9.2021
TERIKAKI SALMON BITES
Made with Gluten and Lactose-Free products
I love salmon, Peter my husband is iffy about it. But This meal he loved! From now it will become a go to in our house. If you didn’t want to have carrots and broccoli the apple and cabbage salad from last week will go well with this.
I found some salmon bits in bite size pieces for about ¼ the price of salmon potions so I got that which cut down on my work as the bites were skinned and boned and cut into 1 ½" to 2” pieces.
If you decide to go with a salad instead of rice, use some crusty bread.
I am in the process of perfecting a truly crispy and crusty on the outside and soft on the inside sandwich roll which would be yummy with this salmon dish. As soon as I have that recipe perfected, I will post it. It is not only yummy; it is easy to make and the house smelled of baking bread which I had missed with other gluten free breads and rolls I've made!
As you can see from the picture, I reduced the sauce too much so I didn’t have enough to toss the salmon in the sauce, this got me so flustered I forgot to use the garnish. But the dish was too good to wait to post so I am giving you a photograph of an incomplete recipe. Mia culpa!
Serves 2-4
Measure and perp.
Salmon:
Salmon – 1lb cut in 1 ½ to 2” chunks
Marinade/Sauce:
Gluten free Soy sauce - ½ c
Lemon juice – 3 T
Ginger – 2 T grated
Garlic – 2 T grated
Cayenne – ¾ t or to taste
Ghee – 2 T
To finish sauce:
Agave – 1 T
Sesame seeds – 1 T
To serve:
Carrots – 1 ½ c julienned
Broccoli florette's – 2 c
Rice – cooked 2 c
Garnish:
Sesame seed – 2 t white, 2 t black or all white, lightly toasted
Scallion – 2 T thinly sliced, white and hreen
Red bell pepper – 2 T ¼ “diced
Let's get cooking:
Cook the rice.
Whisk marinade ingredients and set aside.
Cube the salmon and toss with the marinade and set aside 15 to 30 minutes.
Steam broccoli and carrots separately and set aside.
Heat a 12” ceramic skillet (or skillet of your choice) on medium low for 5 minutes. Add 1 T ghee and sauté the salmon drained well of the marinade. Reserve the marinade. When salmon is done, 1 minute per side, remove to a plate and set aside.
In the same pan adding the rest of the ghee if needed sauté the carrots and broccoli separately for a few minutes to heat through and remove to a platter.
Add the reserved marinade, the agave and sesame seeds to the skillet and stir till thickened.
Add the sauteed salmon and toss to coat and heat through and place on the platter with the vegetables. Add rice to the platter
Scrape extra sauce into a bowl to serve on the side, garnish and serve.
This simple meal was super delish and filling.
Enjoy!