Teriyaki Glazed Salmon Nuggets with Pineapple Chili Dip 🍍🍣🔥

👩‍🍳 Instructions

1️⃣ Prep the Salmon 🐟

1. Cut the salmon into bite-sized chunks (about 3–4 cm each) and pat them dry with paper towels.
2. Season lightly with salt and pepper to taste.

2️⃣ Make the Teriyaki Marinade 🧂🍯

1. In a bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and fresh ginger.
2. Add the salmon chunks and gently toss to coat evenly. Let marinate in the fridge for 15–20 minutes.

3️⃣ Coat & Cook the Salmon Nuggets 🍳

1. Remove the salmon from the marinade, reserving the marinade for later use.
2. Lightly coat each piece of salmon in cornstarch to ensure crispiness when cooked.
3. Heat a non-stick skillet over medium-high heat with a little oil. Add the salmon chunks and cook for 2–3 minutes per side, until golden and cooked through.
4. Pour the reserved marinade into the pan and simmer for 1–2 minutes until the sauce thickens and becomes glossy.
5. Return the salmon to the pan and toss to coat the nuggets with the teriyaki glaze.

4️⃣ Make the Pineapple Chili Dip 🍍🌶️

1. In a blender or food processor, combine the pineapple chunks, sweet chili sauce, lime juice, soy sauce, honey, and red pepper flakes.
2. Blend until smooth. Chill the dip in the fridge for a few minutes to allow the flavors to meld together.

5️⃣ Serve & Garnish 🍽️

• Serve the teriyaki-glazed salmon nuggets hot with the chilled pineapple chili dip on the side.
• Garnish with chopped green onions and extra sesame seeds for an added crunch and flavor.
• Enjoy with your favorite sides, such as rice or a fresh salad!
  

  🌟 Tips & Variations