Got Canned Salmon? Make these Salmon Meatballs with Potatoes

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Drain the salmon cans into a fine sieve over a bowl, then flake the salmon into a large bowl.
2. Add the breadcrumbs, eggs, onion, carrot, garlic, parsley and paprika, season with salt and pepper, and mix well.
3. Mash the mixture into a paste-like texture. Shape into golf-ball-sized balls. If too dry, add some whisked egg; if too wet, add more breadcrumbs.
4. Heat the olive oil in a large frying pan over medium heat.
5. After a couple of minutes, add the meatballs in a single layer, spaced apart. Fry for 8 to 10 minutes, until golden all over. Remove and set aside.
6. While the meatballs fry, cut the washed and dried potatoes into bite-sized pieces, place in a pot in a single layer, add just enough water to barely cover, season generously with salt, and heat on high.
7. In the same pan over medium heat, add the chopped onion and garlic and stir for 3 to 4 minutes, until translucent. Add the flour and stir for 2 minutes. Add the vinegar, thyme, salt and pepper and stir quickly.
8. Slowly add the broth while stirring constantly, until the sauce is slightly creamy. Return the meatballs to the pan, turn to coat, lower to medium-low and simmer.
9. Boil the potatoes for 15 to 20 minutes, until just cooked through (a toothpick should pierce them easily). Drain in a colander.
10. Serve the potatoes topped with some meatballs and sauce, and sprinkle with fresh parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggCarrotPotatoBreadcrumbSalmon