Fresh, flavorful, and packed with texture — perfect for lunch or a light dinner.
Ingredients:
- 400g skinless salmon fillet
- 2 tbsp soy sauce
- 1.5 tbsp honey
- Juice and zest of 1 lime
- 1 tsp sesame oil (optional)
- 2–3 tbsp white sesame seeds (you can mix with black sesame)
- Neutral oil for frying
To serve:
- Steamed jasmine or basmati rice
- 1 ripe avocado
- Chopped spring onion (green onion)
Instructions:
- Cut the salmon into bite-sized cubes (about 1 inch). Make sure there are no bones.
- In a bowl, mix soy sauce, honey, lime juice and zest. Add sesame oil if using. Gently toss the salmon cubes in the marinade.
Let it sit for 15–20 minutes in the fridge. - Remove the salmon from the marinade (don’t discard the marinade if you plan to reduce it for serving). Roll each cube in sesame seeds until evenly coated.
- Heat a bit of oil in a non-stick pan over medium-high heat. Fry the salmon cubes on each side for 1–2 minutes until golden and crisp. Don’t overcook!
- Plate with warm rice, sliced avocado, and a sprinkle of spring onions.
Optional: reduce the leftover marinade in a small pan until thick and drizzle over the top, or just squeeze extra lime juice for brightness.
Pro tip: Add thinly sliced cucumber or shredded carrots for a poke bowl feel
