Prep 30 mins
Cook 15 mins
Fresh salmon "meatballs" with a tangy dipping sauce! From "The Meatball Cookbook Bible"....
- 1 1⁄4 lbs skinned salmon fillets
- 1 egg
- 1⁄2 cup mayonnaise
- 1⁄2 cup Dijon mustard
- 1⁄2 cup plain breadcrumbs
- 1⁄3 cup chopped fresh dill
- 1⁄4 cup sour cream
- 2 teaspoons lemon juice (fresh is best)
- salt and pepper
- cooking spray
- Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid.
- Line a rimmed baking sheet with foil and spray with cooking spray.
- In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well.
- Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well.
- Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray.
- Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well.
- Serve the salmon balls with the dipping sauce.
I was really intrigued by this recipe and was not disappointed! The "meatballs" held together very nicely, and I ended up with about 10. The dipping sauce was just the right touch, and really complemented the salmon balls nicely. I can't wait to try these cold, because I'll bet they're just as good that way too. Made by a Tasty Tester for ZWT9.
I really messed this recipe up and it still turned out good! I added the sauce ingredients except for the sour cream into the meatball mix, and added more breadcrumbs to hold it together. The results were delicious. Made for team Hot Stuff for ZWT 2013.