Smoked and Sweet Salmon Bites as an Appetizer
Time 20 minDifficulty 🔥🔥🔥By Peitli Csilla
Ingredients
- 1 skinless salmon fillet
- 2 tablespoons ginger
- 2 cloves garlic
- 2 green onions
- 3 tablespoons hoisin sauce
- 1 tablespoon honey
- 1 lemon
- 4 tablespoons Asian spice mix
- 4 tablespoons soy sauce
- 100 g mayonnaise
- 4 tablespoons chili sauce
- 2 tablespoons sesame seeds
Method
- Preheat the kamado grill to 120°C.
- Cut the skinless salmon into bite-sized pieces, place in a larger bowl and drizzle with 3 tablespoons of hot sauce, then the fish spice mix.
- Gently toss the fish with the seasonings, then place on a cast iron plate and onto the grill until the internal temperature of the salmon reaches 57°C.
- While the fish is smoking, prepare the glaze. Grate the ginger and garlic.
- In a small bowl, add the hoisin sauce, honey, the juice of the whole lemon, the remaining fish spice and the soy sauce.
- Slice the green onions and set aside half. Add the other half to the glaze.
- Set aside 3 tablespoons of the glaze and use the rest to brush the salmon once they have reached the proper internal temperature.
- Thoroughly brush all sides of the bites and continue cooking so the glaze can caramelize.
- When the fish reaches an internal temperature of 62°C, remove it from the grill.
- Sprinkle with the sesame seeds and the remaining green onion.
- From the mayonnaise, hot sauce and reserved glaze, mix a dip to serve alongside the salmon bites.
