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Sweet Chili Salmon Balls with Creamy Garlic Sauce

Sweet Chili Salmon Balls with Creamy Garlic Sauce Delight

These Sweet Chili Salmon Balls with Creamy Garlic Sauce are a nourishing choice for any mealtime dilemma.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings: 4 balls
Course: Appetizers
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Balls
  • 1 pound Fresh Salmon Opt for the freshest you can find.
  • 1/2 cup Sweet Chili Sauce If you're in a pinch, a mix of honey and soy sauce works.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 1 large Egg Acts as a binder.
  • 2 cloves Minced Garlic Enhances flavor.
  • 1/4 cup Chopped Green Onions Provides a fresh and aromatic finish.
  • to taste Salt & Pepper Round out the flavors.
For the Creamy Garlic Sauce
  • 1/2 cup Heavy Cream Adjust with water for desired consistency.
  • 2 cloves Minced Garlic Adds flavor to the sauce.
  • to taste Salt & Pepper To enhance the sauce.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Food Processor

Method
 

Instructions for Sweet Chili Salmon Balls
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and equipment.
  2. Chop the fresh salmon into smaller pieces and pulse in a food processor until chunky.
  3. In a large mixing bowl, combine chopped salmon, sweet chili sauce, breadcrumbs, egg, minced garlic, green onions, and a pinch of salt & pepper. Mix gently.
  4. Form portions of the salmon mixture into 1 to 1.5-inch balls and place on a prepared baking sheet.
  5. Bake for 15-20 minutes until golden brown and internal temperature reaches 145°F. Optionally broil for extra crispiness.
  6. While the salmon balls bake, whisk together heavy cream, minced garlic, salt, and pepper for the sauce.

Nutrition

Serving: 1ballCalories: 200kcalCarbohydrates: 10gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Allow the salmon mixture to rest in the fridge for at least 15 minutes before forming balls for better binding. Store leftovers in an airtight container for up to 3 days.

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