teriyaki sauce.
- You can substitute the sriracha mayo with plain mayonnaise or a yogurt-based sauce for a milder flavor.
- Use freshly cooked jasmine or basmati rice for best texture and flavor.
- If you prefer a spicier kick, increase the amount of sriracha sauce in the mayo.
- Ensure the salmon is fresh and skinless to avoid a fishy taste and for easier eating.
