Baked Salmon Cake Balls + Rosemary Aioli
When it comes to these Baked Salmon Cake Balls + Rosemary Aioli, this recipe is for any die-hard fan of flavor. Packed with protein, omega fatty acids, and a ton of other great nutrients from the fresh salmon, these balls make for the perfect appetizer, lunch, or dinner, especially when entertaining.
Servings: 12 servings
Calories: 255kcal
Ingredients
Salmon Cake Balls:
- 2 lbs. wild salmon fillets
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ medium purple onion, chopped
- ½ cup organic spinach, chopped
- ½ red bell pepper, diced
- ½ yellow red pepper, diced
- 1 small jalapeño, diced
- ⅔ cups breadcrumbs (See Notes!)
- 1-2 Tbsps Old Bay seasoning
- ½ cup fresh parsley, chopped
- ⅓ cup vegan Mayo (I use Earth's Balance)
- ½ cup dijon mustard
- 1 large organic egg, room temp. (I use Organic Valley)
- 4 Tbsps lemon juice
- 1-2 Tbsps sriracha sauce
For the Rosemary Aioli Sauce:
- ½ cup vegan mayo (I use Earth's Balance)
- 4 tsps lemon juice
- 2 garlic cloves, crushed + minced
- ¼ teaspoon sea salt
- 2 sprigs fresh rosemary, chopped
Instructions
- First, preheat the oven to 400 degrees Fahrenheit.
- Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.
- Once cooked, remove from oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
- Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together well using your hands.
- Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.
- Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.
For the Rosemary Aioli Sauce:
- Combine all ingredients in a medium bowl and whisk together thoroughly. Refrigerate for until ready to use.
Notes
HOMEMADE BREADCRUMBS: To make your own breadcrumbs, simply grind 1-2 cups of cubed gluten-free bread into a food processor until finely chopped. Place crumbs onto a parchment lined baking sheet and spread out evenly. Bake for 5-6 minutes in the oven set at 350 degrees Fahrenheit, stirring occasionally. Once brown + crisp, remove from oven and let cool. Continue recipe steps and store remaining breadcrumbs in a tightly sealed container.
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for up to 3 days and reheated when ready to serve.
Nutrition
Calories: 255kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 57mg | Sodium: 605mg | Potassium: 474mg | Fiber: 1g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 25mg | Calcium: 43mg | Iron: 2mg