Ingredients
- 2 tablespoons ghee
- 2 garlic cloves, minced
- 1/3 cup onion, chopped
- 1 pound wild salmon, boneless and minced
- ¼ cup chives, chopped
- 1 egg
- 2 tablespoons Dijon mustard
- 1 tablespoon coconut flour
- Salt and black pepper to the taste
For the sauce:
- 4 garlic cloves, minced
- 2 tablespoons ghee
- 2 tablespoons Dijon mustard
- Juice and zest of 1 lemon
- 2 cups coconut cream
- 2 tablespoons chives (chopped)
Instructions
- Heat up a pan with 2 tablespoons ghee over medium heat, add onion and 2 garlic cloves, stir, cook for 3 minutes and transfer to a bowl.
- In another bowl, mix onion and garlic with salmon, chives, coconut flour, salt, pepper, 2 tablespoons mustard and egg and stir well.
- Shape meatballs from the salmon mix, place on a baking sheet, introduce in the oven at 350 degrees F and bake for 25 minutes.
- Meanwhile, heat up a pan with 2 tablespoons ghee over medium heat, add 4 garlic cloves, stir and cook for 1 minute.
- Add coconut cream, 2 tablespoons Dijon mustard, lemon juice and zest and chives, stir and cook for 3 minutes.
- Take salmon meatballs out of the oven, drop them into the Dijon sauce, toss, cook for 1 minute and take off heat.
- Divide into bowls and serve.
- Enjoy!
** Nutrition per serving: 4 servings, Each has Calories 171, Fat 5g, Protein 23g, Carbs 6g