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!
Makes 8 tablespoon-sized bites.
- 6 oz cooked salmon (canned or leftover)
- 1 egg
- 1 Tbsp coconut aminos
- 1 tsp arrowroot or coconut flour
- 1/2 tsp each: dried ginger, poppy or sesame seeds, minced garlic, dried onion
- 1/4 cup unsweetened shredded coconut
- 2 Tbsp coconut oil, for frying
- salt, to taste
- food processor
- medium skillet
- 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!
- Try substituting 6 oz of any fully cooked seafood. Shrimp, crab, or lobster would be amazing!