Crispy Ginger Salmon Bites
These bite-sized salmon nuggets get a delightful crispy coating before being bathed in a sweet and tangy ginger glaze. Served over fluffy rice with tender edamame, they offer a well-balanced and flavorful meal that's sure to impress.
- 1 pound salmon fillet, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup CÓCOES Organic Coconut Flower Aminos
- 2 tablespoons CÓCOES Organic Coconut Flower Syrup - Light
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon arrowroot powder (or cornstarch with 2 teaspoons water)
- 1 tablespoon water
- 1 tablespoon sesame seeds
- Salt and pepper to taste
- Generously sprinkle the salmon cubes with salt and pepper.
- Heat the olive oil in a large skillet or wok over medium-high heat. Add the salmon and cook, undisturbed, for 3-4 minutes per side, until golden brown and crispy. Transfer the salmon to a plate and set aside.
- In the same pan, pour in the CÓCOES aminos, CÓCOES syrup, and ginger. Whisk to combine.
- In a small bowl, mix the arrowroot powder with the water to form a slurry. Stir this into the simmering glaze and cook for 1-2 minutes, until thickened and glossy.
- Return the salmon cubes to the pan and gently toss them in the glaze to coat evenly. Sprinkle with sesame seeds for a nutty aroma.
- Serve the glazed salmon bites over fluffy rice with steamed edamame alongside, for a complete and satisfying meal.
