Red Meat Allergy Friendly Cheddar Bacon Salmon Meatballs with Scallions
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Learn more →Ingredients
4 servings
- 1 ½ lb skinless salmon fillet, pin bones removed
- 6 strips bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 4 scallions, thinly sliced (white and green parts)
- ¾ cup shredded cheddar cheese
- 1 large egg
- ⅓ cup panko breadcrumbs
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For serving
- 2 scallions, thinly sliced (for serving) (optional)
Instructions
- 1
Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until crisp and rendered, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Discard all but 1 tsp of the bacon fat from the skillet and set the skillet aside.
- 2
Cut the salmon into rough 1-inch chunks. Working in two batches, pulse the salmon in a food processor 6–8 times until coarsely chopped — the texture should resemble coarse ground meat with some visible pieces, not a smooth paste. Transfer to a large mixing bowl.
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