Crispy Coconut Salmon Bites

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!

Makes 8 tablespoon-sized bites.
Ingredients:

• 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

Tools:

• food processor
• medium skillet

Directions:

1. Add the salmon, egg, coconut aminos, arrowroot flour, and spices to a food processor.  Pulse until just combined.
2. 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.
3. Heat the coconut oil in a skillet over medium heat.  Fry the salmon bites for about 2 minutes per side, until lightly browned.  
4. 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!