Servings4
Ingredients
ADVERTISEMENT
Instructions
- Mix chopped salmon with egg, 40 g panko, dill, Dijon, salt and pepper. Shape into small, firm balls and chill for 10 minutes.
- Roll the balls in extra panko, pressing gently so the coating adheres.
- Blend goat cheese and Greek yoghurt into a dip; loosen with a teaspoon of water if needed and season with black pepper.
- Heat oil in a non-stick pan and cook the balls, turning gently, for 7–9 minutes until golden and cooked through. Work in batches.
- Toss apple and baby leaves with lemon juice. Serve the warm salmon bites with the salad and goat cheese dip.
Kitchen note: Keep the pieces an even size and give them room in the pan or on the serving plate.
Why you'll like this recipe
- Lemon, parsley and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: seasonal salad and tangy goat cheese dip.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry the salmon thoroughly before coating; surface moisture is the enemy of a crisp crust.
- Cook in batches and leave space between pieces so they fry rather than steam.
- Keep the sauce beside or beneath the fish until serving to protect the crust.
What to serve with it
The apple salad and tangy goat cheese dip make these bites lighter and sharper than the sweet-chili salmon bites.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.