Japanese Baked Salmon Balls With Stir-fried Veggies

🧂 Ingredients

• 400-450 g canned salmon

  I used two cans / 1 lb., large bones removed
• 1 tablespoon of grated fresh ginger

  1 teaspoon of ginger powder is also ok
• 1 garlic clove

  grated
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 1/4 medium red onion

  finely diced (as fine as you can)
• 2 teaspoons hot sauce

  such as Sriracha
• 1/2 tablespoon Tamari

  or coconut aminos
• 1 teaspoon sesame oil
• 1 medium egg
• 1/4 cup almond meal
• 2 tablespoons fresh miso paste

  I used light coloured miso
• 1 tablespoon Tamari
• 2 teaspoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon sesame oil

  optional
• 1-2 tablespoons sesame seeds
• 1/4 red onion

  sliced
• 200 g Brussels sprouts

  0.5 lb., tails cut off and roughly diced
• 1 small carrot

  peeled and diced
• 1/2 bell pepper

  yellow or red, roughly sliced
• 1 clove garlic

  finely diced
• 2 tablespoons lemon juice
• 1 teaspoon fish sauce

  if not using, add a bit more salt
• Generous pinch of salt

Instructions

• 1 Preheat the oven to 200 C / 400 F.
• 2 Remove visible large bones from the salmon and add the flesh to a mixing bowl.
  Add the ginger, garlic, lemon zest, lemon juice, red onion, chilli sauce (or
  powder), tamari sauce and sesame oil. Mix through with a fork, pressing down the
  mixture.
• 3 Add the egg and almond meal and mix through until well incorporated.
• 4 Place a piece of lightly greased baking paper (I used a little coconut oil) over
  a flat oven tray. Roll small balls of salmon mixture, flatten slightly and place
  evenly on the tray.
• 5 Bake for 6 minutes, middle shelf.
• 6 In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
• 7 Remove salmon balls from the oven after 6 minutes and spread a dollop of glaze
  on top of each ball (see image). Sprinkle each ball with a pinch of sesame
  seeds. Place the tray back in oven for 8-10 minutes.
• 8 While the salmon balls are baking, prepare the stir-fry or a salad. Heat a
  dollop of coconut oil in a large skillet over high heat. Add the vegetables
  (except garlic) and stir through. Cook for 2 minutes, stirring through a few
  times, then add the garlic, lemon juice, fish sauce (if using) and a little
  salt. Toss through and cook for a further 2 minutes together. Again, continue to
  stir every 20-30 seconds.
• 9 Serve salmon balls with extra chilli sauce and the remaining glaze with
  stir-fried vegetables on the side.

Nutrition Info