Sesame-Glazed Salmon Bites

📝 Ingredients

• 300 g skinless salmon fillets (2 fillets of about 150 g each)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 1 garlic clove + 10 g fresh ginger
• 2 tbsp sesame seeds (about 20 g)
• 1 tsp sunflower oil
• 1 spring onion

🍴 Utensils

• Non-stick frying pan
• Bowl
• Fine grater
• Very sharp knife
• Kitchen tongs
• Cocktail sticks

📖 Steps

1. Run your fingertips over the fillets to find any pin bones and remove them with the kitchen tongs. Then cut the flesh into even 3 cm cubes so they all cook at the same rate.
2. Make the marinade in a bowl: peel and finely grate the ginger and garlic, then mix them with the soy sauce, honey and rice vinegar until the honey has dissolved. Add the salmon cubes and coat them gently.
3. Cover and leave to marinate for 20 minutes in the fridge, no longer: beyond that, the salt in the soy sauce starts to firm up the flesh. Meanwhile, finely slice the spring onion.
4. Toast the sesame seeds in the dry non-stick frying pan over a medium heat for 2 to 3 minutes, stirring, until lightly golden and fragrant. Tip them into a shallow bowl and wipe out the pan.
5. Drain the salmon cubes, reserving the marinade, then pat them lightly with kitchen paper so they brown rather than boil. Heat the oil in the pan over a medium-high heat and sear the cubes for 1 minute per side, on 3 or 4 sides, turning them with the tongs.
6. Turn the heat down to medium, pour in the reserved marinade and let it bubble for 1 to 2 minutes, spooning it over the cubes, until syrupy and glossy. Don't go any longer: honey burns quickly and the salmon would dry out.
7. Immediately roll each still-sticky bite in the toasted sesame to coat it well. Stick a cocktail stick in each cube, scatter over the spring onion and serve warm or at room temperature.