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Polpettes di Salmone (Salmon Meatballs) in a Roasted Tomato and Red Pepper Sauce

December 28, 2013 by Joan Nova in Fish/Seafood, Italian, Pasta, Recipe Development | 15 Comments

Everyone loves spaghetti and meatballs, don’t they? I do too, but I like to play around with different approaches — always trying to make it lighter, healthier and a little more modern.

Many people quibble about whether to  add cheese or not on pasta dishes with fish. I don’t believe in sticking to other people’s rules. I say ‘go with what you enjoy’. In this case I added cheese.

This was a relatively simple dish to prepare. The roasting of the fresh tomatoes and the addition of sweet red pepper to the sauce balanced the acidity and added a complementary flavor to the salmon.

Polpettes di Salmone (Salmon Meatballs) in a Roasted Tomato and Red Pepper Sauce
 
A lighter, healthier, different approach to spaghetti and meatballs.
Author:
Ingredients
  • skinned and diced fresh salmon fillets
  • salt and pepper
  • handful of chopped parsley
  • chopped red onion
  • roasted garlic cloves
  • beaten egg
  • panko crumbs (Italian seasoned)
  • plum tomatoes
  • red bell pepper
  • olive oil
How To
  1. Roast whole tomatoes and quartered pepper with a couple of cloves of garlic in olive oil for about an hour.
  2. Cool, then puree with a little of the oil from the roasting pan.
  3. Carefully peel skin from salmon with sharp knife and dice fish.
  4. Add and mix salt + pepper, beaten egg, onions, roasted garlic clove, grated cheese, parsley and panko crumbs.
  5. Shape meatballs and sprinkle additional panko on top.
  6. Refrigerate for 30 minutes before baking.
  7. Bake at 350 degrees for about 30 minutes, turning a few times.
  8. While pasta is cooking, add polpettes to sauce and simmer for about 10 minutes with a few pieces of torn basil.

 

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

15 Comments

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  1. sippitysup says:

    I never knew there was a dispute about the cheese. Bring it on. GREG
    sippitysup recently posted..Simple Brussels SproutsMy Profile

    • Joan Nova says:

      Oh, Greg … there are plenty of snooty Italian restaurants that refuse to give patrons cheese (even if asked) if they’re eating a fish dish. Obviously they lose repeat customers but stick to their lofty ideas.

  2. Foodiewife says:

    What Greg said. Beautifully plated, and a beautiful alternative to traditional meatballs.
    Foodiewife recently posted..Vegetable Ragu with Creamy Mascarpone PolentaMy Profile

  3. bellini says:

    Agreed about the snooty restaurants and their lack of cheese and seafood, even in Italy taboo in most places. I have this with tuna, but I like the salmon twist Joan, because I LOVE salmon.

  4. Loving this recipe. My kids will LOVE this!
    Brenda Benoit recently posted..Ring In 2014 With Bar Crudo’s Nye Prix-Fixe MenuMy Profile

  5. I got booted off The Taste for that crime! And that was with grilled oysters! Well plated for the shot, Joan. Looks most delicious.
    La Diva Cucina recently posted..Miami ART WEEK 2013 Recap by La Diva CucinaMy Profile

  6. Another lovely, imaginative dish. I always think I am creative enough until I read your posts and then I think,”I wouldn’t have thought to pair these ingredients.” And it’s true, I wouldn’t have thought to make salmon meatballs, but of course they sound splendid! I agree, if you want cheese with fish, have it! Happy New Year, Joan, to you and your family.
    Victoria of Flavors of the Sun recently posted..Curried Pear Soup with Sesame-Honey Yogurt GarnishMy Profile

  7. I have no sour grapes but nor do I have any interest either. Didn’t end up liking the show, actually.
    La Diva Cucina recently posted..Miami ART WEEK 2013 Recap by La Diva CucinaMy Profile

  8. I am not snootie but I do not like cheese on fish never did and I have tried, but this dish with that beautiful sauce just screams for a few shavings..
    platanos mangoes recently posted..FELIZ NAVIDAD Y UN PROSPERO 2014 – MERRY CHRISTMAS AND A HAPPY 2014My Profile

    • Joan Nova says:

      That’s my opinion exactly — it’s not so much what protein is served with the pasta but, more importantly, the sauce as to whether or not to use cheese.

  9. Just love your, as you put it, updated spaghetti and meatballs! Looks wonderful. Happy New Year!
    Evelyne@cheapethniceatz recently posted..Happy New Year with a Marzipan Topped Light Fruit CakeMy Profile

  10. What a terrific quote. And the same to you and your family. I’ll be looking for you in SMA in 2014–we will have such fun.
    Victoria of Flavors of the Sun recently posted..Curried Pear Soup with Sesame-Honey Yogurt GarnishMy Profile

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