Instructions
1
Preheat the oven to 180 degrees Celsius, place a non-stick skillet over medium heat then add in the butter. Once the butter melts, add in the onions and garlic then sauté for about three minutes then set aside in a clean plate to cool.
2
Using a large mixing bowl, add in the salmon, mustard, chives, egg, coconut flour, and salt to taste alongside the cooked onions and garlic the mix properly to combine. Make small balls out of the mixture then place them into a silicone muffin pan.
3
Place the muffin pan into the preheated oven and bake the meatballs for about twenty to twenty-five minutes until they are cooked through. In the meantime, make the cream sauce. Place a non-stick skillet pan over medium heat, then add in the butter.
4
Once the butter melts, add in the garlic and sauté for about three minutes. Add in the lemon juice and mustard then cook for a few minutes. Don’t forget to whisk. Add in the heavy cream then simmer the sauce until it becomes thick as desired. Always stir as you cook.
5
Next, add in the salmon meatballs, stir to combine with the sauce then serve with chives as garnish. Enjoy.
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45 minutes
medium
