YIELD: 4 servings
1 lb. wild Alaska salmon, coarsely chopped
4 cloves garlic, chopped
¼ cup onions, chopped
2 Tbsps. parsley, chopped
1 tsp. salt
1 tsp. black pepper
½ cup panko breadcrumbs
¼ cup Parmesan, grated
1 tsp. lemon juice
1 egg, beaten
For sauce:
1 Tbsp. olive oil
1 Tbsp. garlic, chopped
2 cups pureed tomatoes
1 tsp. salt
1 tsp. black pepper
1 large tomato, diced
1 Tbsp. basil, chiffonade
¼ cup ricotta
1 lb. spaghetti, cooked al dente
1. In large bowl, add salmon, garlic, onions, parsley, salt, pepper, panko, Parmesan, lemon juice and egg; mix well. Portion into balls. In pre-heated 350°F oven, bake salmon meatballs until internal temperature reaches 165°F and cooked through, about 10 minutes.
2. For sauce: In large saucepan, over medium-low heat, add olive oil and garlic; sweat until garlic is fragrant. Add pureed tomatoes, salt, pepper; simmer for a few minutes. Add diced tomatoes, spaghetti and basil; heat through.
3. Plate with a bed of pasta and sauce, salmon meatballs, ricotta and garnish with Parmesan and basil.
