Months ago, I read an interview with Mandy Moore talking about her healthy snacking habits. She mentioned she loved to “ . . . mush salmon with herbs and roll them in chopped nuts and seeds.” It sounded healthy, satisfying, and easy (and I do love Mandy) so I gave it a try.
These little salmon truffles would be a great way to use up bits of salmon that are too small to BBQ. Dill could be swapped with or accompanied by chives, parsley, or basil. And most nuts or seeds would work! As you form your truffles, thoroughly mush and smush to ensure they stay together!
Eat alongside crackers and hummus, a crudité spread, or pop a few in a bowl of salad or rice. Easy lunch or healthy app? Chee-eeeck!
FOOD LA LA RECIPE: SALMON TRUFFLES
Ingredients:
½ pound raw, wild salmon
3/4 tsp salt
2 tbs chopped dill
½ cup cashews or hemp seeds
Coconut oil
Steps:
Cut salmon into small chunks – put in bowl with dill and salt – with your hands, mush into compact balls about ¾”.
If using cashews, pulse in a blender until you get a pebbly consistency. Roll each ball in either crushed cashews or hemp seeds, then transfer to a plate. Chill for 30 minutes.
Warm coconut oil over medium high heat. Gently add salmon truffles and flip after 1 minute, then cook for another 2 minutes. Serve and enjoy!