A simple salmon meatball made grainfree with simple healthy organic ingredients
KITCHEN ITEMS YOU'LL NEED
Glass, porcelain or stainless steel mixing bowl
Small glass, porcelain or stainless steel mixing bowl Stainless steel frying pan
Stainless steel baking sheet or cookie sheet (avoid non-stick or aluminum varieties of baking sheets as they leach toxic chemicals into your food)
Stainless steel tongs or you can use a spoon
INGREDIENTS
3 cups cooked Alaskan wild caught salmon
2 Tbsp organic psyllium husk
2 Tbsp organic minced garlic
1/8 tsp organic cayenne pepper
INSTRUCTIONS
Decide whether you are going to "bake" your salmon bites or if you are going to lightly fry them in a frying pan on your cook top. If you are going to bake them, you will need a baking sheet or cookie sheet and need to preheat your oven to 350 degrees as your first step.
If you plan on frying them on the cook top, you will need a stainless steel frying pan and coconut oil.
Precook 3 cups of wild caught salmon. I prefer to simply place them in a glass baking dish and cover the dish with a stainless steel cooking sheet and bake it in the oven on 350 degrees for only about 15 minutes just to flash cook it so that it is able to be better blended into the mixture.
While you are flash cooking your salmon, In a small bowl, place the 2 Tbsp of psyllium husk and egg and whisk them together and set aside.
In the large bowl, add cooked salmon, garlic, onion, cayenne pepper, and your olive/coconut/ghee (choice). Coconut gives it more of a tropical flavor, olive oil lends more of a hearty earthy flavor and ghee gives it more of a rich and buttery flavor.
After all of the ingredients are added, then toss in your egg and psyllium husk mixture. The reason for waiting on the psyllium husk mixture is that you need the psyllium to expand slightly. This takes the place of bread crumbs or crackers in your recipe. Using your "clean hands" blend the mixture until it is well incorporated.
Using your hands, make tiny 1 1/2 inch sized balls and either place them on your cooking sheet if you are baking them in the oven for about 25 minutes, OR turn your cook top on medium heat for a few minutes, add about 2 tbsp of coconut oil to your pan and then drop the salmon bites into the oil turning them on all sides until they are browned.
These are really super easy and make for a quick lunch or dinner with a vegetable or salad.
STORAGE
Salmon bites can be frozen in a glass storage container that has a BPA-free lid in the freezer for up to 3 months. These are great to make in large quantities and pull them out and reheat in the oven for quick meals.
Do not make these and store leftovers in the refrigerator. This can cause fungus and bacteria to grow in the salmon bites overnight.
