Well actually these delicious Thai flavoured salmon balls aren't nearly as hot as the title of this blog suggests! Just thought it would be a bit of fun:)
From the great Leslie Waters of Ready Steady Cook fame - where is she now?! - this dish never fails to comfort me, its coconut-scented broth enhanced by great handfuls of spinach and eye-catching verdant peas.
Don't be afraid of the salmon balls - they will look incredibly gloopy and sticky when you blitz them with the egg and breadcrumbs and my favourite Thai 7 spice mix, but they will magically come together and transform into little pillows of deliciousness.
We are cheating a little bit as obviously I am picking next to nothing from the allotment at the moment, although the first stick of rhubarb came home yesterday and apparently some of my winter lettuces are ready. So my spinach is shop bought and I am breaking my rule that I would only post recipes using ingredients that I'd picked myself but couldn't resist telling you about this one.
I have no link so here is the recipe for you.
Use a blender to process 1lb of salmon fillet and two ounces of breadcrumbs
Then add a beaten egg and a teaspoon of Thai 7 spice seasoning and blitz again.
You can then shape the mixture into tiny balls with wet hands but I find it works just to scoop out tablespoons of the mixture into a pan of hot oil and brown for two to three minutes on each side.
These can then be transferred to a baking tray and are cooked at 180 degrees in a fan oven for ten minutes while you make the coconut broth.
Fry two tablespoons of tomato paste (they recommend sun dried but I just use ordinary tomato puree) with 2 teaspoons of Thai 7 spice seasoning for a minute.
Blend in a 400mls can of coconut milk (I always use the half fat one) and 200mls of veg stock.
Simmer for four minutes and add four ounces of frozen peas and allow to cook before adding spinach and just allowing to wilt.
Put the salmon balls in shallow bowls and ladle over the coconut gravy.
It suggests serving with rice but I can promise you this dish is so rich and filling it will satisfy you completely on its own:)
We are cheating a little bit as obviously I am picking next to nothing from the allotment at the moment, although the first stick of rhubarb came home yesterday and apparently some of my winter lettuces are ready. So my spinach is shop bought and I am breaking my rule that I would only post recipes using ingredients that I'd picked myself but couldn't resist telling you about this one.
I have no link so here is the recipe for you.
Use a blender to process 1lb of salmon fillet and two ounces of breadcrumbs
Then add a beaten egg and a teaspoon of Thai 7 spice seasoning and blitz again.
You can then shape the mixture into tiny balls with wet hands but I find it works just to scoop out tablespoons of the mixture into a pan of hot oil and brown for two to three minutes on each side.
These can then be transferred to a baking tray and are cooked at 180 degrees in a fan oven for ten minutes while you make the coconut broth.
Fry two tablespoons of tomato paste (they recommend sun dried but I just use ordinary tomato puree) with 2 teaspoons of Thai 7 spice seasoning for a minute.
Blend in a 400mls can of coconut milk (I always use the half fat one) and 200mls of veg stock.
Simmer for four minutes and add four ounces of frozen peas and allow to cook before adding spinach and just allowing to wilt.
Put the salmon balls in shallow bowls and ladle over the coconut gravy.
It suggests serving with rice but I can promise you this dish is so rich and filling it will satisfy you completely on its own:)
