Hoisin-Glazed Salmon Bites with Hoisin Ginger Garlic Dipping Sauce and Turmeric Rice

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Hoisin-Glazed Salmon Bites with Hoisin Ginger Garlic Dipping Sauce and Turmeric Rice







Ingredients:

  • 1/3 cup water
  • 1/3 + 1/4 cup Hoisin sauce divided, (get it here)
  • 1 Tbsp rice vinegar
  • 1 tsp soy sauce
  • 1/4 tsp ground ginger
  • 1 Tbsp brown sugar
  • 2 lbs salmon fillets 
  • 1/2 tsp kosher salt divided
  • 3 cloves garlic crushed and minced
  • 1 bunch scallions separate whites from greens
  • 1 package turmeric rice, I bought Tasty Bite brand, (get it here)
  • 3 tbsp butter
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper
  • Spring mix lettuce
  • Salad dressing of choice. I served this with Skinny Girl poppyseed dressing, (get it here).  Skinny Girl Asian ginger dressing would be good also, (get it here)
  • Hot Crispy Chili Oil for serving, I use Hot Crispy Oil brand, (get it here)

Equipment:

  • Knife
  • Cutting board
  • Small sauce pot
  • Medium sauce pot with lid
  • Whisk
  • Air fryer

Preparation:

1. Wash, trim, and slice scallions, separating the white parts from the greens. Set aside.

2. Crush and mince 3 cloves of garlic.

3. In a small sauce pot over medium heat, combine 1/3 cup water, 1/3 cup Hoisin sauce, 1 Tbsp rice vinegar, 1 Tbsp brown sugar, 1 tsp soy sauce, 1/4 tsp kosher salt, 1/4 tsp ground ginger, and 3 crushed minced garlic cloves. Whisk continuously while heating until well combined and slightly thickened, about 4-5 minutes, then remove from heat.

4. Transfer 1/2 of the mixture into dipping dishes to be served with the meal. Add an additional 1/4 cup of hoisin sauce to the remaining mixture in the pot. Whisk and leave off the heat.

5. Skin and cut your salmon into 1 1/2 inch cubes, pat dry. Transfer salmon cubes into the pot with the leftover Hoisin mixture. Stir to coat well and allow to marinate, stirring occasionally for 15 minutes. You may transfer to pot to the fridge for this step if you desire. 

6. Airfry the marinated salmon in batches at 400 for 10 minutes shaking or turning the fish halfway through. 

7. While salmon is cooking, prepare your rice. Heat 3 Tbsp butter in a medium sauce pot over medium heat. When butter is melted, add your scallion whites and fry until fragrant. Add your package of turmeric rice and reduce heat to low. break up rice. Add in 1/2 tsp turmeric, 1/4 tsp kosher salt, and 1/4 tsp black pepper. stir to combine flavors. Taste and adjust seasoning as necessary, keep rice warm, stirring occasionally until salmon is done.

8. Plate salad greens, rice, and salmon. Serve with the reserved Hoisin ginger garlic dipping sauce and a small separate dipping dish of the hot crispy chili oil. 










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