1 lb. fish, salmon fillet, 1 inch thick

2 T. water

2 T. soy sauce, reduced-sodium

1 T. ginger, fresh, grated

2 tsp. oil, toasted sesame

1 T. oil, cooking

1 T. nuts, pistachio, finely chopped

 

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch chunks. Place fish in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, combine the water, soy sauce, ginger, and the 2 tsp. sesame oil or cooking oil. Pour marinade over salmon chunks in bag. Seal bag; turn to coat salmon. Marinate in the refrigerator for 30 minutes, turning bag occasionally. Drain salmon, discarding marinade. In a large nonstick skillet, heat the 1 T. cooking oil over medium-high heat. Add half of the salmon chunks to skillet; cook and gently stir for 3 to 5 minutes or until fish flakes easily with a fork. Remove from skillet and place on paper towels. Cook and stir remaining fish; remove and place on paper towels. Transfer to a serving dish and sprinkle with pistachio nuts.