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.
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).