Salmon Balls with Kalamata Olives in Tomato Sauce

Salmon Balls with Kalamata Olives in Tomato Sauce

4 servings | 1 hour 15 minutes

Fish balls:
1 ⅓ pounds/600 grams skinless salmon fillet, ground
1 medium white onion, chopped
3 garlic cloves, chopped
½ cup cilantro leaves
½ cup parsley leaves
1 teaspoon lemon zest
1 large egg
2 tablespoons breadcrumbs
1 tablespoon olive oil
1 tablespoon sweet paprika
1 teaspoon salt
½ teaspoon ground black pepper

Sauce:
1 cup/200 grams Kalamata olives, pitted
4 medium tomatoes, peeled and diced
10 garlic cloves, smashed
1 fresh or dried hot chili pepper
½ cup cilantro, finely chopped
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon turmeric
1 tablespoon sweet paprika
Juice of ½ lemon

Make the fish balls by chopping the onion, garlic, cilantro, and parsley in a food processor. Transfer to a bowl and mix with salmon, lemon zest, egg, breadcrumbs, olive oil, paprika, salt, and pepper. Form into balls and refrigerate for 20 minutes.

Heat a skillet with olive oil over medium heat. Fry the fish balls until lightly golden on both sides, then transfer to a paper towel–lined plate.

In a wide sauté pan, heat olive oil and sauté garlic briefly. Add tomatoes, paprika, turmeric, salt, and black pepper, and cook for 7 minutes until slightly reduced. Stir in the olives, cilantro, chili, lemon juice, and enough water to reach halfway up the pan. Cover and bring to a boil.

Add the salmon balls, cover, and simmer for 25 minutes. Transfer the pan to a preheated 375°F/190°C oven and cook for 10 minutes more. Sprinkle with cilantro and serve warm.

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