Description

A low carb and gluten free salmon meatball recipe that is perfect as an appetizer or a main dish salad.

Ingredients

Scale

For the meatballs

16 oz fresh, raw salmon
4 oz smoked salmon (not lox style)
1 egg
1/4 cup almond flour
1 tsp Worcestershire sauce
1 tsp chives (or scallions), chopped
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper

For the tartar sauce

1 Tbl capers, drained & chopped
1/2 tsp caper brine from jar
2 Tbl dill pickles or cornichons, chopped
1 Tbl fresh dill, roughly chopped
1/4 cup mayonnaise
1/4 cup sour cream

For the onions

1/4 cup red onion, very thinly sliced
2 Tbsp fresh lemon juice

Instructions

Make the onions first, because they need time to soften and mellow. Then the tartar sauce so they flavors can meld. Do the meatballs last.

For the onions:

At least 30 minutes before serving, combine the onions and lemon juice in a small bowl. Cover and refrigerate until ready to serve.

For the tartar sauce:

Combine all of the tartar sauce ingredients in a small bowl. Chill until ready to serve.

For the meatballs:

Remove the skin and any bones from the salmon. Dice the raw salmon with a sharp knife. Crumble the smoked salmon into small pieces using your fingers. Combine all of the salmon and the remainder of the meatball ingredients in a medium bowl. Form into 16 meatballs. Fry in a nonstick pan with a small amount of oil until golden brown (about 2 minutes per side). Don’t overcook or they will dry out.
Serve garnished with arugula and lemon wedges. Also excellent with bacon or pancetta crumbled over the top.

Notes

Approximate nutrition information:
per “naked” meatball: 62 calories, 3g fat, .25g net carbs, 8g protein
per “naked” serving (4): 248 calories, 12g fat, 1g net carbs, 32g protein

per meatball with the works: 94 calories, 7g fat, .6g net carbs, 8g protein
per (4) meatballs with works: 378 calories, 27g fat, 2g net carbs, 8g protein

Nutrition

Serving Size: 4 salmon balls