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Salmon and Bulgur Meatballs

Serves 8-10

© by Charity Burggraaf

Salmon was a mainstay of the indigenous people of the Wenatchee Valley in Central Washington. This recipe is from acclaimed Seattle Chef Zoi Antonitsas. To grind the fish, chop it, freeze for 20 minutes, and then pulse in a food processor to a ground meat–like consistency.


  • Red Onions 2, finely chopped
  • Garlic 2 cloves, finely chopped
  • Feta 1/2 cup, crumbled
  • Eggs 3 extra-large
  • Ground Cinnamon 1/2 tsp
  • Ground Cumin 2 tsp
  • Aleppo Pepper or Red Pepper Flakes 1 Tbs
  • Zest and Juice of 2 Lemons
  • Kosher Salt 2 Tbs
  • Freshly Ground Black Pepper 2 Tbs
  • Cooked Bulgur Wheat 2 cups
  • Fresh Italian Parsley chopped, 1/2 cup
  • Fresh Dill chopped, 1/4 cup
  • Fresh Mint chopped, 1/4 cup
  • Dried Currants 1 cup (optional)
  • Pistachios 1 cup, toasted (optional)
  • Ground Salmon or any Seasonal Fish 4 lbs
  • Tzatziki Sauce to serve
  • Greek Salad to serve

Cook It

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Combine all ingredients except fish and accompaniments in a large bowl and mix well. Add fish and mix until just combined. Shape mixture into golf ball–sized meatballs (about 1/4 cup each) and place on the prepared baking sheet. (Do not overcrowd, or the meatballs will not brown properly.) Bake for 20 to 25 minutes, rotating once, until meatballs caramelize and the internal temperature reaches 145°F (be careful not to overcook). Increase oven temperature to broil and cook for another 5 minutes until browned.
  3. Serve the meatballs with tzatziki sauce and Greek salad.
Excerpted from Seattle Cooks: Signature Recipes from the City’s Best Chefs and Bartenders by Julien Perry (C) 2018 Reproduced by permission of Figure 1. All rights reserved.