Grilled Salmon Meatballs With Green Goddess Sauce Recipes

GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE

Steps:

• Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use.
• Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted.
• Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce.

GREEN GODDESS SALMON WITH POTATOES AND SNAP PEAS

Steps:

• Heat the broiler to high with the rack about 6 inches from the broiler. On a sheet pan lined with a silicone mat or aluminum foil, toss the potatoes with 2 tablespoons oil, season with salt and pepper and spread out in an even layer. Broil until crispy and brown and just getting tender, about 10 minutes, turning with a spatula halfway through.
• Meanwhile, rub the remaining 2 tablespoons oil on both sides of the fish and season generously with salt and pepper. Remove the sheet pan from the oven, move the potatoes to the edges and nestle the fish between them, skin-side up. Broil until the skin is crispy, about 5 minutes. With a large spatula, flip the fish and continue to broil until the fish flakes easily but the center is still pink and glossy, 3 to 5 minutes. (If the potatoes are done after cooking the fish on the first side, pull them from the oven and transfer to a large serving bowl. If not, leave them until the fish is cooked to your desired doneness.)
• While the fish cooks, combine the parsley, mixed herbs, anchovy, garlic, lemon zest, yogurt and mayonnaise in a blender and purée until thick and uniformly green. Taste and season with salt and pepper as needed.
• Remove the fish and potatoes from the oven. Scrape the potatoes into a large bowl and toss with the snap peas and cucumbers; squeeze half the lemon over the top, season with salt and pepper and toss again. Cut the remaining lemon half into 4 wedges.
• Transfer the fish and vegetables to a platter and serve the dressing on the side; or divide the fish and vegetables among four plates and dollop with dressing. Sprinkle with dill and serve with lemon wedges.

KETO POACHED SALMON WITH GREEN GODDESS SAUCE

Steps:

• For the sauce: Combine the oil, scallions and garlic in a small unheated skillet. Turn the heat to low and cook undisturbed until the mixture begins to sizzle, about 30 seconds. Remove from the heat. Transfer the mixture to a small food processor. Add the parsley, sour cream, lemon juice, mayonnaise, tarragon, dill and anchovy and pulse to mix, then blend until smooth. Season with salt and pepper to taste.
• For the salmon: Sprinkle the fish all over with 1 teaspoon salt and 1/4 teaspoon pepper. Add the dill and lemon slices to a large skillet with high sides. Pour in the wine and 1 cup water, then bring to a boil. Reduce to a simmer and place the fish on top of the lemon and dill. Cover and poach until the fish is just cooked through and flakes easily when lightly pressed with a fork at its thickest part, depending on the thickness of the fish, 8 to 12 minutes.
• Just before serving, warm the oil in a large skillet over medium heat. Pat the salmon skins dry with a clean towel, then add to the skillet and sprinkle with a pinch of salt. Cook, turning with tongs, until lightly browned and beginning to crisp, 4 to 6 minutes. (The skin will crisp up further as it cools.) Spread 1 to 2 tablespoons of the sauce on 4 plates. Top each with a piece of salmon. Garnish each with a salmon skin "chip" and serve with the remaining sauce on the side.

GRILLED SALMON MEATBALLS WITH GREEN GODDESS SAUCE

Steps:

• Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have a spray water bottle ready for taming any flames.
• Meanwhile, trim off and discard the root ends and dark-green parts of the scallions, then finely chop the remaining scallions to yield 1/4 cup. Squeeze the juice of the lemon into a measuring cup to yield 1 tablespoon. Finely chop the parsley and tarragon (together is OK) to yield 2 tablespoons plus 2 teaspoons; those can go into a cup with the lemon juice.
• Cut the salmon into chunks and place in a food processor. Pulse until coarsely chopped. Add half of the scallions, plus the panko, 2 tablespoons of the mayonnaise, the mustard, salt and pepper; pulse to incorporate. Refrigerate (in the covered food processor bowl, minus the blade) for 15 minutes.
• While the meatball mixture is chilling, make the sauce: Whisk together the lemon juice and anchovy paste in a medium bowl until the anchovy paste has dissolved, then whisk in the remaining 1 cup mayonnaise, the remaining scallion, and the parsley and tarragon (if the herbs were not already combined with the lemon juice). Season with pepper to taste. Cover and refrigerate until ready to use.
• When ready to grill, use nonstick cooking oil spray to grease the inside of the meatball grill basket or vegetable basket for the grill, or an aluminum screen made for grilling.
• Use clean, dampened hands to form 12 meatballs of equal size, placing them in the basket or on the screen as you work. Place the basket or grill screen on the grill grate; close the grill lid and cook for 3 minutes, so the undersides of the salmon meatballs brown lightly in spots. Then turn over the meatball basket or use 2 forks to turn over the meatballs in the vegetable basket or on the grill screen. Cook for 3 minutes; the salmon will be opaque and just cooked through. Transfer to a platter. Serve with the sauce on the side.