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I am a mom to twin boys, full-time employee of a telecommunications company and wife to a professional musician. I work, do yoga, cook and try to squeeze in DIY projects and spending time with friends.

Sunday, January 8, 2012

Salmon Meatballs

This recipe was insipred by the Grilled Salmon Meatballs recipe from the Washington Post 10/12/11. My cooking adventure started with needing to use some frozen salmon that I found to be too fishy.  It was a good quality wild salmon-- too good to waste-- but not inspiring.

This recipe seemed like a good try to polish it off, but as usual, I didn't have all the ingredients.  Nor did I want to grill the meatballs.  And for a change, I didn't follow the directions very well.  The end result, however, was delicious.

Serve this with your favorite yogurt based dipping sauce--  raita, Trader Joe's Cilantro & Dill Yogurt Spread... all will be wonderful.

Salmon Meatballs
1 lb skinless salmon (preferably wild)
4  stems flat leaf parsley
3/4 cup panko crumbs
1  Tbsp lemon juice
2 Tbsp mayonnaise
2 tsp whole grain Dijon mustard
1/4 tsp salt
1/4 tsp black pepper

1. Heat the oven to 400 degrees.

2. Prepare the salmon by chopping it into small bits.  I have a bowl with a chopper (like a mezzaluna)- you can also use a blender or food processor.  Do not make a puree!

3. After pulsing the salmon alone a few times, add the remaining ingredients, and pulse a couple more.  Note:  If you have already overdone it with the mixer, then incorporate the other items by hand.

4. Place the mixing bowl/food processor bowl in the fridge to chill for 15 minutes.

5. When done, use your hands to roll the salmon mixture into 12-15 balls.  Place in an oven proof pan or on a cookie sheet, and bake for five minutes.  Do not over cook or they will become dry (still edible, but they'll need more sauce).

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