Salmon Meatballs and Crispy Calamari

This is a two part recipe that is delicious together but you can certainly take each element and make it your own. The salmon meatballs are so good over sweet potato noodles but could also make awesome appetizers For these instructions I’m going to give you two different recipes that you can then serve however you like, ok here we go!

Salmon Meatballs

• Raw Salmon - 10 -20 oz (Depending if you’re mixing with other fish)

• Baked Halibut - 10 oz

  • ** This is a great recipe for using leftover fish, you can do a 50/50 ratio of leftover fish to fresh, raw fish to make the meatballs, if you’re wanting to make fresh, just do the full 20 oz of raw fish)

• Red Onion - Half Onion - finely chopped

• Green Onion - One Bunch - finely chopped

• Dill - 5 Sprigs - finely chopped

• Sea Salt - 2 tsps

• Garlic Powder - 2 tsps

• Bacon Fat OR Olive Oil - 2 TBSP

• Bone Broth - 1/2 Cup

Take the raw salmon and start mashing away from the skin with a fork. The goal is to get a fine mash, so little bits at a time, then transfer to a mixing bowl. Depending on if you’re using leftover fish you can go ahead and mash that into your mix. Toss in your finely chopped onions, dill, salt and garlic powder. Mix! Don’t be afraid to get in there with your clean hands! Next you can start molding the mix into ball shapes, this should make about 20 salmon meatballs, the size of a large gum ball. I hand shape these, but you can use a quick release ice cream scooper too.

Next, in a large pan, over medium heat start to warm your bacon fat or olive oil over a medium heat. Carefully transfer your meatballs into the pan. Because you’re not using anything for a binder the raw fish is what’s holding everything together, so be gentle! After a few minutes, add in a like bit of bone broth and rotate the meatballs until all sides have had a few minutes to cook, adding in a little bit of broth as the pan dries. Total cooking time is about 10-15 minutes depending on the size of your salmon meatballs. You’re done! You can serve as an appetizer with my Avocado Sauce, or mix that sauce into some sweet potato noodles for a complete meal.

Next…….the Crispy Calamari

I checked, checked and re-checked. This cooking method has been used by other AIPer’s as long as you’re sticking to AIP Compliant ingredients, you’re good!

Here’s What You’ll Need:

• Calamari - 6 Mantles or Bodies, cleaned and sliced into thin rings

• Coconut Cream - 1/2 Can - Thoroughly mixed

• Coconut Flour - 1 Cup

• Sea Salt - 1 TBSP

• Garlic Powder - 1 TBSP

• Olive Oil - 1 Cup

In a large soup pot start heating your olive oil over a medium low heat. It’s important to use a pot with high sides as it will protect everything from oil splatter. Do NOT cover, the steam will roll into the boil and go crazy, you’ve been warned. In two separate dishes have your coconut cream in one and your flour and seasonings mixed in the next. You’ll take your calamari ring and dip then thoroughly in the coconut cream then the flour mix, place to the side, don’t stack as they’ll stick together.

Once all of your calamari has been dredged, place it carefully, about a 1/2 cup at a time. I then tilt the pot, carefully to one side so the calamari is completely submerged into the hot olive oil. With a large metal mesh spoon stir frequently. I stirred the calamari in a circular motion up and out of the olive oil then it rolls back in. This method gets everything cooked nice and evenly without having to use a ton of olive oil. After a few minutes your calamari should be nice and golden crispy. Transfer to a paper towel to cool and repeat with additional calamari. Sprinkle with a little bit of salt and you’re ready!

For the pictured recipe I severed the salmon meatballs and crispy calamari over a bed of sweet potato noodles and Avocado Sauce. However, just like the salmon meatballs, you can easily serve this calamari as an appetizer with the avocado dressing as a dipping sauce.

Enjoy!

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