Pistachio Salmon Nuggets

Pistachio Salmon Nuggets

0 Reviews
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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  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

Reviews 0