Are you looking for an easy weekend lunch dish? These super simple Salmon bites are full of flavor and are quick to prepare. They are great for a light weekend lunch or a midweek meal.
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This tasty recipe is not only easy to make, it is protein-rich and full of healthy ingredients. Fresh and delicious!
What are the health benefits of Salmon?
Salmon is especially high in omega-3 fatty acids EPA and DHA plus several B vitamins and Selenium. It is an amazingly rich source of high quality protein. Salmon is also rich in Astaxanthin, a powerful anti-oxidant that gives Salmon its red pigment colour.
How to prepare Salmon bites
Preparing the Salmon bites couldn't be easier. First blend the coarsely chopped Salmon in a food processor until finely chopped. Start by pulsing a few times but make sure you leave a little texture and don't overblend.
Next you can either steam-fry the red onion or leave it raw. For the children I usually steam-fry to soften the onion. Transfer the Salmon into a large bowl and add the cooked Quinoa and red Lentils, chopped raw or steam-fried red onion, parsley, mixed herbs, sea salt and black pepper. Stir well to combine.
Make it your own!
Once the ingredients have been prepared, you can isolate a portion off for the children and go for it with extra chilli flakes, minced garlic or whatever extras you love!
Can I use canned Salmon instead of fresh?
Canned Salmon works well in many of our recipes, but we've found that fresh Salmon works best in this recipe as it binds better.
What is Quinoa? Can I substitute it with rice?
Can you prepare Salmon bites in advance?
Yes! One of the great things about this recipe is that you can make it ahead of time. The Quinoa and red Lentils can both be cooked the day before and kept in the fridge and once assembled these super simple Salmon bites will also keep in the fridge for a day, either raw or cooked.
Can you freeze the Salmon bites?
Yes! These delicious little Salmon bites are best frozen in their just prepared raw state. Place on a lined plate and once frozen, place into suitable freezer bags or glass containers. When you need them, thaw the Salmon bites in the fridge overnight for the best results.
Why make your own?
When you make your own food from scratch, you will know what’s in them, simple as that. No fillers, no preservatives or unpronounceable ingredients! You can also customise your recipes to your own liking, taste or health concern, adding your favourite herbs and spices.
What to serve with Salmon Bites
For a light weekend lunch we serve with green salads and potato salad or wrapped in lettuce leaves instead of a bun. Drizzle with your favourite condiment or dip in yogurt or mayo! Delicious!
For more delicious Salmon recipes:
- Walnut & Pumpkin seed crusted Salmon with Honey, Ginger, Orange marinade.
- Roasted Salmon Jewelled Rice and Quinoa Summer Salad
- Roasted Seeded Salmon with Green Lentils
Super Simple Salmon Bites
Ingredients
- 8 ½ ounces Salmon fillet, skin and any bones removed and coarsely chopped
- ¼ cup cooked Quinoa
- ¼ cup cooked red Lentils
- 1 small red onion, finely chopped
- ¼ teaspoon chilli flakes, optional
- ½ teaspoon dried parsley
- ½ teaspoon mixed herbs
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Olive oil for frying
Instructions
- In a food processor, blend the coarsely chopped Salmon until finely chopped.
- Place the Salmon in a large bowl and add the cooked Quinoa, cooked red Lentils, chopped red onion, chilli flakes, parsley, mixed herbs, sea salt and black pepper. Stir well to combine.
- Fashion into bite-sized shapes with your hand and place onto a plate. Refrigerate the Salmon bites for around an hour.
- Heat the olive oil in a large frying pan and fry over a medium heat for 5-6 minutes or until cooked through and lightly browned.
- Serve the Salmon bites warm or cold in a lettuce wrap with salad.
Recipe Notes
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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