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Marsea's super meat-y salmon meatballs

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Ingredients

  • 1 pound fresh salmon (i cut in half for two pieces when baking)
  • 1/2 teaspoon flaxseed meal ( i used bob
  • 1/2 cup ritz or
  • 1/2 cup old fashioned quaker oats
  • 2 cup large organic eggs
  • 1/2 teaspoon kosher salt plus a pinch for seasoning salmon before baking
  • 1 teaspoon black pepper plus a pinch for seasoning salmon before baking
  • 1/2 teaspoon cayenne pepperplus a pinch for seasoning salmon before baking
  • 1 1/2 tablespoon hellman
  • 3 tablespoon grated onion (use largest holes. i used a box grater. it lends flavor and a perfect texture instead of mincing)
  • 1 tablespoon fresh parsley finely minced (pick off leaves from stems and gather and roll tightly and slice finely into small pieces)
  • 2 tablespoon to 3 tablespoons walnut oil for sautéing

Preparation

Baking Directions:

Marsea Gallagher was thrilled when her mother showed her how to make these meatballs last summer so Marsea decided to enter the contest to honor her.

She writes, "My Mom passed away December 18th 2010. Super meat-y salmon meatballs were born of a collaboration between my Mom and I.

When I make them they remind me of home and my Mom.

"Preheat oven to 350 degrees F.

Place raw salmon on tin foil lined baking sheet.

Sprinkle on a pinch of kosher salt, a pinch of black and cayenne pepper and a pinch of paprika.

No oil necessary — this will allow the skin to stick to the aluminum foil which is what you want.

Bake 20 minutes and let cool till you can touch with hands.

Use a spatula to seperate salmon from skin.

Skin should be stuck to aluminum foil.

Turn over and carefully flake off grey part of salmon.

Scrape off any white fatty deposits.

Flake salmon in a bowl with your hands and add special seasonings: oats, cracker crumbs, salt, pepper, cayenne pepper, minced parsley, Hellman's mayo, grated onion, flax seed meal.

Use a fork to mix well.

Cover and chill in fridge for 30 minutes to 'set'.

Take out of fridge and roll into 1 inch meat-y salmonballs.

In a medium pan, heat on medium low heat walnut oil (you can find it anywhere now I got at Whole Foods but, if you have no walnut oil you can use extra virgin olive oil) and cook salmon meatballs till golden brown.

I flip and turn with a fork you can use tongs if you would like.

Spoon out onto paper towel — I used an unbleached paper towel.

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