HEY y’all! Charlotte from @confessionsofacleanfoodie back at you with these SALMON BALLS IN SPICY ARRABBIATA SAUCE. When I first made this recipe, I didn’t make it #Whole30 but I’ve made a few adjustments and it is delish! Here we go!
SALMON BALLS IN SPICY ARRABBIATA SAUCE:
1.5 lbs wild salmon fillet
2 garlic cloves (finely minced)
2 scallions (finely chopped)
1 cup finely chopped spinach
¼ tsp salt
½ tsp seafood seasoning (again, @primalpalate is compliant)
2 tbsp compliant mayo (@primalkitchenfoods is my fave)
1 tsp crushed red pepper flakes
2 tbsp avocado oil
½ a bell pepper (diced)
2 scallions (chopped)
Pinch of salt
2 cups jar arrabbiata sauce (@raoshomemade is compliant)
Start by preheating your oven to 400 degrees F.
Remove the skin of the salmon and finely chop using your knife or a food processor. Then transfer to a mixing bowl and add the rest of the ingredients needed for the salmon balls and fold to combine ingredients.
Using an ice cream scoop, measure and roll mixture into even balls (recipe makes 12). Transfer to a baking sheet lined with parchment paper and lightly dust each ball with avocado oil (to add color while they cook). Bake for 20-25 minutes until balls are cooked through and lightly browned.
While the salmon cooks start making the sauce. Heat the avocado oil in a skillet and sauté peppers and scallions until peppers are tender. Stir in a pinch of salt, arrabbiata sauce and pepper flakes. Simmer for a few minutes until flavors are combined.
Remove salmon balls from the oven and nestle in the sauce. Sprinkle with fresh parsley and serve atop zucchini noodles or any carb of your choosing.
Full non-compliant recipe is on my blog you can simply omit the cheese: https://confessionsofacleanfoodie.com/salmon-balls-spicy-arrabbiata-sauce/ (link in #Whole30 recipe profile)
#whole30 #Whole30compliant #confessionsofacleanfoodie #realfood #salmonballs
And I love to see your remakes so tag me #confessionsofacleanfoodie