Description
This Teriyaki Salmon Bites recipe offers a delicious and healthy meal featuring tender salmon marinated in flavorful teriyaki sauce, air-fried to perfection for a slightly crispy texture. Served with a refreshing avocado cucumber salad and a spicy sriracha mayo drizzle over fluffy jasmine or basmati rice, this dish is perfect for a quick and vibrant dinner.
Ingredients
Scale
Salmon Bites
- 1 ½ pounds salmon fillet, skin removed, cut into bite-sized pieces
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and black pepper, to taste
Avocado Cucumber Salad
- 2 ripe avocados, diced
- 1 large cucumber, sliced into half-moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and black pepper, to taste
Sriracha Mayo
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt, to taste
To Serve
- 2 cups cooked rice (jasmine or basmati, preferred)
- Sesame seeds, for garnish
Instructions
- Marinate Salmon: Combine teriyaki sauce, sesame oil, cornstarch, salt, and black pepper in a bowl. Add the salmon bites and toss gently to coat. Let them marinate for at least 20 minutes to absorb the flavors.
- Air Fry Salmon: Preheat the air fryer to 400°F (200°C). Arrange the marinated salmon bites in a single layer in the air fryer basket. Cook them for 7-10 minutes, flipping halfway through, until the salmon is cooked through and has a slightly crispy exterior.
- Make Avocado Cucumber Salad: In a separate bowl, combine the diced avocados, sliced cucumber, rice vinegar, sesame oil, salt, and black pepper. Toss gently to mix without mashing the avocado, maintaining a fresh and creamy salad texture.
- Make Sriracha Mayo: Whisk together the mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt in a small bowl until smooth and creamy, adjusting the spice level to taste.
- Assemble and Serve: Plate the cooked jasmine or basmati rice. Top with the air-fried salmon bites, followed by a generous scoop of the avocado cucumber salad. Drizzle with the sriracha mayo and garnish with sesame seeds for extra texture and flavor.
Notes
- Marinating the salmon for at least 20 minutes enhances flavor but avoid exceeding 1 hour to prevent the cornstarch from breaking down.
- Ensure salmon pieces are similar in size for even cooking.
- If you don’t have an air fryer, you can bake the salmon bites in a preheated oven at 425°F (220°C) for 12-15 minutes.
- Use ripe but firm avocados to keep the salad fresh and prevent it from becoming mushy.
- Adjust the amount of sriracha in the mayo based on your preferred spice level.
