Salmon Balls with Kalamata Olives in Tomato Sauce
- Food processor
- Mixing bowls
- Large skillet
- Oven-safe wide sauté pan with lid
INGREDIENTS
Fish balls:
- 1 â…“ pounds/600 grams skinless salmon fillet, ground
- 1 medium white onion, chopped
- 3 garlic cloves, chopped
- ½ cup cilantro leaves
- ½ cup parsley leaves
- 1 teaspoon lemon zest
- 1 large egg
- 2 tablespoons breadcrumbs
- 1 tablespoon olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Sauce:
- 1 cup/200 grams Kalamata olives, pitted
- 4 medium tomatoes, peeled and diced
- 10 garlic cloves, smashed
- 1 fresh or dried hot chili pepper
- ½ cup cilantro, finely chopped
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- 1 tablespoon sweet paprika
- Juice of ½ lemon
INSTRUCTIONS
- Make the fish balls by chopping the onion, garlic, cilantro, and parsley in a food processor. Transfer to a bowl and mix with salmon, lemon zest, egg, breadcrumbs, olive oil, paprika, salt, and pepper. Form into balls and refrigerate for 20 minutes.
- Heat a skillet with olive oil over medium heat. Fry the fish balls until lightly golden on both sides, then transfer to a paper towel–lined plate.
- In a wide sauté pan, heat olive oil and sauté garlic briefly. Add tomatoes, paprika, turmeric, salt, and black pepper, and cook for 7 minutes until slightly reduced. Stir in the olives, cilantro, chili, lemon juice, and enough water to reach halfway up the pan. Cover and bring to a boil.
- Add the salmon balls, cover, and simmer for 25 minutes. Transfer the pan to a preheated 375°F/190°C oven and cook for 10 minutes more. Sprinkle with cilantro and serve warm.
FAQ
How can I make the salmon balls ahead of time?
You can prepare the mixture, shape the balls, and refrigerate them for up to 24 hours before cooking. This helps the flavors meld and keeps the texture firm. If you prefer longer storage, freeze the shaped salmon balls on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well for about two months. When ready to use, thaw overnight in the refrigerator before cooking in the sauce.
How long do the leftovers keep in the refrigerator?
Leftovers keep well in the refrigerator for up to three days when stored in an airtight container. Make sure they cool completely before refrigerating to avoid excess condensation, which can affect texture. When reheating, place them gently in a pan with the sauce over medium heat until warmed through, about 10 minutes. You can also reheat them in a microwave-safe dish, though the texture may soften more. For longer storage, freeze the salmon balls with sauce in portions for up to two months.
Are the salmon balls suitable for meal prep?
Yes, they are excellent for meal prep because they can be made in advance, stored, and reheated easily. You can prepare the raw mixture, shape the balls, and refrigerate them up to a day before cooking, or freeze them for future use. Once cooked, they reheat well in the sauce without losing flavor. Pair them with cooked rice, couscous, or vegetables in individual containers for ready-to-eat meals.
Can I bake the salmon balls instead of frying them?
To do this, preheat the oven to 400°F/200°C, arrange the salmon balls on a parchment-lined baking sheet, and brush or spray lightly with olive oil. Bake for 15 to 18 minutes until lightly golden and cooked through. After baking, transfer them directly into the sauce to finish simmering. This method preserves flavor while avoiding excess frying, though the texture will be slightly less crisp.
What can I serve with this dish?
The dish can be served over steamed rice, couscous, or quinoa to soak up the sauce. For a lighter option, pair with roasted vegetables or a fresh green salad. Crusty bread or focaccia also works perfectly for dipping into the sauce. If you prefer pasta, spaghetti or orzo complements the dish nicely. Since the sauce is richly flavored with Kalamata olives and spices, keeping the sides simple balances the meal and allows the salmon balls to stand out.
Can I substitute the salmon with another fish?
You can substitute salmon with other firm, fatty fish such as trout, mackerel, or even tuna. These choices maintain a rich flavor and moist texture in the fish balls. If using leaner fish like cod or haddock, add a bit more olive oil or an extra egg yolk to prevent dryness. Some cooks even mix half salmon and half white fish for balance. The method remains the same—grind or finely chop the fish, season, and form into balls. Flavor adjustments may be necessary depending on the fish’s natural taste.
How do I prevent the balls from falling apart during cooking?
Make sure the mixture has enough binding agents such as egg and breadcrumbs. Chilling the shaped salmon balls for at least 20 minutes before frying or baking helps firm them up. When frying, avoid moving them too quickly; let a crust form before turning. In the sauce, add them gently and avoid vigorous stirring. If you want extra security, coat them lightly in flour before browning.
Can I make the salmon balls without breadcrumbs?
Cooked quinoa, mashed potatoes, or rolled oats work well as alternatives. Almond flour or crushed crackers can also serve as substitutes, especially if you need a gluten-free option. The purpose of breadcrumbs is to absorb moisture and provide structure, so replacing them with another starchy or absorbent ingredient achieves the same effect. Adjust the amount slightly to maintain the right texture before shaping the salmon balls.
Can I cook the balls entirely in the oven?
Preheat the oven to 375°F/190°C, arrange the salmon balls on a parchment-lined baking sheet, and bake for 20 minutes until fully cooked. Then transfer them to a baking dish, pour the tomato and olive sauce over, cover, and bake for an additional 20 to 25 minutes.
