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Spinach & Dill "Fishballs"
Mia doesn't eat meats and every time I make meatballs I ensure she doesn't feel left out. Now she is much more aware about food and it is usually attracted to whatever is in my plate. For this reason, I made a healthier / fish-ie version of this traditional recipe.
One of her favorite food is spinach, so I try to incorporate the green leafy veggie everywhere. Spinach is rich in protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, among others.
The health benefits of eating spinach include blood glucose control, reducing blood pressure, improving bone health, lowering the risk of developing asthma, maintaining vigorous brain function, memory and mental clarity, reduces Inflammation, reduces risk of cataracts and even treats and prevents cancer.
What do you need?
0.450 Lbs. Wild Cut Salmon
1/4 Onion
2 Scalions
1 Garlic clove
20 Spinach baby leaf
Bunch of dill
1 Tbls. Olive oil
1 Tsp.Dijon mustard (optional)
Salt & pepper to taste
What to do?
Ground the salmon on the food processor until it has a uniform texture
Cut all the vegetables in small pieces or simply process them, separately from the salmon
Season the ground salmon with salt, pepper and the dijon mustar and add the veggies
Make small "balls"and let set in the fridge for 5 minutes
Wipe a frying pan with the olive oil and cook the "fishballs" until browned
Once the "fishballs" are all browned, add 2 tablespoons of water to ensure the fish is cooked through
Voila!
Tips, variations & more:
If you dont like the texture of the ground salmon, you can always add eggs and breadcrumbs or oats
You can also dress the fishballs with Napolitana sauce
