May 24

Salmon Meatballs


Being in a land-locked state sometimes people forget that Seafood can still comprise a large part of our diets. We get a tremendous amount of fresh fish from the great lakes. Walleye, Perch, Lake Trout, Steelhead, Coho Salmon, King Salmon, and several other line-caught fish are all widely available to us. We can also source seafood from the coasts and pretty much anywhere else around the world. There is a lot of great wild seafood and even open-water farmed seafood to be had. We love Faroe Island salmon because it comes from the cold Atlantic waters north of Scotland. They raise the fish in the ocean waters in massive net systems. The fish get the benefit of cold clean ocean water, a diet of natural ingredients, and no chemicals, antibiotics, or other additives that ultimately get passed on into the tissue.

Our Salmon meatballs are made in house by hand. We found a great recipe for these little bites in a cookbook from Seattle. After a quick test run of them we fell in love with the recipe! We grind up fresh salmon and blend it with a long list of veg, herbs, and spices. We then mix in cooked bulgur wheat and a little egg to hold it all together while baking. They are delicious fish bites that are great when dipped in dill yogurt dip.

There is a lot of cool stuff to be done with seafood. If you enjoy fresh fish, then give this week’s dinner for two a try. You might also peruse our seafood section as we continue to add more and more seafood options to the list.


faroe island, fresh fish, salmon, scotland, seafood, tilapia

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