Sesame Salmon Balls and Ginger Tahini Dipping Sauce
These cute little Sesame Salmon Balls are just the perfect finger food for your next party. They are so delicious, no one will even care that they are actually good for them. Oh, and if you should have leftovers, which I doubt will ever happen, know that they reheat very well and can even be enjoyed cold.
Put all the ingredients for the salmon mixture in a large mixing bowl and mix until evenly combined; Place that in the refrigerator to chill for at least 2 hours.
While the salmon mixture is busy getting cold, prepare the dipping sauce by placing all the ingredients to a small food processor and processing until smooth and creamy. Now place that too in the refrigerator to chill for a couple of hours.
Disperse the white and black sesame seeds on a plate.
Once the salmon mixture is fully chilled, roll it or scoop it into 36 balls*, roughly the size of a Ping-Pong ball, then roll them into the sesame seeds to coat.
Heat the cooking fat in a large heavy skillet set over medium-high heat and cook the salmon balls, turning them often, until nice and golden all around, which should take about 8 to 10 minutes total. You might have to work in 2 or 3 batches, depending on the size of your skillet.
Make sure not to overcrowd the pan so that air gets to circulate freely between each ball.
Allow the balls to cool slightly before serving with the dipping sauce.
Notes
*I find that using a small spring-loaded ice cream scoop helps tremendously in getting the job done faster and results in more evenly shaped balls. A small investment that’s very well worth the price, if you ask me!