If you’re in search of something “new” to spruce up lunch, or serve as an appetizer… look no further!
 
I had some leftover salmon on hand that I wanted to get creative with, and this is what I came up with:  crispy little bite-sized snackers with an Asian flare.
 
I pulsed up the salmon with a few other ingredients, rolled the “bites” in coconut, and quickly pan-fried them.  The result was a delicious Asian-style bite of amazing flavor!  I had some of my Pineapple Teriyaki Sauce on hand, and used that for dipping… talk about flavor overload.
 
I made these on a Whole30, so the ingredients are all compliant.  The sauce is as well!
 
Give them a try for your next BBQ or lunch get-together, or whip up a batch for just yourself!
 
Enjoy!
 

Crispy Coconut Salmon Bites

Servings: 8 tbsp sized-sized
Calories: 94kcal

Ingredients

  • 6 oz salmon (canned of leftover)
  • 1 egg
  • 1 tbsp coconut aminos
  • 1 tsp arrowroot flour or coconut flour
  • 1/2 tsp dried ginger
  • 1/2 tsp poppy seeds or sesame seeds
  • 1/2 tsp minced garlic
  • 1/2 tsp dried onion
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp coconut oil for frying
  • salt to taste

Instructions

  • Add the salmon, egg, coconut aminos, arrowroot flour, and spices to a food processor.  Pulse until just combined.
  • Pour the shredded coconut into a small bowl.  Scoop out the salmon mixture, one tablespoon at a time, and roll into a ball.  Roll the salmon in the coconut, pressing to coat.
  • Heat the coconut oil in a skillet over medium heat.  Fry the salmon bites for about 2 minutes per side, until lightly browned. 
  • Transfer to a paper towel-lined plate until all of the bites are pan-fried, and sprinkle with salt.  Serve hot, dipped in Pineapple Teriyaki Sauce!

Notes

Try substituting 6 oz of any fully cooked seafood.  Shrimp, crab, or lobster would be amazing!

Nutrition

Calories: 94kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 61mg | Fiber: 1g | Sugar: 1g | Iron: 1mg