Salmon Bites with Wasabi Soy Mayo
700g boneless salmon pieces (or a 700g pinboned fillet, cubed, skin on)
¼ C soy sauce
3 T brown sugar
1 T garlic, crushed
1 T fresh ginger, peeled and grated
2 T olive oil
½ C kewpie mayo
2 T soy sauce
1 tsp wasabi paste (use more or less, depending on heat level)
1 tsp sesame oil
2 tsp sesame seeds
1 spring onion, finely sliced
- In a large mixing bowl, combine the salmon, first measure of soy sauce, brown sugar, garlic, and ginger. Toss until well combined. Cover and rest for 30 minutes in the refrigerator. Bring to room temperature for 15 minutes before cooking.
- Combine the kewpie mayonnaise, second measure of soy sauce, wasabi and sesame oil in a bowl. Whisk until well combined. Add a splash of warm water if it needs thinning.
- Heat a large non-stick pan over medium high heat. Add the olive oil to the pan. Once the olive oil is hot, add the cubed salmon AND the marinade to the pan. Sear the salmon for 3-4 minutes per side (turning gently) or until the salmon is lightly browned (and the skin is crispy if using a fillet).
- Remove the salmon from the heat and put on a platter. Top with sesame seeds, spring onions and a drizzle of the wasabi soy mayonnaise.
Recipe adapted from healthyishfood.com
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