If you’re craving a dish that bursts with flavor while still feeling fresh and light, the Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe is an absolute must-try. This delightful dish combines the rich, tender salmon bites glazed in a perfectly balanced teriyaki sauce with the creamy avocado and crisp cucumber salad that adds a refreshing contrast. The layers of taste and texture come together effortlessly, making it a favorite for weeknight dinners or impressing guests without breaking a sweat. Once you try these salmon bites, you’ll understand why this recipe is such a beloved go-to for seafood lovers and salad enthusiasts alike.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that pack a punch in flavor and texture. From the succulent salmon to the creamy avocado and crisp cucumber, every component plays a vital role in making this dish a harmonious delight.
- Salmon fillet (1½ pounds, skin removed): Use fresh salmon for the best flavor and a tender bite that soaks up the marinade beautifully.
- Teriyaki sauce (½ cup): This sweet and savory glaze brings depth and an irresistible shine to the salmon bites.
- Sesame oil (2 tablespoons total): Adds a subtle nuttiness that complements both the salmon and the salad.
- Cornstarch (1 tablespoon): Helps to create a slightly crispy texture on the salmon when cooked.
- Salt and pepper: To enhance and balance all flavors perfectly.
- Ripe avocados (2, diced): Their creamy texture contrasts beautifully with the crunchy cucumbers and tender salmon.
- Cucumber (1 large, sliced into half moons): Brings refreshing crispness and a light bite to the salad.
- Rice vinegar (2 tablespoons): Gives the cucumber salad a tangy zing that lifts the whole dish.
- Mayonnaise (â…“ cup): Forms the base of a spicy, creamy dressing to coat the salad.
- Sriracha sauce (2 tablespoons): Adds a lively kick that wakes up your taste buds without overpowering.
- Lemon or lime juice (1 teaspoon): Brightens the flavors and balances the heat from the sriracha.
- Cooked Jasmine or Basmati rice (2 cups): The perfect light bed for the salmon bites to rest on.
- Sesame seeds (for garnish): Provide a final lovely crunch and visual appeal.
How to Make Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe
Step 1: Prepare the Salmon
Start by cutting your skinless salmon fillet into bite-sized cubes. Toss these gently with salt, pepper, cornstarch, and the tablespoon of sesame oil. The cornstarch will help form a subtle crust on the salmon when cooked, giving that delightful bite without heaviness.
Step 2: Marinate and Cook the Salmon
Pour the teriyaki sauce over the salmon cubes and let them marinate for about 10 minutes to soak in all the sweet-savory goodness. Meanwhile, heat a non-stick pan over medium-high heat and cook the salmon bites until they are golden and caramelized on all sides, approximately 4 to 5 minutes. Be careful not to overcook—they should remain tender and moist inside.
Step 3: Prepare the Avocado and Cucumber Salad
While the salmon cooks, assemble the salad by combining diced avocado with cucumber half moons. Whisk together rice vinegar, the tablespoon of sesame oil, mayonnaise, sriracha, lemon or lime juice, salt, and pepper to create a creamy, spicy dressing. Toss the salad ingredients gently in this dressing, ensuring every bite is vibrant with flavor.
Step 4: Assemble the Dish
Start by spreading the cooked Jasmine or Basmati rice evenly on a platter or individual plates. Arrange the avocado and cucumber salad on one side and pile the warm teriyaki salmon bites on the other. Sprinkle a generous amount of sesame seeds over the salmon for that perfect finishing touch.
How to Serve Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe
Garnishes
For an inviting presentation, add a sprinkle of toasted sesame seeds and perhaps some finely chopped green onions or fresh cilantro. These garnishes not only add a pop of color but layer in fresh aromas and subtle flavor nuances that elevate the dish.
Side Dishes
Keep it simple with steamed or lightly sautéed greens like bok choy or spinach to complement the dish without overwhelming it. Alternatively, a light miso soup or edamame beans work beautifully with the Asian-inspired flavors in the Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe.
Creative Ways to Present
Serve the salmon bites over rice boats or in lettuce cups for a fun, handheld version perfect for parties or casual gatherings. Another elegant option is to layer the salad and salmon in transparent glasses or bowls to showcase the colorful contrast between creamy avocado, crisp cucumber, and glazed salmon.
Make Ahead and Storage
Storing Leftovers
Leftover cooked salmon bites and salad can be stored separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the salad from becoming soggy and the salmon from losing its texture.
