This is our play on classic poached salmon. It’s almost a croquette, and is perfect served with Lemon Cream Sauce (page 64) or with Classic Tomato Sauce (page 56) over spaghetti. If you prefer, try swapping freshly chopped dill for the tarragon, as it’s also a natural partner with the salmon.

　　

Ingredients

Makes about 2 dozen 1 1/2-inch meatballs

　　4 tablespoons olive oil

　　2 pounds salmon fillet, skin and bones removed

　　1 onion, finely diced

　　2 celery stalks, finely diced

　　1/2 cup mayonnaise

　　2 large eggs

　　3/4 cup bread crumbs

　　1/4 cup chopped fresh parsley

　　2 tablespoons chopped fresh tarragon

　　2 teaspoons salt

　　1/2 teaspoon freshly ground black pepper

　　

Step 1

Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.

　　

Step 2

Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.

　　

Step 3

Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.

　　

Step 4

When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.

　　

Step 5

Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

　　

Step 6

Roast for 15 minutes, or until the meatballs are firm and cooked through.

　　

Step 7

Allow the meatballs to cool for 5 minutes in the baking dish before serving.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.