Sooooo…these low carb salmon meatballs were supposed to get posted yesterday for Meatball Monday, but I went to the zoo with friends instead. Oops.
We all had a blast, but it was HOT! The actual temperature wasn’t too bad for this time of year – 88 degrees, but the “real feel” temperature was 108. It was gross.
The kids had a great time overall, but while I was super excited for Hungry Jr’s first trip to the zoo, he was surprisingly not that impressed with the animals.
He fed the giraffes, which I thought was awesome, but when I asked him what he thought of it he said it was “Boring. And gross.” He was more interested in hanging out with his friends, and running around than actually looking at the animals. Though he did think the penguins were cool (no pun intended).
I’m pretty sure that I enjoyed the animals more than he did! I’m not usually a fan of zoos because of the captivity thing, but I have to say that the Riverbanks zoo in Columbia is pretty impressive. They also have some gorgeous botanical gardens. So if you live in the SC area and haven’t been yet, you should definitely check it out. (this is not a sponsored post or anything – we just liked it a lot.)
Here’s a couple of my favorite photos from the day – I have tons more but haven’t had time to edit them yet.
I don’t know why, but most of my favorites were of birds.
It was nice to get out of the house and photograph something besides food for a change, but now I’m ready to get back to work!
The first thing on my agenda is to finally get these meatballs posted! This low carb salmon meatball recipe is based on my favorite salmon burger recipe from back in the day.
It’s got all of the bases covered. Smoky, delicious meatball? Check. Creamy, tangy sauce? Check. Punch of acid to wake up your palate? Check. It’s awesome.
[pinterest text=”Salmon Meatballs with dill and caper tartar sauce and red onion ceviche (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/salmonballssmall-668×950.jpg”]
I use a combination of fresh and smoked salmon in this recipe, which gives it a more complex flavor. The smoked salmon I use is the hot smoked, not the soft lox style. The lox style makes it taste too fishy in my opinion, and I don’t like the texture. But if you can’t get the hot smoked, or just don’t want to go to the trouble, you can use just the fresh salmon with great results too.
[pinterest text=”Salmon Meatballs with dill and caper tartar sauce and red onion ceviche (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/salmonballs2small-700×939.jpg”]
These are fantastic as an appetizer, but are also satisfying as a main dish entree – especially paired with arugula and bacon as a salad. One of my favorite lunches!
If you don’t want to go the meatball route, you can also form these into patties.
[pinterest text=”Salmon Meatballs with dill and caper tartar sauce and red onion ceviche (low carb and gluten free) – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/07/salmonballs3small-655×950.jpg”]
So I couldn’t help but notice that you haven’t downloaded your copy of the IBIH Summer Recipes e-zine yet.
I’m trying not to take it personally. In case it was just an oversight, don’t worry, it’s not too late to join the hundreds of people who are already enjoying these awesome recipes.
Go ahead. I’ll wait here… 😉
- 16 oz fresh, raw salmon
- 4 oz smoked salmon (not lox style)
- 1 egg
- 1/4 cup almond flour
- 1 tsp Worcestershire sauce
- 1 tsp chives (or scallions), chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 Tbl capers, drained & chopped
- 1/2 tsp caper brine from jar
- 2 Tbl dill pickles or cornichons, chopped
- 1 Tbl fresh dill, roughly chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup red onion, very thinly sliced
- 2 Tbsp fresh lemon juice
- Make the onions first, because they need time to soften and mellow. Then the tartar sauce so they flavors can meld. Do the meatballs last.
- At least 30 minutes before serving, combine the onions and lemon juice in a small bowl. Cover and refrigerate until ready to serve.
- Combine all of the tartar sauce ingredients in a small bowl. Chill until ready to serve.
- Remove the skin and any bones from the salmon. Dice the raw salmon with a sharp knife. Crumble the smoked salmon into small pieces using your fingers. Combine all of the salmon and the remainder of the meatball ingredients in a medium bowl. Form into 16 meatballs. Fry in a nonstick pan with a small amount of oil until golden brown (about 2 minutes per side). Don’t overcook or they will dry out.
- Serve garnished with arugula and lemon wedges. Also excellent with bacon or pancetta crumbled over the top.