pistachio salmon nuggets

By t1bishop

Easy and quick, these bite-size salmon
morsels (pictured on page 58) bring
the Asian accents of sesame, ginger, and soy to the party.

Ingredients

• 1 pound fresh or frozen skinless
• salmon fillets, cut 1 inch thick
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 teaspoons toasted sesame oil or
• cooking oil
• 1 tablespoon cooking oil
• 1 tablespoon finely chopped pistachio nuts

Preparation

Step 1

THAW fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. Place fish in a resealable plastic bag set in a shallow dish.
FOR MARINADE, combine water, soy
sauce, ginger, and sesame oil or cooking oil in a small bowl. Pour marinade over salmon chunks in bag. Seal bag. Marinate at room temperature for 30 minutes, turning bag occasionally.
HEAT the 1 tablespoon cooking oil over
medium-high heat in a large nonstick
skillet. Drain salmon, discarding marinade.
COOK and gently stir half of the salmon
chunks for 3 to 5 minutes or till fish flakes easily with a fork; remove from skillet and place on paper towels. Cook and stir remaining fish; remove and place on paper towels. Transfer to serving dish and sprinkle with pistachio nuts.