Fresh wild caught salmon transformed into juicy and tender balls then finished in a rich and spicy tomato sauce.
FOR SALMON BALLS
- 1.5 lb. Wild sockeye salmon fillet
- 2 garlic Cloves (finely minced)
- 1/2 tsp seafood seasoning
- 1/4 tsp salt
- 1/2 tsp pepper flakes
- 2 tbsp avocado mayo
- 1/2 cup freshly grated parmesan cheese
- 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 softened. 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
* To keep this dish Whole30 or Paleo, simply omit the parmesan cheese and add 1 egg white