Salmon Meatballs Citrus Twist (Print Version)
# Ingredients:
→ For the Salmon Meatballs
01 -
450 g fresh salmon fillet, skin removed
02 -
60 g plain or panko breadcrumbs
03 -
25 g finely chopped green onions
04 -
25 g grated parmesan cheese
05 -
15 g fresh parsley, chopped
06 -
2 garlic cloves, minced
07 -
1 large egg
08 -
Zest of 1 lemon
09 -
Juice of 1 lemon
10 -
5 ml Dijon mustard
11 -
Salt and freshly ground black pepper, to taste
12 -
Olive oil, for frying
# Instructions:
01 -
Using a sharp knife or food processor, chop the salmon fillet into small pieces, ensuring a coarse texture with some chunks remaining.
02 -
In a large mixing bowl, gently combine the chopped salmon, breadcrumbs, green onions, parmesan cheese, chopped parsley, minced garlic, egg, lemon zest, lemon juice, Dijon mustard, salt, and pepper. Mix only until incorporated to preserve tenderness.
03 -
Scoop approximately 2 tablespoons of the mixture and form into balls about 2.5–4 cm in diameter. Continue until all mixture is used.
04 -
Add a thin layer of olive oil to a large skillet and heat over medium temperature until shimmering.
05 -
Arrange the meatballs in the hot skillet in batches, avoiding overcrowding. Cook for 4–5 minutes per side, adjusting heat as needed, until golden brown and cooked through.
06 -
Transfer cooked meatballs onto a plate lined with paper towel to absorb residual oil.
07 -
Serve warm, finished with a drizzle of lemon juice or accompanied by a preferred sauce such as yogurt dill or spicy aioli.
# Notes:
01 -
For best results, avoid overmixing the salmon mixture; gentle handling ensures delicate texture.