Freezing
While you can freeze the cooked salmon bites, it’s best to avoid freezing the avocado and cucumber salad because it will lose its fresh texture. Place the salmon bites in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container for up to 1 month.
Reheating
Reheat salmon bites gently in a skillet over medium-low heat or in the oven at 300°F to prevent drying them out. Avoid microwaving as it can make the salmon rubbery. Serve the chilled avocado and cucumber salad fresh for the best experience.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works perfectly as long as it is fully thawed and patted dry before cooking. This helps to achieve a nice caramelized finish on the bites.
What if I don’t have teriyaki sauce on hand?
You can make a quick substitute by mixing soy sauce, brown sugar, garlic, and ginger. Adjust quantities to your taste to mimic the sweet and savory balance of teriyaki sauce.
Is this recipe spicy?
The spice level comes from the sriracha in the salad dressing, which you can easily adjust to your preference or omit altogether for a milder flavor.
Can I make the salad without mayonnaise?
Absolutely! For a lighter version, skip the mayonnaise and simply toss the avocado and cucumber with the rice vinegar, sesame oil, sriracha, and lemon or lime juice.
What kind of rice works best for this recipe?
Jasmine or Basmati rice are preferred for their fragrant aroma and fluffy texture, making a lovely bed for the salmon bites and salad.
Final Thoughts
There is something truly magical about the simplicity and balanced flavors in the Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe. Whether you’re cooking for yourself, family, or friends, this dish promises joy in every bite and minimal fuss in the kitchen. Give it a try and watch it quickly become one of your staple meals that everyone will ask for again and again!
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Teriyaki Salmon Bites with Avocado and Cucumber Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Description
These Teriyaki Salmon Bites are a delicious and quick-to-make dish featuring tender salmon fillets marinated in savory teriyaki sauce, then pan-seared to perfection. Served atop a bed of fluffy rice with refreshing avocado and cucumber salad, and topped with a spicy sriracha mayo, this meal offers a perfect balance of flavors and textures ideal for a satisfying weeknight dinner or entertaining guests.
Ingredients
For the Salmon Bites
- 1½ pounds salmon fillet, skin removed
- ½ cup teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- Salt and pepper to taste
For the Avocado Cucumber Salad
- 2 ripe avocados, diced
- 1 large cucumber, sliced in half moons
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- Salt and pepper to taste
For the Spicy Sriracha Mayo
- â…“ cup mayonnaise
- 2 tablespoons sriracha sauce
- 1 teaspoon lemon juice or lime juice
- Salt to taste
Additional
- 2 cups cooked rice (preferably Jasmine or Basmati)
- Sesame seeds for garnish
Instructions
- Prepare the Salmon: Cut the salmon fillet into bite-sized cubes. In a bowl, toss the salmon pieces with teriyaki sauce, sesame oil, cornstarch, salt, and pepper until evenly coated. Let this marinate for about 10 minutes to absorb the flavors.
- Make the Avocado Cucumber Salad: In a separate bowl, combine the diced avocados and sliced cucumbers. Drizzle with rice vinegar and sesame oil, then season with salt and pepper. Gently toss everything together and set aside to allow the flavors to meld.
- Prepare the Spicy Sriracha Mayo: In a small bowl, mix mayonnaise, sriracha sauce, lemon or lime juice, and a pinch of salt until smooth. Adjust the spice level to your preference and refrigerate until ready to serve.
- Cook the Salmon Bites: Heat a non-stick skillet over medium-high heat. Add the marinated salmon bites and sear for 3-4 minutes on each side or until they are cooked through and have a caramelized glaze. Be careful not to overcook to keep the salmon tender.
- Assemble the Dish: Place a scoop of cooked rice on each plate. Top the rice with the seared teriyaki salmon bites and a generous serving of the avocado cucumber salad. Drizzle the spicy sriracha mayo over the top and garnish with sesame seeds for added texture and flavor.
Notes
- Use skinless salmon for easier preparation and better bite-sized pieces.
- Marinate the salmon only briefly to prevent the cornstarch from breaking down and losing its thickening effect.
- Adjust the amount of sriracha in the mayo according to your heat tolerance.
- Serve the dish immediately after cooking for the best texture and flavor.
- Jasmine or Basmati rice gives a fragrant base, but any long-grain rice can be used.
