Ingredients

• 300g skinless salmon fillets

• 1.5 tablespoons salt reduced soy sauce

• 2 teaspoons honey

• 2 teaspoons sesame oil

• 2 teaspoons olive oil

• 1 teaspoon sriracha (optional)

• 1 heaped teaspoon crushed garlic

• Vegetables of your choice, we have used 1.5 bunches broccolini. You can used frozen veg as well 

• Cooked rice to serve (see notes - instant rice will save time) 

• Sesame seeds and spring onion to serve 

For phase 1 and 2 serve with 1/3 cup cooked rice or noodles. For Phase 3, serve with 1/2 cup cooked rice or noodles. To make this gluten free, use GF soy sauce.  

Utensils

• Large Frypan 
• Chopping board and knife 
• Mixing bowl 
• Tongs

Method

1. Cut 300g skinless salmon fillets into smaller cubes - about 3cm wide.

2. In a bowl mix together the following marinade ingredients - 1.5 tablespoons soy sauce, 2 tablespoons olive oil, 1 heaped teaspoon of crushed garlic and 1 teaspoon of sriracha (optional). Season with pepper and stir to combine. 

3. Add cubed salmon to the marinade and stir to coat. Set aside while preparing your vegetables and rice.  If time allows, you can marinate the salmon for up to 1 hour for a deeper flavour. 

4. Prepare vegetables - we have steamed broccolini in a microwave safe dish with a lid. This took 2.5 minutes on 1000watts. You may prefer to steam, boil or stir fry your preferred vegetables for this dish. If you are using microwave rice, cook this now or you can boil rice. 

5. Heat a large frypan on high heat. Add salmon and any remaining marinade. Cook for 2-3 minutes on each side, then flip over for another 1-2 minutes. Once cooked remove from the pan and assemble your meal. 

6. Serve cooked salmon bites with cooked rice according to your meal builder guide, and vegetables. Garnish with spring onions and sesame seeds.