Teriyaki Glazed Salmon Cubes

An elegant yet practical recipe: salmon cubes golden on the outside, juicy on the inside, coated with a delicious sweet and savory teriyaki glaze

Ingredients (serves 2–3)

• 400 g fresh Mercavícola salmon, cut into medium cubes

• 2 tablespoons teriyaki sauce (or soy sauce mixed with honey)

• 1 tablespoon olive oil

• 1 garlic clove, finely chopped

• 1 teaspoon fresh grated ginger (optional)

• 1 teaspoon sesame seeds

• Chopped scallions or fresh cilantro for garnish

• Salt and pepper to taste

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Preparation

1. Prepare the salmon

   Cut the salmon into even-sized cubes so they cook evenly. Lightly season with salt and pepper.

2. Sear the cubesIn a large skillet, heat the olive oil over medium-high heat.Add the salmon cubes and sear for 1–2 minutes per side until they develop a golden crust, being careful not to overcook them. Remove and set aside.

3. Make the glaze

   In the same skillet, add the garlic and ginger and sauté for a few seconds.Add the teriyaki sauce (or soy sauce with honey) and let it reduce for about 1 minute.

4. Add the salmon

   Return the salmon cubes to the skillet and gently toss them in the glaze. Cook for 1–2 more minutes.

5. Serve

   Serve hot, topped with sesame seeds and chopped scallions.

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Tips

• Serve with white rice, brown rice, or quinoa for a lighter option.

• For a fresh citrus touch, add a few drops of lemon juice at the end.

• Avoid overcooking the salmon to keep it juicy and tender inside.
  

Cubos de salmón x 250gr

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