Green tea salmon bites with vegetables

Name: Green tea salmon bites with vegetables
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4
Ingredients: Salmon fillets Norwegian 1.8 lbs; Green Tea in powder or dried leaves 1 ¼ tsp; Baked croissant peppers 3.5 oz; Carrots 1 ½ cup; Celery 0.66 lb; Extra virgin olive oil 2 tbsp; Fine salt 1 pinch

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377

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 377
Carbohydrates g 6.8
of which sugars g 6.7
Protein g 29.7
Fats g 25.7
of which saturated fat g 5.59
Fiber g 2.9
Cholesterol mg 53
Sodium mg 557

Difficulty: Easy
Prep time: 20 min
Cook time: 3 min
Serving: 4

PRESENTATION

So here's the thing: Salmon bites bring a Nordic flair to the table, focusing on simplicity and tender textures. Really good stuff. This way of preparing salmon bites keeps things pretty simple by using fresh Norwegian fish, sticking to just the essentials. And look, by steaming the salmon over water infused with green tea leaves, the dish gains a subtle, aromatic note—way, way better than regular steaming. The cubes of salmon stay moist, retaining their natural flavor, while the green tea steam gently wraps around each bite, adding a special touch. Not too much.

Alongside the fish are fresh julienned veggies like carrots, zucchini, and sometimes bell peppers—served raw to keep them crispy. And the veggies? Seriously crunchy. This mix of delicate fish and crunchy veggies makes these bites stand out among healthy salmon recipes. For sure.

This dish is perfect for folks who crave something that tastes clean and feels lighter. The focus is on letting the salmon shine—no heavy sauces or overpowering spices, just a gentle hint from the green tea recipes approach. Fans of salmon appetizers or simple vegetable side dishes will really really enjoy this combo, especially if you want to savor the main ingredients rather than just the seasoning. Using the green tea steam is a cool twist. Plus, it nods to creative Nordic food, making quick meals feel a bit more elegant. Unlike baked or fried salmon bites, this method keeps everything fresh, with the raw veggies adding a bit of sweet and earthy flavor.

Whether served as part of a light lunch or a starter at dinner, these bites create a pretty bright plate without being heavy at all. And you know what? It's a dish that shows the natural taste of Norwegian salmon—making it a great choice for anyone looking to enjoy a healthy, flavorful meal. With this approach, you’ll find that keeping it simple really enhances the culinary experience—offering a great balance of flavors and textures. Pretty much.

INGREDIENTS

377

Calories per serving

Ingredients for the salmon: Salmon fillets 1.8 lbs (800 g) - Norwegian; Green Tea 1 ¼ tsp (6 g) - in powder or dried leaves

for the vegetables: Baked croissant peppers 3.5 oz (100 g); Carrots 1 ½ cup (200 g); Celery 0.66 lb (300 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt 1 pinch

Preparation

How to prepare Green tea salmon bites with vegetables

To prepare the green tea salmon bites with vegetables, start with the vegetables: wash them, trim and peel the carrot 1, then remove the stem from the sweet peppers and cut them in half 2, then remove the seeds inside using a small knife 3.

Julienne the peppers 4, carrots 5, and the celery stalk 6. Set the vegetables aside,

move on to the salmon: remove the skin from the salmon fillet if present, then cut it in half 7, then reduce it to cubes 8. In a steamer, pour the water and add the green tea 9

bring to a boil and insert the steamer basket 10, then add the salmon cubes 11 and cover with the lid 22; cook the salmon for 2-3 minutes.

Indeed, just a few minutes will be enough for it to be cooked and pink 13. Serve it on serving plates accompanied by the sliced vegetables, seasoned with pepper to taste 14, and your green tea salmon bites with vegetables will be ready to be enjoyed 15.

Storage

Store your green tea salmon bites with vegetables for no more than 1 day in the refrigerator, closed in an airtight container!

Tip

If you like, you can accompany the salmon with other seasonal vegetables: fennel, artichokes, or cucumbers and dress them with a balsamic vinegar vinaigrette. You can also cook the whole salmon; in this case, the cooking times will be extended by a few minutes!

For the translation of some texts, artificial intelligence tools may have been used.