Article: Asian style salmon balls
Asian style salmon balls
For meatballs…
- 2/3 lb. Salmon filet skin removed
- 3 scallions thin sliced
- 1/2 cup cilantro or parsley rough chopped
- 3 Tbsp finely chopped onion
- 1 garlic clove minced
- 1 tsp. soy sauce or coconut aminos
- 1 tsp. sesame oil
- 1 tsp. sriracha or chili crisp oil recipe
- 1 tsp. CWG Teriyaki blend
- 3 Tbsp to 1/4 cup panko breadcrumbs
For sauce…
- 1/4 cup low sodium soy sauce or coconut aminos
- 2 Tbsp sesame oil
- 1 Tbsp honey
- 1 Tbsp hoisin sauce
- 1 Tbsp sriracha or chili crisp oil
- 1 tsp. fresh ginger grated or ground
- 1/2 tsp. sesame seeds
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Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
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Rough chop salmon with knife or in food processor. Combine all remaining meatball ingredients, then add salmon and mix until just combined. Make into 12 – 15 meatballs and arrange on prepared baking sheet. Bake for 10 minutes.
For the sauce…
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In a small saucepan, combine all ingredients and bring to a gentle boil. Spoon sauce over meatballs to serve.
Written by Derak Green
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