Fusion Cuisine: Atlantic Salmon Comfort Kibbeh Balls

Making: 14 pcs

INGREDIENTS

Kibbeh Mixture

200ml fine #1 bulgur wheat
1/2 cup water
1/2 red onion, chopped (about 75g)
1/4 cup mint
1 and 1/2 teaspoons salt
200g salmon, chopped
1 teaspoon 7 spice mix

*For the 7 spices mix:
5 tablespoons garam masala
2 tablespoons black pepper
2 tablespoons cinnamon
1 tablespoon turmeric
1 tablespoon paprika
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon cayenne pepper

Salmon Filling

1 tablespoon olive oil
300g ground salmon
1/2 red onion, chopped (about 75g)
1/4 teaspoon salt
1/2 teaspoon 7 Spice
2 tablespoons cracked almonds

INSTRUCTIONS

Make the Salmon Filling

1. In a pan, heat olive oil over medium heat.
2. Sauté the red onions until they become translucent.
3. Add the ground salmon, cooking until it is partially done, approximately 5 minutes.
4. Season the mixture with salt and the aromatic 7 Spice blend.
5. Gently fold in the delightful cracked almonds.

Make the Kibbeh Mixture

1. Place bulgur wheat in a medium bowl, add water, and let it fluff for 10 minutes to absorb all the liquid.
2. Add chopped red onion, mint, salt, aromatic 7 spices, and chopped salmon. Transfer the soaked bulgur to a food processor.
3. Blend until a smooth fish meat paste is formed.

Assemble and bake

1. Moisten your hands with water, then scoop approximately 2 tablespoons of the kibbeh mixture. Use one finger to create an indentation in the center of the scooped mixture, and carefully hollow out the inside until it resembles a half shell.

2. Fill the hollowed portion with about one tablespoon of the salmon mixture, then seal the shell and shape it into a football using your hands. Place the formed salmon kibbeh ball on a tray and repeat the process for the remaining mixture and filling.

3. Preheat the oven to 350°F. Lightly spray olive oil on the surface of each salmon kibbeh ball and arrange them on parchment paper.

4. Bake for 10 minutes, then turn each salmon kibbeh ball and bake for an additional 5 minutes. Turn again and bake for another 5 minutes.

5. Remove the salmon kibbeh balls from the oven. Serve them warm and consider pairing with a delightful cucumber yogurt sauce if desired.