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Buffalo Salmon Bites with Chipotle Ranch Dip
Buffalo salmon bites with chipotle ranch dip are a simple gluten free, dairy free, simple meal that can be made in just minutes!
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Course:
dinner
Cuisine:
American
Keyword:
salmon
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Servings:
3
-4
Author:
Samantha Rowland
Ingredients
Buffalo Salmon Bites
2
canned salmon
-
6oz cans, drained
1
small avocado
-
pitted, chopped
1
large carrot
-
shredded
1
medium zucchini
-
shredded
1
tbs.
Flavor God Buffalo seasoning
1/4-1/2
tsp
sea salt
1
tbs.
coconut flour
Chipotle Ranch dip
1
small container of Unsweetened coconut yogurt or greek yogurt
1 1/2
tsp.
Primal Palate Ranch dip
1/2
tsp
chipotle powder
Instructions
Preheat the oven to 350.
Shred the carrot and add it to a glass bowl. Microwave for 1 minute.
While carrots are microwaving, shred the zucchini, and be sure to ring out the excess moisture.
Add the zucchini to the carrots once they are done cooking.
Drain the salmon and add it to the carrot and zucchini mixture.
Pit the avocado, and remove the flesh from the skin. Discard the pit and skin. Chop the avocado and add it to the salmon.
Add the rodeo rub, salt and coconut flour.
Mix until all avocado is smashed and combined.
Form into 10 small patties.
Bake at 350F for 15 minutes. Carefully flip and cook 5-6 minutes until brown on both sides.
Remove from heat.
Make the chipotle ranch dip
Drain the excess water from a small container of coconut yogurt (or use greek yogurt)
Add 1 tsp. Wildtree chipotle ranch seasoning.
Stir and serve cold.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
140
Fat
10
g
Carbohydrates
11
g
Fiber
6
g
Sugar
3
g
Protein
2
g
Where does nutrition info come from?
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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