- 1 pound wild sockeye salmon fillet, skinned, pin-bones removed
- 1/4 cup minced sweet onion
- Generous Tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons mirin
- 1 teaspoon dill
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
- 1 1/2 tablespoons canola or vegetable oil
- Squeeze of a juicy Meyer lemon wedge (about 1 1/2 -2 t juice)
Wild, gingery salmon meatballs enjoyed with angel hair pasta, steamed kale, and a quick butter-crème fraiche-lemon zest sauce. Tender, sweet, and gingery they were gobbled up. Note: We did not use any kind of binder other than an egg. Although these meatballs held together nicely, because they are so soft when uncooked, when they hit the hot pan they began to collapse under their own weight and were not quite as round as I had envisioned. Adding some breadcrumbs could help alleviate this, or perhaps cooking in the oven.
- Cut salmon into one inch long strips. Combine all ingredients in the bowl of a food processor. Pulse until well combined, (without turning salmon into a paste) occasionally scraping down sides of bowl with a spatula. Transfer meat mixture to another bowl, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Make meatballs (because the fish is so soft, I used a Tablespoon measure and it worked nicely) and arrange on a plate. Heat oil in skillet over medium heat. Cook meatballs, browning and turning as you go until done, about 3-4 minutes. Serve as desired and enjoy.
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