Salmon Meatballs Dijon Lemon (Printable Format)
Wild salmon and chives meet tangy Dijon lemon sauce for a comforting, flavor-packed meal.
# Needed Ingredients:
→ Meatballs
01 -
2 tablespoons butter or ghee or coconut oil
02 -
1/3 cup finely diced onion
03 -
2 garlic cloves, minced
04 -
450 grams ground wild-caught salmon
05 -
2 tablespoons Dijon mustard
06 -
1/4 cup fresh chives, finely chopped
07 -
1 large egg
08 -
1 tablespoon coconut flour
09 -
1 teaspoon seasoned salt
→ Lemon Cream Sauce
10 -
2 tablespoons butter or ghee or coconut oil
11 -
4 garlic cloves, finely minced
12 -
Zest and juice of 1 medium lemon
13 -
2 tablespoons Dijon mustard
14 -
480 millilitres heavy cream or coconut cream
15 -
2 tablespoons fresh chives, finely chopped (plus more for garnish)
# Preparation Steps:
01 -
Preheat oven to 175°C. Lightly oil or line a baking tray or silicone mini muffin pan.
02 -
In a small skillet over medium heat, melt the butter and sauté diced onion and minced garlic until softened, about 3 minutes. Allow mixture to cool.
03 -
In a large bowl, mix ground salmon, Dijon mustard, chopped chives, egg, coconut flour, seasoned salt, and the cooled onion-garlic mixture. Blend thoroughly until evenly incorporated.
04 -
Shape mixture into evenly sized meatballs and arrange them on the prepared tray or in a silicone mini muffin pan. Bake for 20–25 minutes, or until cooked through and lightly golden.
05 -
While meatballs are baking, heat butter in a large skillet over medium heat. Sauté minced garlic for 3 minutes until fragrant. Add lemon zest and juice along with Dijon mustard and whisk to blend.
06 -
Gradually whisk in heavy cream or coconut cream. Simmer, stirring frequently, until sauce thickens to desired consistency. Stir in chopped chives.
07 -
Add baked meatballs to the sauce, tossing gently to coat. Transfer to serving dish and garnish with extra chives before serving.
# Supplementary Details:
01 -
Using coconut cream and oil can make this dish dairy-free; ensure salmon is thoroughly deboned before grinding.