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Teriyaki Salmon Bites with Avocado and Cucumber Salsa Recipe

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  • Author: Kimberly
  • 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

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

Find it online: https://slsrecipes.com/teriyaki-salmon-bites-with-avocado-and-cucumber-salsa-recipe/