Salmon Balls

Name: Salmon Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 4 tablespoons olive oil; 2 pounds salmon fillet, skin and bones removed; 1 onion, finely diced; 2 celery stalks, finely diced; 1/2 cup mayonnaise; 2 large eggs; 3/4 cup bread crumbs; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh tarragon; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper

January 24, 2012

This is our play on classic poached salmon. It’s almost a croquette, and is perfect served with Lemon Cream Sauce (page 64) or with Classic Tomato Sauce (page 56) over spaghetti. If you prefer, try swapping freshly chopped dill for the tarragon, as it’s also a natural partner with the salmon.

Recipe notes

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