These little seared salmon cube nuggets are easy and fast for any weeknight meal. I really enjoy the crispy sides from the quick sear.
Whisk together the marinade, cube the salmon and toss together. Mix up a little yogurt drizzle. Sear in hot pan. Boom.
If you feel like going an extra step, quick-quick pickle a few cucumber slices, a shallot and a radish (recipe below).
Seared Salmon Cubes
1 lb salmon (thicker cuts work better here)
1 tbsp coconut sugar
4 cloves garlic, minced
1 tbsp ginger, grated
4 tbsp Olive oil
4 tbls tamari or coconut aminos
1/2 cup Greek (or dairy free) yogurt
1 small avocado
Carefully remove the skin from the salmon filets and cut salmon into 2 inch pieces. Whisk together the coconut sugar, olive oil, tamari, garlic and ginger. Toss the salmon pieces with the marinade for at least 20 minutes (or overnight).
Mash/whisk together the yogurt, avocado and juice of one lime.
In a large skillet heat the oil over med-high heat. Carefully place the salmon cubes into the pan (you may need to do this in two or three batches.)
Allow the salmon to sear without moving them, about 2-4 minutes. Flip them over and sear them on the other side.
Serve with the yogurt dipping sauce.
1/2 cup rice vinegar
1/2 cup water
1 tbls coconut sugar
pinch of red pepper flakes
1 cup sliced cucumbers
Heat the vinegar, water and coconut sugar just enough to dissolve the coconut water. Place all the remaining ingredients in a mason jar. Pour the pickling liquid into the jar, lightly pushing the ingredients under the liquid as best possible.
Place the jar in fridge to cool while the salmon cooks. Leave any extra in the jar and hold in the fridge for up to 2 weeks.
Quick-quick pickles complete the flavors!