Salmon Meatballs w/ Lemon Bechamel Sauce
Meatballs, fishballs, whatever you call them - this recipe is sure to impress even those people who are "not really a fish-person".
Ingredients
- Salmon | 4 Fillets | Deboned & Diced
- Parsley | 1 Cup | Chopped
- Bread Crumbs | 2 Cups
- Lemon Juice | 1/2 Lemon
- Minced Garlic | 1 Tsp
- Egg | 1
- Cream Cheese | 1 Tbsp
- Plain Flour | 1/2 Cup
- Thickened Cream | 1/4 Cup
- Salt & Pepper
- Thickened Cream | 1 Cup
- Cream Cheese | 1 Tbsp
- Lemon | Zest
- Lemon Juice | 1/2 Lemon
- Salt & Pepper
Method (Salmon Balls)
STEP 1 | Cut the salmon in small pieces and place inside a large mixing bowl.
STEP 2 | Add to mixing bowl the parsley, breadcrumbs, lemon juice, minced garlic, egg, cream cheese, plain flour, thickened cream, salt & pepper.
STEP 3 | Mix by hand until well combined.
STEP 4 | With wet hands, shape into neat little balls — approximately 2 tablespoons each.
STEP 5 | Fry in butter over medium heat until golden brown.
Method (Lemon Bechamel Sauce)
STEP 1 | Put all ingredients in a saucepan and bring to a boil while stirring continuously.
STEP 2 | Lower the heat and let it simmer for a few minutes, until the sauce reaches desired viscosity.
STEP 2 | Lower the heat and let it simmer for a few minutes, until the sauce reaches desired viscosity.
STEP 3 | Taste and add more lemon juice if desired. Season with salt and pepper.
Serve the salmon balls with mash sweet potato, greens, and a generous amount of lemon bechamel.
Serves 4
