Salmon Meatball Sub
Salmon Meatball Sub
Meatball subs with tangy sauce on a golden toasted bun....it makes my mouth water because it is truly ...SOOOO good! This may be your next family fave!
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theingredients
Serves 2
Time: 20 minutes
2 sub buns
1 cup iceberg lettuce shredded
10 salmon meatballs
1 recipe Louie tartar sauce
Salmon meat balls
12 oz salmon
3 tbsp panko bread crumb
3 Tbsp (45ml) milk
1 Tbsp garlic minced
1 Tbsp tarragon chopped
1 Tbsp dill
1 Tbsp lemon zest
1 tsp salt
¼ tsp pepper
½ tsp chilli flakes
Louie tartar sauce
½ cup (125ml) mayo
1 Tbsp (15ml) ketchup
1 Tbsp capers
1 Tbsp red onion minced
1 Tbsp (15ml) lemon juice
½ tsp (2.5ml) Dijon mustard
1 Tbsp gherkins minced
¼ tsp smoked paprika
themethod
- Preheat oven to 325 degrees F.
- In small bowl combine panko breadcrumb and milk, let soak for 2 minutes.
- In food processor combine salmon, garlic, tarragon, salt, pepper, chilli flakes, lemon zest and dill. Blitz for about 10 seconds, stop. Remove lid and scrape down side to make sure everything is combined.
- Remove breadcrumbs from milk, lightly squeeze to remove excess milk, add to food processor.
- Blitz for another 5 seconds.
- Remove mix from food processor, roll into 1 oz balls roughly 1 inch in diameter.
- Place on parchment lined baking try, bake for 7 minutes.
- Serve on a toasted bun with Louie sauce, lettuce and your favourite pickles.