Recipe
Appetizer
Alaska Sockeye Salmon Bites
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. olive oil | ||
| ½ tsp. sesame oil | ||
| 2 tsp. Gourmet Garden Garlic Paste (or 2 garlic cloves, minced) | ||
| 1 tbsp. Gourmet Garden Ginger (or 1 tbsp minced ginger) | ||
| ¼ c. Riesling wine* | ||
| ⅓ c. Hy-Vee reduced-sodium soy sauce | ||
| 1 tbsp. orange juice | ||
| 2 tsp. agave nectar | ||
| 2 lbs. skinless Alaska sockeye salmon, fresh or thawed, cut into 2-inch pieces | ||
| Green onion curls or cilantro, optional, for garnish |
Directions
- In a saucepan, heat the oils over medium heat. Sauté garlic and ginger until soft, about 3 minutes (do not burn). Add the Riesling, soy sauce, orange juice and agave; simmer until marinade is reduced by half (reduce down to about 1/3 cup).
- When cool, add Alaska sockeye salmon pieces to marinade and marinate for 5 to 10 minutes, turning to coat all sides.
- Grill salmon pieces over medium heat on grill or grill top, cooking just until fish is opaque throughout.
- Garnish with green onion curls or cilantro, if desired. Skewer with wooden picks to serve.
- *Choose a medium-bodied, dry, not sweet Reisling, such as Kung Fu Girl Riesling.
Nutrition facts
Servings
38 Calories per serving
Amounts Per Serving
- Total Fat: 2g
- Cholesterol: 12mg
- Sodium: 145mg
- Total Carbohydrates: 1g
- Protein: 4g
Recipe Source:
adapted from AlaskaSeafood.org