Wild Salmon Ginger Meatballs
- 1 pound wild sockeye salmon fillet, skinned, pin-bones removed
- 1/4 cup minced sweet onion
- Generous Tablespoon minced fresh ginger
- 2 teaspoons minced garlic
- 2 teaspoons mirin
- 1 teaspoon dill
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 egg
- 1 1/2 tablespoons canola or vegetable oil
- Squeeze of a juicy meyer lemon wedge (about 1 1/2 -2 t juice)
- Cut salmon into one inch long strips. Combine all ingredients in the bowl of a food processor. Pulse until well combined, (without turning salmon into paste) occasionally scraping down sides of bowl with a spatula. Transfer meat mixture to another bowl, cover with plastic wrap, and chill in refrigerator for at least 30 minutes.
- Make meatballs (because the fish is so soft, I used a Tablespoon measure and it worked nicely) and arrange on a plate. Heat oil in skillet over medium heat. Cook meatballs, browning and turning as you go until done, about 3-4 minutes. Serve as desired and enjoy.
sweet onion, generous, garlic, mirin, dill, salt, white pepper, egg, vegetable oil, lemon
Taken from food52.com/recipes/6256-wild-salmon-ginger-meatballs (may not work)