1 pound fresh or frozen wild skinless salmon fillets, about 1-inch thick
2 tablespoons water
2 tablespoons soy sauce (I use gluten free)
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil
1 tablespoon olive oil
1 tablespoon finely chopped plain roasted pistachio nuts (some roasted pistachio’s have added sugar and starch – read labels if you are watching out for these things)
- 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.
- For marinade, in a small bowl, combine the water, soy sauce, ginger, and the 2 teaspoons sesame oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for an hour, turning bag occasionally.
- 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. Makes 10 to 12 appetizer servings.