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–+ servings
Total Time :1 hour 15 minutes
Servings: 4
  • Food processor
  • Mixing bowls
  • Large skillet
  • Oven-safe wide sauté pan with lid
  • Citrus juicer

INGREDIENTS
 

Fish balls:

  • 1 ⅓ 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.