Salmon and ginger are my thing. Ginger, so fiery and zingy is my flavour of choice and I love to be creative with it. It introduces a refreshing punch to your morning juice, can be grated into a peppery olive oil dressing or folded into a crumbly summer cake, it just works. It also complements oily fish like salmon. I never seem to tire of this combination so today I used it in these Paleo salmon and ginger polpettes. A delicious and easy way to get more omega3 essential fatty acids into your diet.
These healthy baked polpettes are great for a high protein on the go snack or a speedy dinner. I’ve even sneaked in some hidden courgette to boost your veggie intake. The grated courgette makes them lighter than what would otherwise be a fishball.
Sometimes, ok almost always, I crisp up the salmon skin separately, catching it just as it turns golden, and crumble on top! The crispy skin is the best bit right?
Makes around 12 Paleo salmon polpettes
Serves 2 with salad plus left over polpettes for snacking
Paleo salmon and ginger polpette
- 400g of salmon, skinned, roughly chopped
- 1 small red onion (60g), finely chopped
- 1 small courgette (220g)
- 15g of fresh coriander, stalks removed
- 15 of fresh parsley, stalks removed
- 3 cloves of garlic (6g)
- 35g of fresh ginger, peeled and then grated
- 1 tablespoon of coconut flour
- 1 tablespoon of coconut aminos
- Juice of 1/2 a fresh lime
- Zest of 1/2 a large lemon
- 1 teaspoon of olive oil
Butternut and kale salad
- 1/2 of a butternut squash (320g)
- 1 tablespoon of extra virgin olive oil
- Pinch of pink Himalayan or sea salt
- 60g of baby kale
- 1 large carrot
- 10g of fresh mint leaves
- 35g of almonds (omit if on the AIP intro diet)
- 10g of fresh parsley, stalks removed
- 3 tablespoons of extra virgin olive oil
- 1 – 2 tablespoon of lemon juice
- 1 tablespoon of coconut aminos
- Pinch of salt and cracked black pepper
Preheat the oven to 200C (fan assisted.)
Peel the butternut squash. Chop into slices or cubes, your choice. Place on a baking tray and coat with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 35 minutes until soft and starting to caramalise.
Meanwhile, prepare the Paleo salmon and ginger polpettes.
Remove the skin from the salmon and chop fine.
Grate the courgette. Place in a muslin cloth and squeeze out the water.
Place all the salmon polpette ingredients in a food processor (bar the 1 teaspoon of olive oil) and blitz until combined. If too wet add a touch more coconut flour. Now add 1 teaspoon of olive oil, stir through by hand (don’t blitz again or the mix will become to wet) and place in the refrigerator for about 20 minutes. The mix should be firm enough to roll into polpettes but not too dry.
Line another baking tray with a sheet of greaseproof paper. Place the polpettes on the baking tray and cook for 25 – 30 minutes until golden and cooked through. Turn during cooking and option to drain any juices.
Mix the dressing ingredients together in cup. Massage the dressing into the kale and allow to rest for 3 – 5 minutes to wilt slightly and let the flavours infuse.
Peel and grate one carrot. I used a julienne peeler to make long thin strands but you can grate or chop fine, whatever you prefer.
Place the almonds on a baking tray and toast for 5 – 10 minutes until golden. Keep an eye on them to make sure they don’t burn. Give them a little shake half way through to ensure even cooking. Once cooked, remove from the oven and allow to cool.
Add the roasted butternut, almonds and carrot to the kale salad and mix. Top with your Paleo polpettes. If you like avocado, feel free to add some too. I think it totally works. If eating the polpettes on their own I recommend a drizzle of olive oil on them.