Grilled Salmon Meatballs With Green Goddess Sauce
"Break out that meatball grill basket or grill screen. Can, also, be stuffed into pita pockets. Adapted from "I Love Meatballs!" by Rick Rodgers."
- Ready In:
- 36mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 scallions (green onions)
- 1⁄2 lemon (1 tablespoon, fresh is best)
- 4 stems flat leaf parsley
- 1 -2 stems tarragon leaf
- 1 lb boneless skinless salmon fillet, preferably American wild-caught
- 3⁄4 cup panko breadcrumbs (Japanese breadcrumbs)
- 1 cup mayonnaise plus 2 tablespoons mayonnaise (do not use nonfat)
- 2 teaspoons dijon-style mustard
- 3⁄4 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper, plus more to taste
- 1⁄2 teaspoon anchovy paste
directions
- Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have a spray water bottle ready for taming any flames.
- Meanwhile, trim off and discard the root ends and dark-green parts of the scallions, then finely chop the remaining scallions to yield 1/4 cup. Squeeze the juice of the lemon into a measuring cup to yield 1 tablespoon. Finely chop the parsley and tarragon (together is OK) to yield 2 tablespoons plus 2 teaspoons; those can go into a cup with the lemon juice.
- Cut the salmon into chunks and place in a food processor. Pulse until coarsely chopped. Add half of the scallions, plus the panko, 2 tablespoons of the mayonnaise, the mustard, salt and pepper; pulse to incorporate. Refrigerate (in the covered food processor bowl, minus the blade) for 15 minutes.
- While the meatball mixture is chilling, make the sauce: Whisk together the lemon juice and anchovy paste in a medium bowl until the anchovy paste has dissolved, then whisk in the remaining 1 cup mayonnaise, the remaining scallion, and the parsley and tarragon (if the herbs were not already combined with the lemon juice). Season with pepper to taste. Cover and refrigerate until ready to use.
- When ready to grill, use nonstick cooking oil spray to grease the inside of the meatball grill basket or vegetable basket for the grill, or an aluminum screen made for grilling.
- Use clean, dampened hands to form 12 meatballs of equal size, placing them in the basket or on the screen as you work. Place the basket or grill screen on the grill grate; close the grill lid and cook for 3 minutes, so the undersides of the salmon meatballs brown lightly in spots. Then turn over the meatball basket or use 2 forks to turn over the meatballs in the vegetable basket or on the grill screen. Cook for 3 minutes; the salmon will be opaque and just cooked through. Transfer to a platter. Serve with the sauce on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
