Pan-Fried Salmon with Tomato Basil Sautè

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This Pan-Fried Salmon with Tomato Basil Sautè is out of this world and pretty simple . Using tapioca flour is an amazing way to lightly flour salmon (or any thing for that matter) and achieve a nice crisp texture keeping it gluten-free.  In the picture this dish is shown atop Gluten-Free Pesto (so good) and can also be served over a bed of greens for a Paleo or grain-free meal.

Pan-Fried Salmon with Tomato Basil Sautè
Pan-Fried Salmon with Tomato Basil Sautè
Votes: 1
Rating: 4
Rate this recipe!
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Pan-Fried Salmon with Tomato Basil Sautè atop Gluten-Free Pesto.
Pan-Fried Salmon with Tomato Basil Sautè
Votes: 1
Rating: 4
Rate this recipe!
Print Recipe
Pan-Fried Salmon with Tomato Basil Sautè atop Gluten-Free Pesto.
Servings Prep Time Cook Time
4people 10 minutes 10 minutes
Servings Prep Time
4people 10 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. You will need 2 medium mixing bowls and a large frying pan.
  2. Crack egg and scramble it in one mixing bowl. Add cubed salmon into egg mixture and gently stir to evenly cover salmon with egg. Add Tapioca flour to your other mixing bowl and set aside.
  3. Add oil and chopped garlic to large frying pan over medium high heat. While oil is heating, dredge your egg covered salmon in the tapioca flour.
  4. When your oil is hot, add tapioca covered salmon to the pan. Fry till golden on all sides using tongs to assist in even flipping. When salmon is fully cooked (golden on all sides and should have a firm texture) remove from pan and set aside on a plate lined with paper towels.
  5. Add chopped tomatoes, basil and wine to your hot pan over a medium low heat. Sautè till tomatoes are soft.
  6. Return salmon back to the pan and toss with sautèed tomatoes and basil.
  7. Serve it up over gluten-free pasta or greens. Enjoy!
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