Want a different twist on meatballs? These Salmon Meatballs with Quinoa are gluten-free and make a great appetizer or light dinner.
Last summer, the CompostMaster and I took our 14-year-old nephew to Seattle to visit my stepson. We hiked, did some indoor skydiving (well, the nephew and stepson did, anyway), and spent time at Pike Place Market. This is the spot where tourists stand around until someone buys a whole fish just to watch the show. Nothing was going on and the onlookers were getting restless so, of course, the CompostMaster had to buy some fish. We got a whole salmon and a whole halibut. Our trip was close to my father’s birthday and, I must say, fresh halibut makes a great gift.
Needless to say, we still have salmon in the freezer. We’ve grilled it and poached it and roasted it. When I was looking for a different way of cooking it, I stumbled across the idea of salmon meatballs. Topped with a cucumber and yogurt sauce, they make a tasty meal or appetizer. You can also prepare them ahead for a perfectly portable lunch.
Things to do in Seattle
If you’re ever in Seattle, here are a few things we did that you might enjoy too. Of course, there are many other fun things we didn’t get to do that will have to wait until our next visit.
- Hike Poo Poo Point at Tiger Mountain. If you’re lucky, you’ll see some paragliders along the way. One of them might even be my stepson!
- Head to Alki Beach on the Puget Sound for dinner one evening and walk around the park afterwards. Allow a little extra time to find a parking spot.
- Try indoor skydiving at iFly. If you request Alex as your instructor, I promise he’ll take good care of you.
- Go to Pike Place Market. Watching the guys toss the whole fish around is quite a show. There’s also amazing produce – I saw peaches as big as my head – and other yummy treats. My nephew was particularly fond of the doughnuts. The original Starbucks is also nearby.
- Take the Seattle Underground Tour where you’ll find out about the hidden passageways under the city. You’ll also learn why “sewing” was important to the Seattle economy.
Salmon Meatballs with Quinoa (Gluten-free)
- 1/2 cup water
- 1/2 cup white wine or vegetable stock
- 12 ounces salmon fillet
- 1/2 cup cooked quinoa cooled
- 1 large shallot minced
- 3 tablespoons chopped fresh parsley
- 1 clove garlic minced
- 1/3 cup red bell pepper minced
- 2 eggs lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Cucumber Raita
Place water and white wine in a large skillet. Bring to a simmer over medium heat. Add salmon fillet, skin side down, and cover. Cook 5 to 10 minutes until salmon is barely opaque in center. Set aside until cool enough to handle.
Line a baking sheet with parchment paper and preheat oven to 400°F.
Flake salmon into a large bowl, removing skin as you go. Add quinoa, shallot, parsley, garlic, red pepper, eggs, salt, and pepper. Mix gently and form into 1 1/2-inch balls. Place on baking sheet.
Bake for about 15 minutes or until cooked through.
Serve with Cucumber Raita.
Time-saving tips: Drain boneless, skinless, canned salmon and skip step 1. Also cook the quinoa the night before and refrigerate. If you don't prepare the quinoa beforehand, cook and then spread it on a baking sheet. Freeze for about 5 minutes and it will cool quickly.