Paleo Salmon Tempura
Crispy, golden, and irresistibly light, this Paleo Salmon Tempura is a healthier spin on the classic Japanese favorite, perfect for those following a paleo lifestyle. Made with a blend of almond flour, coconut flour, and tapioca starch, this grain-free batter delivers the perfect crunch while keeping it gluten-free and nutrient-packed. The addition of club soda ensures a delightfully airy texture, and the wild-caught salmon filets bring a rich, buttery flavor that pairs beautifully with the crisp coating. Fried to perfection in coconut oil for a paleo-friendly alternative, this dish is ready in just 30 minutes, making it ideal for a quick appetizer or an impressive main course. Serve it hot with a squeeze of fresh lemon to brighten the flavors, and watch this guilt-free indulgence disappear from the table!
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Ingredients
- 1 lb salmon filet
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 0.5 cup tapioca starch
- 0.5 teaspoon baking soda
- 0.5 teaspoon sea salt
- 1 cup club soda
- 1 large egg
- 2 cups coconut oil
- 1 optional lemon wedge
Directions
Step 1
Begin by preparing the salmon. Pat the salmon filets dry with a paper towel, then cut them into evenly sized strips, about 1 inch wide.
Step 2
In a medium bowl, mix together the almond flour, coconut flour, tapioca starch, baking soda, and sea salt.
Step 3
In a separate small bowl, lightly beat the egg, then add it to the flour mixture, stirring gently to combine.
Step 4
Gradually add the club soda to the flour and egg mixture, stirring until a smooth, thick batter forms. The batter should be thick enough to cling to the salmon strips.
Step 5
Heat the coconut oil in a deep saucepan or skillet over medium-high heat until it reaches 350°F (175°C).
Step 6
While the oil is heating, dip each salmon strip into the batter, allowing any excess to drip off.
Step 7
Carefully place each battered strip into the hot oil, frying in batches to avoid overcrowding. Cook each side for about 2-3 minutes, or until the tempura is golden brown and crispy.
Step 8
Use a slotted spoon to remove the salmon tempura from the oil, draining any excess oil on a plate lined with paper towels.
Step 9
Serve the Paleo salmon tempura hot, with an optional squeeze of fresh lemon juice to enhance the flavors.
Nutrition Facts
| Serving size | (1415.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5784.3 |
| Total Fat 516.6g | 0% |
| Saturated Fat 383.7g | 0% |
| Polyunsaturated Fat 9.6g | |
| Cholesterol 540.6mg | 0% |
| Sodium 2265.7mg | 0% |
| Total Carbohydrate 145.4g | 0% |
| Dietary Fiber 18.6g | 0% |
| Total Sugars 8.7g | |
| Protein 139.8g | 0% |
| Vitamin D 1732.6IU | 0% |
| Calcium 225.0mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 2405.3mg | 0% |
Source of Calories