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Grain-Free Salmon Nuggets

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Delicious and crunchy salmon nuggets that are grain-free and easy to make, perfect for busy weeknights.

Ingredients

Scale
  • 1 14.75 oz can wild salmon
  • 1 cup shredded coconut
  • 1/2 cup + 1 1/4 cup almond flour
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 6 pastured eggs
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Dash cayenne powder
  • Coconut oil for frying

Instructions

  1. Heat 1/2 cup coconut oil in a large skillet over medium heat.
  2. Watch for the oil to shimmer—this means it’s hot enough for frying.
  3. Combine the shredded coconut and 1/2 cup almond flour in a food processor.
  4. Process until it resembles panko bread crumbs for a nice fine “breading.”
  5. In a large bowl, combine the remaining 1 1/4 cup almond flour, salmon, sea salt, black pepper, eggs, onion powder, garlic powder, and cayenne.
  6. Mix well. You want everything to be incorporated for that flavor burst in every bite.
  7. Form the mixture into balls, using about 1.5 tablespoons for each.
  8. Roll each ball in the prepared coconut-almond “breading.”
  9. Place them in the skillet, frying until golden on one side, then flip and fry the other side.
  10. Drain on a paper towel-covered plate.
  11. Repeat until all of the salmon mixture is cooked, adding coconut oil to the pan as needed.
  12. Enjoy your salmon nuggets with a homemade tartar sauce.

Notes

Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.

Find it online: https://www.zaynkitchen.com/grain-free-salmon-nuggets-recipe/