Wednesday, April 11, 2012

Ginger Soy Salmon Nuggets

It's time for the spring time slim down at our house. This recipe is a Weight Watchers recipe, altered for what kind of ingredients I had on hand. If you are a WW fan, about three of these nuggets equal two points. If you are not a WW person, this recipe is still really good. My husband is a fan (no, he was not told the recipe was from WW). I served them over quinoa, with some steamed broccoli on the side. It's quick, it's easy, it's flavorful, it's filling. What more could you ask for?

Ginger Soy Salmon Nuggets

3 T. soy sauce
1 T. rice wine vinegar
1 t. cornstarch
2 tsp. fresh ginger root, peeled and grated
2 cloves fresh garlic, minced or pressed
1 pound salmon fillet, skinned and cut into 1" (or so) cubes
1 t. (I used a bit more) sesame oil
3 green onions, sliced thin

Combine the soy sauce, vinegar, cornstarch, ginger, and garlic in a bowl. Add the cubed salmon and stir to coat. Let sit for 30 minutes to an hour if you have time.

While the salmon marinates, start your water if you are doing a starch, then start the water in the steamer for a side veggie if you are planning one. While you cook your other foods, stir the salmon occasionally to distribute the marinade.

Heat the oil in a large pan over medium-high heat (if you don't use Teflon pans, you will need more oil than this). When it's hot, dump the bowl of salmon, including the sauce, into the pan. Stir occasionally (too much and you run the risk of smashing your fish), until salmon is opaque inside and starts to brown. Remove from heat, serve hot. Serve with green onions on top.

1 comment:

  1. Hi Meaghan - Thanks for recommending using a Teflon® non-stick pan while making your Ginger Soy Salmon Nuggets. I represent DuPont and it's always a pleasure to see people recommending our products in their recipes.

    If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Sara