Salmon Bites With Sweet Chili Soy Glaze

🧂 Ingredients

• 2 tablespoons olive oil
• 450-500 g skinless salmon fillets

  about 1-1.1 lbs., cut into 1" pieces
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 garlic clove

  finely diced
• 1/3 cup sweet chili sauce
• 2 tablespoons light soy sauce

  (30 ml)
• 1 green onion/scallion

  chopped (for garnish)
• Cooked white rice or cauliflower rice
• Stir-fried greens or Asian slaw salad

Instructions

• 1 I like making this dish as salmon bites rather than fillets because it cooks the
  fish faster and more evenly.
• 2 You know how the salmon fillets will often have thinner ends and thicker middle,
  which always seems to be undercooked, so you have to throw the fillets back in
  the pan and then the ends end up overcooked and dry. Yep, that’s annoying!
• 3 Another reason I like to cook salmon as bite-size pieces is because you get more
  of the fish surface coated in that delicious caramelised sweet chili and soy
  glaze.
• 4 So, the first thing to do is to cut our salmon into square or rectangular
  pieces, about 1-1.5 inches long/thick. Sprinkle very lightly with salt and set
  aside.
• 5 Heat a couple of tablespoons of olive oil in a large frying pan over medium-high
  heat. Once hot, add the salmon bites and cook for 1 minute over medium-high
  heat. Then, turn the heat down to medium-low and cover the frying pan with a
  lid. Cook for 3 more minutes. Using a lid speeds up the cooking time
  significantly!
• 6 Remove the lid and after about 20-30 seconds, turn the salmon pieces over and
  cook for 2 more minutes on the other side without a lid.
• 7 Remove pre-cooked salmon bites to a bowl and scrape off any stuck, browned flesh
  bits from the bottom of the pan. Save those bits as they are delicious and
  crispy.
• 8 The next time is to make our caramelised sweet chili sauce. You can use the same
  frying pan but I like to switch to a slightly smaller pan for this step.
• 9 Add another tablespoon of oil and place over medium heat. Add the garlic and
  cook for 1 minute, stirring a few times, until it starts to get golden brown.
• 10 Now add 1/3 cup of sweet chili sauce and 2 tablespoons of light soy sauce. Stir
  through and increase the heat to high. Cook for 1 minute and about 20 seconds,
  stirring frequently until the sauce starts to bubble and thicken.
• 11 Once it looks caramelised and semi-sticky, return the salmon pieces and stir
  through the sauce. Leave in the pan over heat for about 30 seconds to bubble
  away gently. Remove from heat and sprinkle with green onions to finish the dish.

Nutrition Info