Salmon Bites with Wasabi Mayo

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  Salmon(454g)
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  Brown sugar(30g)
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  Garlic
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  Ginger, Fresh Root(15g)
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  Vegetable oil(15g)
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  Soy Sauce, Low Sodium(120g)
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  Mayonnaise, Regular(120g)
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  Wasabi paste(15g)
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  Lemon Juice, Fresh(15g)
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  Cilantro, Fresh
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  Sesame seeds

Instructions

1. 1Cut the salmon into 1½-inch pieces. In a medium bowl, combine the brown sugar, minced fresh garlic, grated fresh ginger, and low sodium soy sauce. Add the salmon and toss until evenly coated. Transfer to an airtight container and refrigerate for at least 30 minutes or up to overnight.
2. 2Remove the salmon from the marinade and allow excess to drip off. Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until the oil shimmers and moves freely across the pan.
3. 3Working in batches to avoid crowding, add the salmon pieces to the hot skillet and sear for 2–3 minutes per side over medium-high heat until the exterior is golden and the fish flakes easily with a fork, with an internal temperature of 145°F.
4. 4While the salmon cooks, whisk together the mayonnaise, wasabi paste, and fresh lemon juice in a small bowl until smooth and combined.
5. 5Transfer the cooked salmon bites to a clean cutting board and let cool slightly, about 2 minutes.
6. 6Divide the salmon bites evenly into 4 airtight containers while still warm. Top each portion with a drizzle of wasabi mayo and sprinkle with fresh cilantro and sesame seeds.
7. 7Store the remaining wasabi mayo in a separate airtight container. Refrigerate all containers for up to 4 days. Serve the salmon with the wasabi mayo on the side for dipping.