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