PCOS Friendly Classic Salmon Meatballs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb skinless salmon fillet, cut into 1-inch chunks
- ⅓ cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp mayonnaise
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 scallions, white and light green parts only, thinly sliced
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp olive oil
For the pan sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the texture should be rough and chunky, not a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl.
- 2
Add the breadcrumbs, beaten egg, mayonnaise, dill, parsley, scallions, Dijon mustard, salt, and pepper to the bowl. Fold everything together with a spatula until just combined — do not overmix or the meatballs will be dense.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!