Passion Fruit Glazed Salmon Bites (Edit recipe)

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Because I’m currently obsessed with the Passion Fruit variety of Profanity Jam – we must make all the things with it! A simple glaze that comes together quickly, half being used as a quick marinade for the salmon, the other half for glazing after the salmon bites are done cooking. Pair it with my new REFRESHING CUCUMBER SALAD up on top of some rice and your meal is ready in no time!

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PREP TIME

15 minutes

COOK TIME

7 minutes to 10 minutes

INGREDIENTS

16

Serves: 2

Ingredients

2 whole Salmon Filet, Wild Caught, I used Sea Bear Salmon

marinade/glaze

.25 cup Passion Fruit Habanero Jam - Profanity Jam
2 Tbsp Soy Sauce, can sub coconut aminos
2 Tbsp Rice Wine Vinegar
2 tsp Honey - Shannon Farms
2 tsp Dijon Mustard
1 tsp Ginger Root, peeled and grated
1 tsp Garlic Powder - The Spice Lab
3 - 4 tsp Chives, finely chopped
.25 tsp Real Salt - Redmond

garnish

1 - 2 tsp Sesame Seeds
1 - 2 tsp Chives, finely chopped
2-4 Tbsp Edamame (Soybeans)
.5 whole Avocado, thinly sliced

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix up the marinade by whisking together all ingredients in a small bowl, set aside.
Pat salmon filets dry and cut into 1½” cubes, and place in a shallow container. Toss with half of the marinade and place in the refrigerator for about 30 minutes.
Remove from the refrigerator and let salmon come to temperature for about 10 minutes. Prepare your air fryer basket as recommended by the manufacturer and preheat if required. Bake at 400° for 5-7 minutes or until salmon is cooked through and to your liking.
While salmon cooks, you can warm up the remaining glaze in a small saucepan. Once salmon is done, you can toss the cubes in the warm glaze. See note for optional finish I like to do.
Serve over rice that’s been lightly seasoned/tossed with sesame oil and a bit of salt or soy sauce. Garnish with edamame, avocado and my cucumber salad, linked above!!

Notes

I like to toss the cooked cubes of salmon in the marinade to coat, then add that to a warm skillet to get some extra caramelization on the salmon. If you want to cook the salmon in the oven, preheat to 400°. Place salmon cubes on a parchment lined baking sheet and cook until salmon is done to your liking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	290
Fat:	8 g
Carbohydrates:	26 g
Protein:	24 g
Cholesterol:	54 g
Sodium:	1321 mg
Fiber:	1 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.