Do you like baked wild caught King Salmon? Remember we only buy, sell, and eat wild caught King Salmon. Our grandfather said it was the best! Best flavor, best texture, and if handled correctly – the best quality of all wild caught Salmon. I came across a Baked wild caught King Salmon Meatballs recipe online. Using my job skills I changed up the recipe slightly and it became the Baked Wild Caught King Salmon Balls. Since the wild caught King Salmon season opened on May 1st, I’ve been filleting up a storm. We hate to leave any salmon on the bone so I’ll scrap the spine running down the center of the King Salmon. The wild caught King Salmon scrapings are great for stir fries, meatballs, salmon patties, and salmon cakes. The Baked Wild Caught King Salmon balls were a hit with my family on Friday night. Friday nights are for winding down together after a busy week and enjoying food while catching up. It was the perfect way to start the weekend. Serve with a green salad and asparagus.
Recently, our Federal Government is telling us to eat wild caught Salmon for its health benefits. There is a correlation between wild caught Salmon and reduction of inflammation in our bodies. Must be the Omega 3’s that are so important to our health and yet we don’t get enough of it.
Preheat oven to 350 degrees.
Coat large baking sheet with cooking spray.
Use a food processor to finely chop salmon.
Transfer the salmon to a larger bowl and add the rest of the ingredients to make the balls.
Use a small size cookie dough scooper to make 2 tbsp. balls. If you don't have the scooper then form the meatballs by hand.
Bake until the King Salmon balls are firm - check after 10 minutes.
Remember fish cooks even after removed from the heat.
While the salmon balls are baking use the food processor to combine the ingredients for the avocado sauce until smooth. You may need to add more water or yogurt depending on your taste.
1. Paprika and Oregano may be substituted for your favorite seasoning combination.
2. Specialty chili powders can be expensive so price check several stores before purchasing.
The Steelhead Trout recipe uses fresh trout fillets for a delicious and easy recipe. The Steelhead Trout are from the cold, pristine waters of the Columbia River in Washington. They are sustainable fish. I thought the Steelhead Trout was going to look like the trout we’d fish for in lakes. Surprise! The Steelhead Trout are so much bigger. I was mistaken as so many others are too. Often people mistake the Steelhead Trout for Salmon that we showcase because of the color. There definitely is a price difference between the Steelhead Trout and Wild Caught King Salmon. The King Salmon is seasonal so we thought customers would choose the wild caught King Salmon once the season began. Not true, some simply love the Steelhead Trout and continue ordering it over the King Salmon. Skin-on or Skin-off either way the Steelhead Trout is moist and tasty.
This Steelhead Trout recipe is stunning addition to our Sunday family dinner which uses only a few ingredients. I made the Steelhead Trout recipe recently for a friend’s college graduation party and the 5 pounds disappeared in front of my very eyes! Go ahead and make this Steelhead Trout recipe tonight. Your family will thank you for it! Try this recipe and then go ahead and experiment with the Steelhead Trout.
Preheat your grill or oven to 450 degrees. If grilling place the trout on grill pan ideal for fish or aluminum foil. If baking place on aluminum covered baking pan. Cover Steelhead Trout with Honey and sprinkle the seasonings over the honey. Cook for 15 minutes or until the fish flakes.
Adjust the amount of Honey and seasoning to the size of your fillets. Can't wait to try the Honey and Mesquite Seasoning on Wild King Salmon and Halibut! I actually used on frozen steelhead fillet - just as amazing as fresh fillets!