Salmon bites

Salmon meatballs - a delicacy that combines tradition with innovation and offers an unforgettable culinary experience! This simple and quick recipe will transform an ordinary meal into a refined feast, and the nutrient-rich salmon will add health and flavor. Let's explore together each step to achieve the perfect salmon meatballs!

Preparation time: 20 minutes
Refrigeration time: 90 minutes
Cooking time: 15 minutes
Total: 125 minutes
Number of servings: 4

Ingredients:

- 3 pieces of salmon (approximately 600 g), cut from a thicker fillet
- Spices:
- 1 teaspoon allspice
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon chili (or more if you prefer it spicy)
- 1 teaspoon thyme
- 1 teaspoon Himalayan salt (or coarse sea salt)
- A pinch of baking soda
- 3 tablespoons mineral water
- 2 tablespoons palm oil (for cooking)
- 3 cloves of garlic, crushed

Preparation:

1. Preparing the salmon: Start by washing the salmon pieces well under cold running water. Then, dry them with a paper towel to remove excess water. This step is essential, as wet salmon can affect the texture of the meatballs.

2. Debone and crumble: Using a sharp knife, carefully debone the salmon, removing all bones. Once you have clean meat, use a fork and knife to crumble the salmon into small pieces. The goal is to achieve a homogeneous texture, but not completely paste-like.

3. The spices: In a coffee grinder or small blender, add one teaspoon of each of the dry spices mentioned above. Grind them until you obtain a fine powder. This mix will give a wonderful flavor to the meatballs.

4. Mixing the composition: In a large bowl, add the crumbled salmon, two tablespoons of the spice mix, Himalayan salt, crushed garlic, palm oil, baking soda, and mineral water. Use your hands to mix all the ingredients well. This will help the flavors to integrate evenly.

5. Forming the meatballs: With slightly oiled hands, form meatballs from the mixture. The standard size is about a golf ball. Place the meatballs in a container and cover them with plastic wrap. Let them chill in the fridge for 90 minutes to firm up and allow the flavors to develop.

6. Cooking: Prepare the grill, greasing it with a little palm oil to prevent sticking. Cook the meatballs over medium heat, turning them occasionally, for about 10-15 minutes or until they are nicely browned.

Serving:

These delicious salmon meatballs are perfect to be served with rustic black bread, alongside a coarse grain mustard that adds an intense note. Additionally, a portion of oven-baked fries, drizzled with olive oil, rosemary, and garlic, will perfectly complement the meal.

Chef's tip:

If you want to experiment with flavors, you can add fresh herbs like dill or parsley to the salmon mixture. These will add a note of freshness and an extra aroma. Also, the meatballs can be served with a green salad or grilled vegetables for a healthy lunch.

Nutritional benefits:

Salmon is an excellent source of high-quality protein and omega-3 fatty acids, which contribute to heart and brain health. Palm oil, although calorie-rich, offers essential vitamins, and the spices used not only enhance flavor but also provide antioxidant benefits.

Frequently asked questions:

- Can I use another type of fish? Yes, you can replace salmon with another white fish, such as cod or tilapia.
- What can I do with the leftover spices? Store the spice mix in an airtight container for use in other dishes, such as grilled meats or vegetables.
- How do I store leftover meatballs? The meatballs can be stored in the fridge in an airtight container for 2-3 days.

Possible variations:

If you want to add a touch of creativity, try incorporating crumbled feta cheese or chopped olives into the salmon mixture. This will provide a distinct flavor and interesting texture.

Try this salmon meatball recipe and be surprised by the combination of flavors and textures! It's a perfect choice for a lunch with friends or a family dinner, promising you delicious and memorable moments.