Pan-Seared Salmon Bites on a Bed of Vegetables

Salmon is a superfood indeed, being rich in omega-3 fatty acid which has a long list of health benefits.  My late father, living quite independently in San Francisco well into his advanced years, had always insisted on cooking for himself.  His evening meal would most often be a piece of wild-caught Pacific salmon fillet  baked in the toaster oven with a splash of teriyaki sauce, accompanied by brown rice and green vegetables.  He would have approved of this version of cooking his favourite fish.  I cut the salmon into cubes and marinade them in soy sauce and honey, then quickly sear them in a hot pan until they are caramelised on the outside and just cooked on the inside.  Serve these healthy, delicious bites on a green bed of boiled edamame and  blanched asparagus.

Serve 3-4

INGREDIENTS

• 700g/ 1lb 8oz salmon, cut into 3cm /1" cubes
• 2 tablespoons light soy sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 1 cup of frozen edamames 
• a large bunch of asparagus spears
• 1 teaspoon sesame oil
• 1 spring onion, finely chopped, for garnishing (optional)

METHOD

1. In a large bowl, marinade cubed salmon in soy sauce and honey for 30 minutes in room temperature.
2. Remove woody ends from the asparagus by gently bending the end of each spear until it snaps naturally.  Slice each spear diagonally into three sections. 
3. Bring a saucepan of water into boil.  Add frozen edamames.  Boil for 2 to 3 minutes until they are heated through.  Add asparagus  and cook for another minute.  Drain both together and refresh under cold running water in a colander.  Set aside.
4. Heat oil in a large heavy-based frying pan over medium-high heat until very hot.  With a pair of tongs, remove the salmon cubes from the marinade and sear them quickly in the  pan on one side until they are browned.  Flip them over and sear the other side.  The inside should be just cooked when both sides are nicely caramelised.  Cook them in two batches if necessary so the pan is not overcrowded.   
5. Pour any remaining marinade into the pan and toss the salmon cubes to coat.
6. Remove the cooked salmon cubes and sauce from pan and serve over the bed of edamames and asparagus.  Sprinkle sesame seed oil on top.  Garnish with chopped spring onion (optional).

*Frozen peas or broad beans can be used instead of edamames if you like.  The cooked vegetables can be warmed through in the microwave oven for a minute on medium before receiving the salmon bites.

Source (with adaptations): bowl of delicious by Elizabeth Lindemann