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Even the non-salmon lovers will delight in this delicious Asian-flavored salmon. I’m talking from experience.
1 pound salmon, skinned and cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons oil
1 teaspoon Gefen Lemon Juice
1 tablespoon honey
2 teaspoons Tonnelli Sriracha Sauce
3 and 1/2 tablespoons black sesame seeds
2 and 1/2 tablespoons white sesame seeds, such as Gefen
scallions for garnish (optional)
1–2 tablespoons oil
2 tablespoons rice vinegar
2 and 1/4 tablespoons toasted sesame oil
1 teaspoon Pereg Ginger
3/4 teaspoon Tonnelli Sriracha Sauce
3/4 teaspoon honey
In a bowl, combine salmon, salt, pepper, oil, lemon juice, honey, and sriracha. Mix gently to coat. Let the fish marinate for 20–30 minutes.
While the fish is marinating, combine all sauce ingredients and mix until combined and smooth.
On a large plate, mix the black and white sesame seeds.
Dredge the salmon cubes in sesame seeds and set aside.
Heat a skillet on medium heat with one to two tablespoons oil.
Place salmon cubes in the skillet in a single layer. Do not crowd the pan. (If necessary, do it in batches and clean the skillet between batches.)
Let cook for two minutes, flip pieces gently, and continue to cook for five more minutes while turning to sear all sides until golden.
Plate the fish and serve with the creamy sauce in a small bowl. Garnish with scallions, if desired.
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