Post by amarante on Oct 23, 2016 19:09:12 GMT -5
SALMON BALLS
Source: Lauren Deen - The Meatball Shop Cookbook
This is our play on classic poached salmon. It’s almost a croquette, and is perfect served with Lemon Cream Sauce or with Classic Tomato Sauce over spaghetti. If you prefer, try swapping freshly chopped dill for the tarragon, as it’s also a natural partner with the salmon.
Makes about 2 dozen 1½-inch meatballs
4 TABLESPOONS OLIVE OIL
2 POUNDS SALMON FILLET, SKIN AND BONES REMOVED
1 ONION, FINELY DICED
2 CELERY STALKS, FINELY DICED
½ CUP MAYONNAISE
2 LARGE EGGS
¾ CUP BREAD CRUMBS
¼ CUP CHOPPED FRESH PARSLEY
2 TABLESPOONS CHOPPED FRESH TARRAGON
2 TEASPOONS SALT
½ TEASPOON FRESHLY GROUND BLACK PEPPER
• Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
• When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.
LEMON CREAM SAUCE
Once you taste this fast and easy go-to sauce, we’re willing to bet it will become a staple in your kitchen for any fish or chicken dish. The lemon brightens the roasted flavor of meatballs like Salmon Balls, Bouillabaisse Balls, and Chicken Meatballs. Drizzle it over braised greens or sautéed spinach for a big impact with little fuss.
Makes 2 cups
1 CUP HEAVY CREAM
1 CUP SOUR CREAM
JUICE FROM ½ LEMON
¾ TEASPOOON SALT OR TO TASTE
FRESHLY GROUND BLACK PEPPER
• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.”
Source: Lauren Deen - The Meatball Shop Cookbook
This is our play on classic poached salmon. It’s almost a croquette, and is perfect served with Lemon Cream Sauce or with Classic Tomato Sauce over spaghetti. If you prefer, try swapping freshly chopped dill for the tarragon, as it’s also a natural partner with the salmon.
Makes about 2 dozen 1½-inch meatballs
4 TABLESPOONS OLIVE OIL
2 POUNDS SALMON FILLET, SKIN AND BONES REMOVED
1 ONION, FINELY DICED
2 CELERY STALKS, FINELY DICED
½ CUP MAYONNAISE
2 LARGE EGGS
¾ CUP BREAD CRUMBS
¼ CUP CHOPPED FRESH PARSLEY
2 TABLESPOONS CHOPPED FRESH TARRAGON
2 TEASPOONS SALT
½ TEASPOON FRESHLY GROUND BLACK PEPPER
• Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
• When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.
LEMON CREAM SAUCE
Once you taste this fast and easy go-to sauce, we’re willing to bet it will become a staple in your kitchen for any fish or chicken dish. The lemon brightens the roasted flavor of meatballs like Salmon Balls, Bouillabaisse Balls, and Chicken Meatballs. Drizzle it over braised greens or sautéed spinach for a big impact with little fuss.
Makes 2 cups
1 CUP HEAVY CREAM
1 CUP SOUR CREAM
JUICE FROM ½ LEMON
¾ TEASPOOON SALT OR TO TASTE
FRESHLY GROUND BLACK PEPPER
• Heat the cream in a small saucepan over medium-high heat and bring to a boil. Lower the heat and whisk in the sour cream. Heat gently just until warm; do not allow to boil. Remove from the heat and whisk in the lemon juice, salt, and pepper to taste.”