Pistachio Salmon Nuggets

Pistachio Salmon Nuggets

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From: Diabetic Living Magazine

Easy and quick, these bite-size salmon morsels bring the Asian accents of sesame, ginger, and soy to the party.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 pound fresh or frozen skinless salmon fillets, about 1-inch thick
  • 2 tablespoons water
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons toasted sesame oil or cooking oil
  • 1 tablespoon cooking oil
  • 1 tablespoon finely chopped pistachio nuts

Preparation

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. Place fish in a resealable plastic bag set in a shallow dish.
  2. For marinade, in a small bowl, combine the water, soy sauce, ginger, and the 2 teaspoons sesame oil or cooking oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for 30 minutes, turning bag occasionally.
  3. Drain salmon, discarding marinade. In a large nonstick skillet, heat the 1 tablespoon cooking oil over medium-high heat. Add half of the salmon chunks to skillet; cook and gently stir for 3 to 5 minutes or until fish flakes easily with a fork. Remove from skillet and place on paper towels. Cook and stir remaining fish; remove and place on paper towels. Transfer to a serving dish and sprinkle with pistachio nuts.
  • To make ahead: Salmon may be cubed and stored in the resealable plastic bag overnight before marinating.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 74 calories; 4 g fat(1 g sat); 9 g protein; 24 mg cholesterol; 88 mg sodium;
  • Carbohydrate Servings: 0
  • Exchanges: 1 lean protein, ½ fat

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