Xandr Universal Pixel
Skip Navigation
Highliner
Roku Pixel

Highliner

All Recipes

Signature Cuts Spicy Soy Salmon Bites

Elevate your culinary repertoire with our Spicy Soy Salmon Bites, a tantalizing appetizer that's sure to impress. These bites feature our succulent Wild Pacific Salmon marinated in a bold blend of soy sauce, rice vinegar, sesame oil, and ginger. Each piece is wrapped in delicate rice paper with a hint of fresh jalapeno, then pan-seared to perfection.
Serves: 5
Prep time: 25 mins
Cook time: 12-14mins
Ingredients
Preparation

For the Salmon

  • 1 pckg Signature Cuts IQF Salmon Fillets
  • 6 tbsp Soy Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Sugar
  • 1 tbsp Chili Oi
  • 2 tsp Sesame Oil
  • 2 tsp Ginger, minced
  • To taste Salt And Pepper
  • 2 tbsp Vegetable Oil, divided in half

For the Bites

  • 1 ea Jalapeno, sliced
  • 12 ea Rice Paper Wrapper
  • 1 ea Green Onion, sliced
  • 1 tsp Toasted Sesame Seeds

Firecracker Sauce

  • 1/2 cup Mayo
  • 5 tbsp Sriracha
  • 5 tbsp Sweet Chili Sauce
  1. For the Salmon: Thaw Salmon fillets for 2 hours, or up to overnight, under refrigeration.
  2. Mix soy sauce, rice vinegar, sugar, sesame oil, ginger, and chili oil in a small bowl.
  3. Place Salmon in a Ziploc bag. Add approximately 1/3 of soy-sauce vinegar mixture. Reserve remaining mixture for dipping. Let salmon marinate at room temperature for 10 – 15 minutes.
  4. Heat a non-stick pan over high heat and add half of the vegetable oil. Carefully remove Salmon from marinade and pat dry. Sear salmon for 2 minutes per side, or until golden brown; it does not need to be cooked all the way through at this point. Set salmon aside and wipe out pan.
  5. For the Bites: To assemble: cut cooled salmon into 1 inch squares and gather a shallow bowl/plate filled with warm water on your work surface.
  6. Dip rice paper into water for approximately 10 seconds to wet it all over. Lay rice paper on a cutting board (rice paper should be soft). Cut rice paper in half creating two "half moons." Place 1 piece of salmon and 1 slice of jalapeno in centre of paper and fold left and right sides in towards the centre, then roll up twice. Trim off any excess paper. Repeat with remaining ingredients.
  7. Heat the non-stick pan over medium-high heat and add remaining vegetable oil to pan. Pan fry salmon bites for about 2 minutes per side, until crisp and golden brown. Salmon should reach 158 ℉ (70℃).
  8. For the Sauce: Mix all three ingredients in a small bowl and hold chilled until ready to serve.
  9. To Finish: Transfer the Salmon bites to a serving platter and garnish with green onions and sesame seeds. Serve with reserved dipping sauces.

Wild Pacific Salmon Fillets