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Firecracker Salmon Bites with Gingery Miso

Firecracker Salmon Bites with Gingery Miso

Makes 8 bites

What you need

  • 2- .5lb salmon filets
  • Neutral oil for frying
  • Salt
  • Chili flakes
  • Rice paper
  • 2 scallions, cut into 2-inch pieces
  • handful of cilantro, torn
  • 1 jalapeño, sliced thin
  • 1 pouch of Haven’s Kitchen Gingery Miso sauce
  • 1 tbsp coconut amino
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar

How to make it

  1. Cook the salmon: Heat a large skillet over medium heat, add oil to coat the pan. Season the skin of the salmon with a pinch of salt and chili flakes, and lay in the pan, skin side down. Cook for about 7 minutes, until the skin is crispy and the dish flips easily. Flip and cook for another 5 minutes. Let the salmon cool a bit, then cut into 1-inch cubes – should make about 8-10 pieces
  1. Assemble and fry the bites: Lay a sheet of rice paper in warm water for about 15-20 seconds, then move onto a plate. In the center of the rice paper, add a piece of salmon, 2 pieces of scallion, a few cilantro leaves, one slice of jalapeño and a squeeze of Gingery Miso Sauce.
  1. Fold from the bottom, wrapping the paper over the salmon. Then fold in the sides, then roll to create a little package.
  1. Heat the pan back up and fry the salmon packages until crispy on both sides
  1. Make the sauce: Whisk together coconut aminos, sesame oil, rice vinegar and about ¼ pouch of Gingery miso for the dipping sauce
Get the Sauce

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