Salmon Meatballs With Sesame Seeds and Wasabi

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 425ºF, and line a large baking pan with nonstick parchment paper.
  • Cut the salmon into 1-inch cubes and place in the freezer for 20 minutes. Once chilled, pulse in a food processor. Don’t overprocess—you want to retain some pieces of fish for texture.
  • Beat the egg in a large mixing bowl. Add the scallions, pickled ginger, wasabi powder, cilantro, lemon juice, soy sauce, breadcrumbs, salt and a sprinkling of pepper.
  • To test the meatball's flavor heat a small skillet over high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more lemon, ginger or wasabi powder if necessary.
  • Mix the two types of sesame seeds together and spread them out on a plate. Form the salmon mixture into 12–16 balls, each about 2 inches in diameter, packing each one firmly. Roll the balls in the sesame seed mixture and place them on the prepared baking pan.
  • Bake on preheated oven at 350 degrees for about 20 minutes or until the meatballs are browned and cooked through. Careful not to overcook.
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