Crispy Salmon Spheres With Lemon Herb Aioli

Recipe by The Food Gays

“As far back as I can remember, salmon has been something that has brought my family together. I have vivid memories from childhood, around the age of 11 or 12, waking up early in the morning and heading out with a big group of us to go fishing for salmon in Port Alberni. Everyone worked together to gather fish for the entire family. It was hard work, no doubt, but always a lot of fun too. My aunt and grandma would spend hours gutting and cleaning the catch, then deciding what would be canned, smoked, vacuum packed for winter, or just cooked straight away.

Adrian and I created this recipe with the idea of family and gathering in mind. A shareable dish that’s easy enough to prepare, these irresistible Crispy Salmon Spheres with Lemon Herb Aioli pair beautifully with Nk’Mip Chardonnay. With its crisp notes of pineapple, pear and citrus, it’s the perfect wine to sip and enjoy with family and friends while you create new memories this summer season.

It’s easy to see why food nostalgia is so strong with most of us—it’s what connects us all. And each of us has a different story to tell, which is part of what makes it so unique.”— Jeremy Inglett, The Food Gays

Crispy Salmon Spheres Recipe

Crispy Salmon Spheres Ingredients

• 1 lb fresh salmon fillet; deboned and skinless
• 1¾ cup panko bread crumbs
• 2 tbsp light mayonnaise
• ¼ cup onion, finely grated
• ½ tsp garlic, finely grated
• 2 tbsp finely chopped fresh parsley and celery leaf
• ½ tsp salt
• 1 tsp lemon zest, fine
• ½ cup all-purpose flour
• 2 large eggs; whisked
• 3 cups canola oil

Instructions

1. Cut salmon finely and add to a medium-sized bowl. Add ¾ cup panko, mayonnaise, onion, garlic, herbs, salt and lemon zest.
2. Stir the salmon mixture up with a fork until well combined. Use a 1/8 cup measuring cup to portion out the salmon spheres on a parchment lined tray. Set in the freezer, uncovered, for 10-15 minutes before dredging.
3. Prepare three medium-sized bowls: one with all-purpose flour, one with the eggs and the last one with the remaining 1 cup of panko.
4. Remove the salmon spheres out of freezer and dip and roll each sphere in the order of flour, egg and lastly, panko. Set on plate ready for deep-frying.
5. Heat 3 cups of canola oil to 375 F and fry the salmon spheres for 2 to 3 minutes or until the spheres are a nice golden-brown colour. Set on a paper towel to soak up any extra oil and serve with lemon herb aioli.

Lemon Herb Aioli Ingredients

• 4 tablespoons light mayonnaise
• ½ lemon, zest and juice
• 1/8 cup flat leaf parsley, finely chopped

Instructions

1. Combine all ingredients in a bowl.
2. Chill for 10 to 15 minutes before serving.