Skin loving, Honey-Glazed Salmon Bites

Prep
10 mins

Cooking
30 mins

Serves 2

Classic Crispy

Ingredients

Serves: 2

For the salmon bites

2 x medium salmon fillets (approx 250g total), skin removed, cut into bite-sized pieces

2 tsp garlic granules

1 tsp avocado or olive oil

1 tsp honey or maple syrup

1 tbsp sriracha

1 tbsp soy sauce or tamari

1 tsp smoked paprika

For the salad

1 bag of Florette Crispy salad

2 baby cucumbers, finely diced

1 small avocado, finely diced

To serve

200g cooked brown rice

Handful fresh coriander leaves

2 tsp sesame seeds

1 lime, juiced

Heat your oven to 180 C (fan) / 400 F
Add the salmon cubes to a bowl with the oil, honey, garlic granules, sriracha, paprika and soy sauce. Season with cracked black pepper and toss to fully coat.
Line a baking tray with parchment paper and place the salmon pieces on top.
Oven bake for 10-15 minutes until just cooked through. If you like your salmon crunchy, grill at the end for another couple of minutes until nicely browned and starting to char. Alternatively, air fry for 12 minutes at 350 degrees.
Meanwhile, heat the rice through in a small saucepan with a teeny splash of water to stop it drying out.
Arrange the salad leaves, diced avocado and cucumbers in two medium sized bowls. Spoon in the warmed rice and layer over the salmon bites. Scatter over the sesame seeds and coriander leaves and squeeze over the lime juice.

Tip: Swap salmon for chicken if you don’t like fish, or tofu for a plant based option

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!