Grilled Salmon Meatballs with Green Goddess Sauce Recipe
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Category: |
Category: |
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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
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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. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
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