Monthly Recipes

Salmon Meatballs in Lemon Cream Sauce

December 2017
Category: Main Course  Paleo  Gluten Free  Dairy Free  

Salmon Meatballs in Lemon "Cream" Sauce

Serves 4

1 tablespoons avocado oil

1/3 cup onion, finely chopped 

2 cloves garlic, minced or pressed

1.75 pound salmon

2 cups spinach, finely chopped

2 tablespoons dijon mustard

1/4 cup chopped fresh chives

1 large egg

1 teaspoon seasoned salt

1 tablespoons avocado oil

4 cloves garlic, minced or pressed

1 medium lemon, juiced & zested

2 tablespoon dijon mustard

2 cups coconut cream

2+tablespoons chopped fresh chives


First prepared your salmon by grinding up in a food processor or chopping by hand into small pieces. Do not over process if using the food processor. You want it to be fine enough to form the meatball but not turn it to paste. 

In a small skillet, over medium heat saute onions, spinach and garlic in oil until soft, roughly 3 minutes. Set aside and allow to cool.

In a large bowl, combine remaining meatball ingredients. Add cooked onion mixture and mix well.

Form into meatballs (of desired size). Preheat oven to 375 and cook on a lightly oiled baking pan for apprximatel 10-15 minutes or until cooked through. 

While meatballs are baking, make your cream sauce.

In a large skillet over medium heat, saute garlic in oil until soft, roughly 3 minutes.

Add lemon juice and dijon mustard, whisk until combined. Then whisk in coconut milk. Simmer (do not boil) until desired thickness is achieved, stirring frequently. (if needed add a little cornstarch mixed with water in to thicken further) Season with salt. 

Remove cooked meatballs from the oven and place in the sauce. Garnish with chives and serve over a bed of zucchini noodles! 

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