Paleo Coconut Salmon Bites

Serves 2 as a meal with a side or 4-6 as a appetizer.

Instructions

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings: 2 servings

Author Maya Krampf from WickedSpatula.com

Ingredients

1 lb Scottish salmon cut into bite sized pieces
1 egg
1 tablespoon tapioca flour
1 cup unsweetened shredded coconut
2 tablespoons coconut flour
Pinch sea salt
1/4 teaspoon paprika
1/4 cup coconut oil
Sweet chili sauce for serving

Gather two separate small bowls. In one whisk the egg and the tapioca starch together. In the other combine the coconut, coconut flour, salt and paprika.
Cut the salmon into bite size pieces and remove the skin.
In a large skillet over medium heat, melt the coconut oil.
Dip the salmon into the egg wash, let the excess fall off then dredge through the coconut mixture.
In batches so the pan isn't too crowded fry the bites for 1-3 minutes per side or until they are semi-firm and cooked between medium rare-medium.
If the pan runs out of oil simply add 1 or 2 more tablespoons before the next batch.
Transfer to a paper towel lined plate to drain excess oil.
Serve with sweet chili sauce

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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