5 January, 2017

Feel Like You’re Swimming Upstream? Just Salmon Roll With It

Feel Like You’re Swimming Upstream? Just Salmon Roll With It
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Do you ever have one of those days where you feel like you are swimming upstream all…..day…..long? Well, today was one of those days for me in the kitchen. It really wasn’t a terribly challenging day, just …. well, let me explain. 

I’ve been wanting to make this recipe for weeks. I purchased the salmon several days ago and it needed to be cooked. So today was the day. 
I prepped the salmon, added all the ingredients (or so I thought) and formed it into balls. The recipe said the ingredients would yield 20 balls. Somehow I made 23 balls. I guess my balls weren’t big enough (enter comment from hubby which will remain anonymous).

Okay, so that wasn’t too bad, I was close enough. Then I looked back at the recipe just in case I added too much of something and realized I left something out — the cilantro. Note to self: add ingredients to a recipe in order! I had originally skipped the cilantro thinking I would add it at the end – then forgot. 

Great! I just made 23 balls and now I have to start all over to add the cilantro. I cut up the cilantro, threw all the balls back into the mixing bowl, mixed and reformed the balls. This time I was determined to make the ingredients come out to 20 balls. Even making a conscious effort, I STILL had leftover mixture! Instead of making the extra ingredients into 23 balls again, I just added it into the other 20 balls, one-by-one, so essentially re-balling each one. 

If you follow, I’ve now made these salmon balls three times!

And don’t get me started on the garlic. I use a lot of garlic in most of my recipes (you’re shocked I know).  I have a garlic “thing” (one of the reasons I’m growing my own this year) – I like the garlic cloves to be large and am disappointed when I open a clove of garlic and instead of a nice full bulb, there are a dozen small thin cloves inside. Then I have to peel all those small cloves, and the garlic paper peels are sticking to my fingers. Frustrated? Aacck!

So I washed my hands and went for a walk, stopping in to see a few friends who had just returned from a three month vacation in Europe. After spending a few minutes with them, listening to their fabulous adventures, I was ready to come home and tackle this recipe again. 

So, all in all, not a bad day, just felt like I was swimming upstream trying to make these salmon balls. They were worth the trouble I have to say. They would even make good appetizers if they were rolled into smaller balls. Okay, let’s not go there today. Anyway, I served them for dinner with roasted vegetables. Making the roasted vegetables (simple enough, right?) is another story of mishaps that I’ll be sharing tomorrow. 

Salmon Balls
Serves 4
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Salmon balls
  1. 1 lb. skinless salmon, cut into chunks
  2. ½ medium onion, grated
  3. ¼ cup + 2 tbsp whole wheat panko breadcrumbs
  4. 3 tbsp minced cilantro
  5. 1 egg white
  6. 2 garlic cloves, minced
  7. ¾ tsp salt
  8. ½ tsp ground pepper
  9. ½ tsp paprika
  10. ½ tsp ground oregano
Avocado sauce
  1. ¾ avocado, chunked
  2. 3 tbsp fat-free plain Greek yogurt
  3. 1 clove garlic, minced
  4. ½ lime, juiced
  5. 5 tbsp water
  6. 2 tbsp minced cilantro
  7. Generous sprinkle of cayenne pepper
  8. ¼ - ½ tsp chili powder
  9. ¼ tsp salt, or to taste
  10. ¼ tsp ground pepper
The meatballs
  1. Preheat the oven to 350 degrees F.
  2. Coat a baking sheet with cooking spray.
  3. Place the salmon in the food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large mixing bowl.
  4. Add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
  5. Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. (This didn't work for me, I could not get it to come out evenly - it's just me really.)
  6. Place the balls on the prepared baking sheet, spacing evenly.
  7. Bake until they are firm to the touch and cooked through, 15 to 18 minutes.
  8. Serve the Salmon balls with the avocado sauce.
The sauce
  1. In the food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chili powder, salt and pepper. Blend until smooth.
Notes
  1. Nutrition Information: Serving size: 5 meatballs + 2 tbsp sauce | Calories: 295.3 cal | Fat: 12.7g | Saturated fat: 2.4g | Carbohydrates: 10.0g | Sugar: 1.3g | Sodium: 669.6mg | Fiber: 2.8g | Protein: 34.8g | Cholesterol: 65.0mg
Christina's Food And Travel https://christinasfoodandtravel.com/

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