Kicked Up Salmon Bites | New Soul Kitchen

Instructions

Ingredients for Salmon Bites:

• 1 lb. skinless salmon fillet, cut into 1-inch cubes
• 1 tbsp olive oil
• 2 tsp Berbere spice blend (Ethiopian chili-spice mix)
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2  tsp kosher salt
• 1/2 tsp black pepper
• 1 qt of vegetable oil for frying

Ingredients for Dredge:

• 1/2 cup fine yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 tsp corn starch (for extra crispness)
• 1/2 tsp Berbere spice (to season the crust)

Ingredients for Dipping Sauce (Hot Honey-Lemon Berbere Drizzle):

• 2 tbsp honey
• 1 tbsp lemon juice
• Pinch of Berbere spice

Method:

1. Pat salmon cubes dry with paper towels. Toss gently with olive oil, Berbere spice, smoked paprika, garlic powder, salt, and pepper. Let marinate 15–20 minutes.
2. In a shallow dish, whisk together cornmeal, flour, corn starch, and extra Berbere spice.
3. Heat 1/2 inch of oil in a cast-iron skillet or heavy pan to 350ÅãF. Lightly dredge each salmon cube in the cornmeal mixture, shaking off excess.
4. Fry in small batches 2–3 minutes per side, until golden brown and crisp, or when the salmon is just cooked through.
5. Remove with a slotted spoon and drain on a paper towel–lined plate.
6. Arrange salmon bites on a platter. Drizzle lightly with honey-lemon Berbere sauce or serve on the side for dipping. Garnish with fresh parsley, cilantro, or microgreens.