My husband Howard and son Ted love chorizo! Therefore I know when I serve them a meal like this one it’s going to be eaten. Although, I had to serve this dinner three of times before it got my little families seal of approval! The first time I cooked it I was told I needed to add more chunky pieces to the fish balls. The next attempt was better but I needed to add more chorizo. My final attempt was perfect, according to Howard and Ted.
All jokes aside these fish balls are a great all year round dinner. They could also be served on a special occasion such as Christmas or even a birthday. We normally eat salmon on Christmas Eve so this may be one dinner I will try this year. The fish balls could also be served at a party with ketchup as well. It’s a very versatile dish that’s a really tasty treat too. We really enjoyed this dish (once there was enough chorizo) and we hope you do too.
What’s your favourite chorizo dish? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp Knife
- Chopping board
- Fish Knife
- Tablespoon
- Mixing Bowl
- Food processor
- Grater
- Colander or sieve
- Large Saucepan
- Teaspoon
- Stirring or wooden spoon
Ingredients
- Salmon x 4 fillets
- Chorizo x 160g
- Ground almond x 4 tbsp
- Water x 4 tbsp
- Salt and pepper to taste
- Onion x 1
- Courgette x 1
- Rice x 300g
- Tinned tomatoes x 1 400g tin
- Chicken stock x 600mls
- Tamari x 2 tbsp
- Tomato puree x 2 tbsp
- Dried mixed herbs x 2 – 4 tsp
- Salt and pepper to taste
Method
- Preheat the oven to 180°C or gas mark 4.
- In the small mixing bowl add the ground almonds and water.
- Set this aside for five minutes or so.
- Score the chorizo down one side and remove the skin.
- Slice and dice the chorizo.
- Turn the salmon flesh side down onto the chopping board.
- Put your hand on top of the salmon and carefully slice off the skin from all of the fillets.
- Cut the salmon into chunky pieces and put into the food processor.
- Add in about three quarters of the chorizo and set the other 1/4 aside.
- Pour in the ground almonds and water.
- Sprinkle over salt and pepper to taste.
- Blend all of these ingredients together in the slow cooker.
- Once everything is blended stir in the leftover chorizo pieces.
- Wet your hands under a tap.
- Grab a tablespoon and spoon out a piece of the salmon mixture.
- Roll the mixture between your hands and place on the plate.
- Repeat the process until all the mixture is used.
- Put the fish balls onto a plate and store in the fridge.
- Peel, slice and dice the onion.
- Next peel the courgette and grate it.
- Wash the rice through the colander in the sink.
- Set these ingredients aside.
- Put the saucepan onto a high heat on the hob.
- Add oil to the base of the pan and leave to heat up.
- Once the pan is hot add in the onion.
- Fry the onion until is starts to become clear and see through.
- Next add in the grated courgette and fry for a further minute or so.
- Now put the rice in and fry until the rice starts to become see through.
- It should take a minute or so.
- Pour in the tomatoes and stock.
- Add in the tamari and tomato puree.
- Sprinkle over the dried mixed herbs, salt and pepper.
- Stir all of these ingredients and put the lid on.
- Bring these ingredients to the boil.
- Turn the heat down and leave to simmer.
- Remove the plate from the fridge and put the fish balls onto a baking tray.
- Place in the oven for 15 – 20 minutes.
- Once the liquid has been absorbed into the rice it should be cooked.
- If it still tastes to hard add a little more water.
- Turn the heat up and continue stirring the ingredient in the saucepan.
- When everything is cooked add in a handful of spinach.
- Stir the spinach into the rice.
- Once the spinach has wilted, remove the pan from the heat.
- Take the fish balls from the oven.
- Then serve and enjoy.
Salmon and Chorizo Fish Balls on a Herby Tomato Rice was a huge hit in our house. Howard and Ted ate most if not all of their dinners. Their plates were so clean I could have put them back in the cupboard. The fish balls were juicy and tasted meatier with the chorizo. I have made fish balls in the past but never with chorizo and I have to say they were definitely chunkier too. You cook make the fish balls in advance of a meal and store them in the freezer before cooking them. Unfortunately you can’t freeze the rice but the uncooked fish balls would be ok. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 