Salmon Balls - olive oil

Method

• 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.
• Preheat the oven to 450F.
• Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
• Set aside.
• 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.
• 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.
• Roll the mixture into round, golf ballsize 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.
• Roast for 15 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.