Preparation Time: 40 minutes
Servings: 4

Ingredients :

1 pound wild salmon, boneless and minced
1/4 cup chives, chopped.
1 egg
2 tablespoons Dijon mustard
1 tablespoon coconut flour
2 tablespoons ghee
2 garlic cloves, minced
1/3 cup onion, chopped.
Salt and black pepper to the taste.
For the sauce:
4 garlic cloves, minced
2 cups coconut cream
2 tablespoons chives, chopped.
2 tablespoons ghee
2 tablespoons Dijon mustard
Juice and zest of 1 lemon

Directions :

1. Heat up а pan with 2 tablespoons ghee over medium heat; add onion and 2 garlic cloves; stir, cook for 3 minutes and transfer to а bowl.
2. In another bowl, mix onion and garlic with salmon, chives, coconut flour, salt, pepper, 2 tablespoons mustard and egg and stir well.
3. Shape meatballs from the salmon mix, place on а baking sheet, introduce in the oven at 350 degrees F and bake for 25 minutes
4. Meanwhile; heat up а pan with 2 tablespoons ghee over medium heat; add 4 garlic cloves; stir and cook for 1 minute
5. Add coconut cream, 2 tablespoons Dijon mustard, lemon juice and zest and chives; stir and cook for 3 minutes
6. Take salmon meatballs out of the oven, drop them into the Dijon sauce, toss, cook for 1 minute and take off heat.
7. Divide into bowls and serve
Nutrition Values: Calories: 171; Fat: 5; Fiber: 1; Carbs: 6; Protein: 23