Salmon Balls
Ingredients
The salmon balls
-
½
unit
yellow onion
-
2
cloves
garlic
-
1½
tsp
salt
-
½
tsp
pepper
-
½
tsp
chili flakes
-
zest from one
lemon
-
450-500
g
skinless salmon filets, cut into 1 inch cubes
-
1
cup
panko breadcrumbs
-
1
unit
egg
-
2
tbsp
olive oil
-
1
tbsp
butter
The scampi sauce
-
1
tbsp
butter
-
1
unit
shallot, diced
-
4
cloves
garlic, minced
-
¼
tsp
chili flakes
-
¼
cup
white wine
-
juice from half a
unit
lemon
Instructions
- Pulse onion and garlic in a food processor until finely chopped, then add salt, pepper, chili flakes, and lemon zest and pulse to combine.
- Add cubed salmon and pulse 6-8 times until broken into pea-sized pieces, being careful not to over-process.
- Combine salmon mixture with egg and panko breadcrumbs in a bowl and mix gently.
- Scoop out 2 tbsp of the mixture per salmon ball and form into balls, then refrigerate for 10 minutes.
- Heat olive oil and butter in a frying pan over medium-high heat, then sear the salmon balls for 2 minutes on each side.
- Remove salmon balls from the pan and set aside on a paper towel.
- In the same pan, melt butter and add garlic, shallots, and red pepper flakes, cooking until fragrant.
- Add white wine and lemon juice, cooking for another minute before returning the salmon balls to the pan and cooking until desired doneness.
- Serve topped with freshly minced parsley if desired.
Nutrition Facts (estimated)
Servings
10-12 salmon balls
Calories
153
Total fat
7.6g
Total carbohydrates
9.6g
Total protein
11.3g
Sodium
428.5mg
Cholesterol
43.3mg
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