These salmon bites are so tasty and easy to make, you might not be able to stop at having just one! They're packed with tons of good fats and protein making them the perfect lunch or pre-workout snack to hold you over until dinner time. They're so fun to make and even the little ones enjoyed customizing their fillings. Rice paper wraps are a great way to use up any leftover veggies, herbs, or proteins you have in your fridge before they spoil. Lightly frying them with a small amount of sesame oil gives them a nice crunch a new texture. Try subbing the salmon for tofu for a vegan twist on this recipe!
Time: 30 minutes
Serving size: 4 (5 pieces per serving)
Calories: ~520 per serving
Ingredients:
16 oz Atlantic salmon
1 avocado
Green onion
1 Jalapeno
20 6" pieces of rice paper
Kimchi seasoning (optional)
1 tbsp canola oil
1 tsp Sesame oil
Sauce
4 tbsp soy sauce
1 tbsp Sriracha
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp Sesame seeds (optional)
1 tsp ginger paste
1 tsp garlic paste
Juice of 1 lime
Instructions
1. In a small bowl, combine all the ingredients for the dipping sauce and set aside. Next, cut salmon into 20 bite-size pieces.
2. Heat sesame oil in a frying pan on medium heat. Place salmon in the pan and fry for 45 seconds on each side or until cooked through. You may need to do this step in 2-3 batches. Place salmon on a plate once cooked and set aside.
3. Sliver jalapeno and cut avocado and green onion into bite-size pieces. Dip a piece of rice paper into room temperature water and lay on a flat surface. Layer salmon, green onion, avocado, and a slice of jalapeno in the center of the rice paper. Fold top and bottom over the salmon stack, and gently tuck the ends of the rice paper underneath to seal.
4. Heat a pan with canola oil medium heat and fry salmon bites for 20 seconds on each side or until crispy. Rice paper will puff and get crunchy.
5. Serve with dipping sauce and enjoy!
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