Japanese Baked Salmon Balls With Stir-fried Veggies
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Cooked & Loved · by Irena Macri

Japanese Baked Salmon Balls With Stir-fried Veggies

NUTRITION · PER SERVING35M COOK
CAL 31%·PRO 100%
CARBS 36G23% OF CAL
10G FIBER11G OTHER15G TOTAL SUGAR
FAT 25G37% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Canned salmon is formed into baked balls with miso and honey glaze, served alongside stir-fried vegetables. A creative, gourmet weeknight meal.

mainjapanesefishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 2
  • 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
  • 1/2 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
PREP
15M
SODIUM
2575MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.