Teriyaki Salmon Bites
2 salmon fillets (about 1 pound)
4 tablespoons Rouses Honey
¼ cup coconut aminos (Coconut Secrets)
½ lemon, juiced
1 teaspoon ground ginger
1 teaspoon red chili flakes
½ teaspoon garlic powder
1 teaspoon Rouses olive oil
1 teaspoon minced garlic
1 tablespoon Rouses white wine vinegar
1 handful of toasted sesame seeds
Cut the salmon into cubes and place in a large mixing bowl. Add honey, coconut aminos, lemon juice, ginger, red chili flakes, and garlic powder. Mix all ingredients in the bowl making sure that salmon is evenly covered and coated with mixture.
Remove the salmon and set aside. In a large pan over medium heat, add olive oil and marinade from the bowl, stirring often. When mixture starts to bubble, add salmon and minced garlic to the mixture and cook on each side of the cube. Cook the salmon to desired doneness, fish should be cooked to 145F. Add the white wine vinegar and heat until it starts to bubble and sweat.
Turn off the heat and garnish with sesame seeds.
Serving suggestions: serve over rice, with vegetables, over pasta, or over a spinach salad.