3 Tbs. Butter, unsalted
1 Tbsp. Lemon juice
2 Green onions, chopped (dark and white/light green separated)
1/4 – 1/2 Tsp. Calabrian chili flakes
¼ – 1/2 Tsp. Kosher salt
Fresh ground black pepper, 20 grinds
1/2 Tsp. Garlic powder
1 Lb. Salmon fillet, center-cut, skinned and cut into 1-inch pieces
1 Lemon, cut into wedges for serving (optional)
1) Sprinkle the salmon cubes with the salt, pepper and garlic powders.
2) Melt the butter in a large skillet with the white and light green parts of the onion and chili flakes over medium high heat.
3) Add the salmon cubes and lemon juice and cook a couple of minutes, then flip to cook an additional 2-3 minutes until cooked to your likeness. Baste with the onion, pepper butter sauce a couple of times during the cooking process.
4) Serve on a platter, garnished with the dark green onion pieces and with toothpicks for an elegant appetizer or starter to your meal.
NOTES: Here is a fun appetizer that’s great at parties. Serve with toothpicks for the perfect cocktail bite. This is so easy to make and a “good for you” recipe too.
I’ve also made this as an entree and have served it over brown rice with a side of steamed veggies. But, I really love it as a pass around appetizer.
Here’s a couple of tips to getting this right each time. Be sure to use the center portion of the salmon filet. This way the salmon is thick enough to form bites. You also want all the pieces to be of a similar size so they cook at the same rate of time. Using the thin ends of the salmon filet will have that part of the fish cook too fast compared to the center cut. Use the chili flakes to spice up the dish. This is always a personal preference so use as much or as little as you like. If you have guests that love the burn, serve extra on the side.
You can have your fish monger remove the salmon skin for you but it is pretty easy to do on your own. Just use a very sharp, thin knife and place it beween the skin and the bottom of the salmon filet. Gently wiggle the knife under the filet to start separating the skin from flesh. Hold the filet down with the palm of your hand and work the knife across the entire filet until the skin is removed. Discard the skin.
If serving as an appetizer, I’ll often skewer the first couple of pieces to give guests the idea and serve some fancy toothpicks on the side. OR if you are sitting around the family table, a pair of tongs works just fine… lol. No toothpicks required.
If you like spice, try some of my spicy recipes like my Healthier Orange Chicken and my Momofuku & Hoisin Chicken Wings. Looking for seafood ideas? How about my Crabby Mini Cornbread Muffins or my Macadamia Crusted Shrimp? Both are great ways to use shellfish in appetizer dishes.