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Korean BBQ Salmon Bites

The combination of sweet, spicy, and umami flavours makes these salmon bites an absolute banger.

Cook

20m

Ingredients

Method

Nutrition

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Step 1

Start by bringing the rice to boil in a large pan of water.

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For

2

M

I

1

Boil in the bag long grain rice (125g)

100

g

Cucumber, sliced

2

tbsp

Distilled vinegar

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Per Serving

Calories

553kcal

Fat

19.4g

Carbs

62g

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Notes

You can leave the skin on the salmon if you prefer it. To easily remove salmon skin, I tend to hold the salmon fillet with tongs and carefully dip just the skin side into the boiling water for about 10-15 seconds. Be sure to only dip the skin side, not the flesh. The hot water will slightly cook the skin, making it easier to separate from the flesh. You should notice the skin starting to curl and loosen. Place the salmon fillet on a cutting board. Use a sharp knife to start at one end, usually the tail end, and gently peel the skin off. The hot water should have made it much easier to remove. If you don't like salmon, diced chicken breast can be used in replacement. Shredded carrot, red cabbage, steamed pak choi, tenderstem brocolli and green beans are all nice veggies to serve with this recipe.

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Rachel T

a month ago

No words! Another banger 😍

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Alex

a month ago

So glad you think so, Rachel! 😍 xx

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Lauren B

3 months ago

To quote my boyfriend, “that was absolutely banging” and for once, he’s not wrong 😉🤣

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Alex

3 months ago

Love it - glad it was a hit xx

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homepage-image

Korean BBQ Salmon Bites

The combination of sweet, spicy, and umami flavours makes these salmon bites an absolute banger.

Cook

20m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start by bringing the rice to boil in a large pan of water.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

For

2

M

I

1

Boil in the bag long grain rice (125g)

100

g

Cucumber, sliced

2

tbsp

Distilled vinegar

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Per Serving

Calories

553kcal

Fat

19.4g

Carbs

62g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Notes

You can leave the skin on the salmon if you prefer it. To easily remove salmon skin, I tend to hold the salmon fillet with tongs and carefully dip just the skin side into the boiling water for about 10-15 seconds. Be sure to only dip the skin side, not the flesh. The hot water will slightly cook the skin, making it easier to separate from the flesh. You should notice the skin starting to curl and loosen. Place the salmon fillet on a cutting board. Use a sharp knife to start at one end, usually the tail end, and gently peel the skin off. The hot water should have made it much easier to remove. If you don't like salmon, diced chicken breast can be used in replacement. Shredded carrot, red cabbage, steamed pak choi, tenderstem brocolli and green beans are all nice veggies to serve with this recipe.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel

Rachel T

a month ago

No words! Another banger 😍

Like

Reply

Cancel

Alex

a month ago

So glad you think so, Rachel! 😍 xx

Like

Reply

Cancel

Lauren B

3 months ago

To quote my boyfriend, “that was absolutely banging” and for once, he’s not wrong 😉🤣

Like

Reply

Cancel

Alex

3 months ago

Love it - glad it was a hit xx

Like

Reply

Cancel