I thought it was too soon in January. Too near resolution time to be going here. But I did it anyway and, I’m not going to lie, I’m pretty darn happy I did. There are few things better than a crisp coconut-y coating and a sweet sauce that burns your tongue in just the right way.
Other than how great these guys taste there is one other thing you need to know about them:
They’re healthy for you!
No no I haven’t lost my mind. Not yet. Just give me a minute to explain.
The crunchy blanket the salmon is surrounded in is just a little flour of your choice (regular, corn or, for paleo, coconut flour), a bit of egg and some unsweetened shredded coconut. Then they’re given a quick pan fry in coconut oil.
From what I’ve read about coconut oil is so good for you that it could save the world and make you live forever. Or so I’ve heard.
The sweet chili dipping sauce is a paleo friendly version of She Simmer’s thai sweet chili sauce. I swap the sugar for honey and used agar agar in place of the cornstarch. If you’re not following a paleo diet you can easily use corn starch instead.
You see … these are healthy for you!
If you make these Coconut Crusted Salmon Bites make sure to snap a pic and hashtag #theendlessmeal on Instagram so I can like and comment on them!
- 1 lb salmon, cut into 2 inch cubes
- 1 ¼ cups desiccated coconut, unsweetened
- ⅓ cup all purpose flour (sub corn starch for gluten free or coconut flourfor paleo)
- A pinch of sea salt
- 1 large egg
- Coconut oil
- ¾ cup water, divided
- ¼ teaspoon of agar agar
- 3 large garlic cloves
- 4 Thai red chilis
- ¼ cup white distilled vinegar
- ½ cup honey
- ¾ cup water, divided
- ½ tablespoon salt
- ⅛ teaspoon agar agar
- Whisk together the flour and sea salt in a small bowl. In another small bowl whisk the egg with 1 tablespoon of water. Add the coconut to another small bowl.
- Keeping one hand for the egg and the other for the flour and coconut dip each piece of salmon first in the flour, second in the egg and third in the coconut. Set the pieces aside on a plate or tray while you finish the rest. Note: if you are using almond flour make sure to coat the fish in only a very light dusting.
- Heat the coconut oil in a medium sized cast iron or non stick frying pan over medium high heat. You want about ¼ inch of oil in the bottom of the pan.
- Working in batches, add the salmon to the hot pan. Cook for 5-6 minutes, turing the pieces so they brown on all sides.
- Remove the salmon from the pan and place them on some paper towel while you finish the rest. Add more coconut oil to the pan as needed.
- Serve topped with a little cilantro, a sprinkling of chopped chilis and the sweet chili sauce on the side.
- Add ¼ cup of the water to a small frying pan over high heat and sprinkle the agar agar over top. Bring the pot to a boil, whisk it once then let it boil for 3 minutes. Remove it from the heat.
- Add all the remaining ingredients to a blender and blend until smooth. Pour the contents of the blender into a small sauce pan and bring it to a boil over high heat. Pour in the water/agar agar, reduce the heat and let it simmer for 3 minutes.
- Store it in a clean jar in your fridge.