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.
Do you love leftovers? I do. My older sister does. The baby sister is not a fan of leftovers and that’s why we refer to her as a baby! Yesterday, my wild caught King Salmon Rice Bowl excited her at lunchtime. I brought the usual for lunch – leftovers. I filled my bowl with Garlic and Herb Pilaf, Roasted Asparagus and Zucchini, Sauteed Onions, Feta Cheese, and wild caught King Salmon. Mixed it altogether and heated it up. The baby sister couldn’t believe how wonderful the combination looked in the bowl. The aroma delighted her. The taste of all those ingredients coming together was delicious to say the least. She took a bite and wondered if there was enough for her too! Sorry! my older sister and I have got her thinking twice now about leftovers. Next time, you have leftovers think about what combinations you can make. The most important ingredient is the wild caught KingSalmon – don’t forget.
I fillet lots of wild caught King Salmon. It’s important to me not to leave too much meat on the spine – almost splitting the King Salmon in half. I’ll use a heading knife and scrap the leftover meat on the center spine. I call this King Salmon Scrappings. We vacuum the scrapings in small packages perfect for stir fries or salmon cakes or salmon patties.