You know how I feel about salmon. I can’t live without it, I won’t live without it. I get a lot of messages with people telling me how afraid they are of working with salmon. For me, it is the easiest fish to work with! It’s so rich and buttery, you can literally add any type of seasoning to it and it’ll eat up all that flavor.
Now, when it comes to what type of salmon you should be buying. I will always recommend you go with wild caught Sockeye or Coho salmon. Those are my two personal favorites. Wild caught is always best because it does not contain any added coloring, GMOs, hormones or pesticides. Farmed fish/salmon contain higher levels of contaminants, and genetically modified salmon is also on the rise. So, whether its fresh or canned, wild salmon is always the better choice.
It has been so rewarding to support more locally owned businesses and farms when it comes to fresh produce, meats, and seafood. Surrender Salmon is a Minnesota based family business. They are an awesome family of fishermen who are bringing Alaska’s finest and freshest seafood to Minnesota.
Each member of the Niver family plays an important role in catching, cleaning and preparing the finest Alaskan wild Sockeye salmon for sale in Minnesota. Every summer, Grant and his family spend 5 weeks ensuring the best of what Alaskan waters have to offer. After cleaning and preparing the salmon, they then flash freeze them to ensure quality freshness. Then transport them to Minnesota for sale. Their passion and will to provide better quality and healthier seafood for the state of Minnesota inspire and humbles me a great deal. So, Minnesotans, head over to Surrender Salmon and get the best Alaskan caught wild salmon delivered right to your door. Bravo guys!
Now for all my babes who are not local to Minnesota, a wonderful online seafood vendor I would recommend is Sizzle Fish. Much like Surrender Salmon, Sizzle Fish will deliver the freshest pre-packaged wild-caught seafood right to your door.
These salmon balls came together very quick and easy. I started with one and a half pounds of Surrender Salmon’s wild-caught Alaskan Sockeye salmon. The freshest of the salmon paired with fresh herbs and spices make for a kick-ass dish. If you are a fan of salmon cakes, you are going to love this!
SALMON BALLS IN A SPICY ARRABBIATA SAUCE
GLUTEN FREE II NON GMOPrint
FOR SALMON BALLS
- 1.5 lb. Wild sockeye salmon fillet
- 2 garlic Cloves (finely minced)
- 1/4 tsp salt
- 1/2 tsp seafood seasoning
- 1/2 tsp pepper flakes
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp avocado mayo
- 1 cup freshly chopped spinach leaves
- 2 scallions (finely minced)
FOR ARRABBIATA SAUCE
- 2 tbsp avocado oil
- 1/2 bell pepper (finely diced)
- 2 scallions (finely diced)
- Pinch salt
- 2 cups jar arrabbiata sauce or your favorite tomato based sauce
- 1 tsp crushed red pepper flakes
- Start by preheating the oven to 415 degrees F.
- Now place the salmon, skin side down, on a cutting board sprinkled with salt (so the fish is less slippery).
- Then, using a sharp knife, carefully cut between the flesh and the skin of the fish until the fish pulls away from the skin.
- Discard the skin and finely mince the salmon with your knife or a food processor.
- Now, transfer salmon to a large mixing bowl, add the rest of the ingredients needed for the salmon balls and mix using your hands.
- Using an ice cream scoop, measure and roll mixture into equal balls (recipe makes 12)
- Now, transfer balls to a baking sheet lined with parchment and dust each salmon ball with avocado oil (which will add some color while they bake).
- Bake for 25 minutes or until salmon balls are cooked through and a little brown on the outside).
- While the salmon balls cook, start making the sauce.
- Heat avocado oil in a cast-iron or non-stick skillet and sauté peppers and scallions until they have soften.
- Now, season with a pinch of salt, add arrabbiata sauce and pepper flakes and stir to combine.
- Simmer on low heat for 5 minutes.
- Lastly, remove salmon balls from oven and nestle them in the sauce.
- Then, sprinkle with fresh parsley and serve immediately
FOR STRICTLY PALEO: omit the parmesan cheese
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