Sugar and Spice Salmon
Ingredients
- 16-20 ounces Wild-caught sockeye salmon tail part if you can find it, with skin on! sliced into cubes
- 1/4 cup flour of choice coconut/almond combo for low carb, or just regular flour if not low carb
- 1/4 cup coconut aminos
- 2 tbsp rice vinegar
- 1 1/2 tbsp non-alcoholic Mirin
- 2 tbsp coconut sugar for low-carb use sugar-free maple syurp in the marinade
- 1 Red Bell Pepper sliced
- 1 small Red Onion sliced
- Green onions sliced thinly on the bias for garnish
- Red Pepper flakes optional
Instructions
- Mix sauce and add bell peppers, sliced onions, set aside.
- Dust salmon with flour (and coconut sugar if using)
- Pan fry to get nice and crispy (or bake in the oven if you prefer not to fry food)
- When color turns to golden brown and salmon is cooked through, remove and drain on a mesh screen or paper towel lined plate)
- Add salmon to veggie mixture and gently toss to coat.
- Garnish with green onions and red pepper flakes.
Notes
Unless you are following a low-carb diet, add a tablespoon of coconut sugar to the "breading" flour - it gives the salmon a sweeter flavor and browns better!
Nutrition
Calories: 267kcalCarbohydrates: 17gProtein: 25gFat: 11gSaturated Fat: 1gCholesterol: 62mgSodium: 452mgPotassium: 659mgFiber: 2gSugar: 8gVitamin A: 977IUVitamin C: 40mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!