Summer Vegetable Skillet with Salmon Bites
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Have you tried the viral salmon bites recipe trend? If you haven’t, now is your chance and if you have, now is your chance to try it again in a whole new way.
Salmon bites are standard-size fillets of salmon that are cut into nugget-size cubes and generally air fried to baked until tender. They can be seasoned or marinated in a variety of ways and are often served over rice with a vegetable. They became popular online in the last few years, and for good reason – they’re delicious, healthy and so easy to make!
While most salmon bite recipes call for fresh salmon, I always have a bag of Heinen’s frozen salmon in my freezer and it works just as well and tastes just as fresh! You may be questioning how frozen salmon can taste as fresh as the fillets behind the seafood counter. The answer lies in Heinen’s commitment to quality. Wild-caught and preservative-free with no artificial flavors or synthetic colors, Heinen’s frozen salmon is caught and frozen by trusted fishing partners with as little time out of the water as possible. This quick process allows the fish to be preserved at peak freshness, so when you thaw it at home, it tastes as if it just came out of the water. You can also certainly use fresh salmon if that is your preference. Heinen’s Seafood Department has a variety of premium options, so ask your local Heinen’s Fishmonger for their recommendation.
As I mentioned before, salmon bites are typically served over rice with a veggie. This recipe eliminates the rice completely and instead features a skillet full of fresh, locally grown sautéed veggies. Summer and locally grown produce season are synonymous at Heinen’s, and their assortment of fruits and veggies picked fresh in the Midwest grows by the day, so be sure to make the most of it!
This recipe features Midwest-grown zucchini, tomatoes, corn and bell peppers. The flavors and textures are so refreshing alongside the pan-seared salmon bites, and the color of the finished dish is eye catching on any table.
Let’s dive into the recipe!
Summer Vegetable Skillet with Salmon Bites
Servings: 2
Ingredients
For the Salmon Bites and Vegetables
- 1 lb. Heinen’s frozen wild-caught salmon, thawed and cut into 1-inch cubes
- 4 garlic cloves, minced
- 1 locally grown zucchini, cut into half moons
- 1 cup locally grown cherry tomatoes, halved
- 1 ear fresh locally grown corn, kernels removed from the cob
- 1 locally grown red bell pepper, chopped
- Heinen’s extra virgin olive oil, for cooking
- Salt
- Black pepper
For the Garlic Shallot Mayonnaise
- ½ cup Primal Kitchen mayonnaise
- ¼ cup shallot, minced
- 3 garlic cloves, grated
- 1 Tbsp. lemon juice
- A pinch of salt
- A dash of black pepper
Instructions
- In a bowl, combine all of the ingredients for the Garlic Shallot Mayonnaise. Set aside.
- Pat the thawed salmon dry with paper towels, cut into cubes and season with salt and pepper.
- Heat a skillet over medium heat until hot. Add ½ Tbsp. of oil and swirl it around to coat the pan. Use tongs to arrange the salmon bites in the pan and sear until browned, about 2-3 minutes. Cook in batches, if necessary, to avoid overcrowding the pan. Flip and sear the other side until browned, another 2-3 minutes. Remove the salmon bites from the pan and set aside. Repeat with the rest of the salmon, adding ½ Tbsp. of oil to the pan between the batches, if necessary. Do not wipe the pan.
- In the same skillet, add ½ Tbsp. of olive oil and garlic. Cook over medium heat until fragrant, about 1-2 minutes. Add the zucchini, tomatoes and bell pepper. Cook for 2-3 minutes, stirring occasionally. Add the corn and cook until all of the vegetables become soft, about 3-5 minutes. Season with salt and pepper to taste. Add the salmon bites back into the pan to finish cooking.
- Once the salmon is cooked through, remove it from the heat. Dollop the Garlic Shallot Mayonnaise on top and serve.
