by Kinsey Brown

Rhubarb BBQ salmon meatballs

by Kinsey Brown

Recipe by Kinsey Brown, @ironandpearls

This recipe combines two of my favorite summer flavors; wild salmon and fresh rhubarb! While Alaska may have bountiful seafood in the summer, it is more difficult to grow fresh produce in our northern climate. Rhubarb is one plant I can always count on in my garden and it’s beautifully colored stalks lend a delicious tanginess to the rich flavor of wild salmon. These salmon meatballs easily sit alongside any traditional cookout side like creamy coleslaw or herby potato salad.

Ingredients

Sauce:

3 cups chopped rhubarb

1 cup brown sugar

1/2 cup chopped yellow onion

1 tsp cinnamon

1 clove diced garlic

1 tsp salt

2 tsp Worcester

1/2 tsp allspice

1/4tsp liquid smoke

1/4 cup water

Meatballs:

1 lb salmon mince

1 egg

¼ cup panko crumbs

1 tsp fennel seed

2 tsp dill

1 tsp black pepper

2 diced green onions

¼ cup finely diced shallot

Instructions

To create the rhubarb barbecue sauce, add the chopped onions and rhubarb, apple cider vinegar, and brown sugar to a medium sauce pan. Cook over medium heat and stir until sugar is dissolved. Add all other ingredients and bring wait for mixture to bubble. Reduce heat to low and simmer for 20 minutes stirring regularly to help the sauce thicken. Remove from heat and allow to cool.

In a mixing bowl, combine all ingredients for salmon meatballs, and mix well. Using a large spoon or ice cream scoop for meatballs and place evenly spaced apart on a parchment line baking sheet. If the mix has trouble sticking together add 1 tablespoon flour. Bake meatballs on convection at 350° for 20 mins or until crispy brown on the bottom.

Meatball can either be tossed in sauce or served on the side. Both items freeze well!

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