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Grilled Salmon Meatballs with Green Goddess Sauce Recipe

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This recipe for Grilled Salmon Meatballs with Green Goddess Sauce is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 scallions
1/2 lemon
Leaves from 4 stems flat leaf parsley
Leaves from 1 or 2 stems tarragon
1 lb skinless salmon fillets
3/4 cup Panko [Japanese bread crumbs]
1 cup plus 2 T mayonnaise
2 tsp Dijon mustard
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp anchovy paste

Directions:
Directions:
Prepare the grill for direct heat.
Trim off root ends and dark-green parts of the scallions; then finely chop the remaining scallions to yield 1/4 cup. Squeeze the juice of the lemon into a measuring cup to yield 1 T. Finely chop the parsley and tarragon to yield 2 T plus 2 tsp . Mix with lemon juice.
Cut the salmon into chunks and place in a food processor. Pulse until coarsely chopped. Add half of the scallions, plus the Panko, 2 T mayonnaise, the mustard, salt and pepper. Pulse to incorporate.
Refrigerate for 15 minutes.
For the Sauce:
Whisk together lemon juice and anchovy paste in a medium bowl until the anchovy paste has dissolved; then whisk in the remaining cup of mayonnaise, remaining scallion and the parsley and tarragon. Season with pepper to taste. Cover and refrigerate until ready to use.
To Grill:
Spray the grill basket or the aluminum screen made for grilling. Form 12 meatballs of equal size placing them into the basket. Close the lid and cook for 3 minutes so the undersides of the meatballs brown lightly in spots. Turn over the basket and cook for another 3 minutes or until the salmon is opaque and just cooked through.
Transfer to a platter and serve with the sauce.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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