Recipe: Teriyaki Salmon Balls with Ginger-Pineapple Veggie "Rice" (using carrots, no rice)

TERIYAKI SALMON BALLS WITH GINGER-PINEAPPLE RICE

"These salmon balls happened accidentally. I was making dinner for Lu and me, but realized I had only one small salmon fillet. Since the rest of the recipe was already prepped, I started to make salmon burgers, but I had no bread crumbs. Staring into my fridge, I spotted a few broccoli florets and had the idea to turn them into bread crumbs. The result? Perfectly soft salmon balls with a subtle hint of warm broccoli! I'll never make them any other way again!"


FOR THE TERIYAKI SAUCE:
1/4 cup low-sodium soy sauce
1 medium garlic clove, minced
1 teaspoon grated fresh ginger
1 tablespoon honey
2 tablespoons mirin
Ground black pepper

FOR THE SALMON BALLS:
1/2 cup broccoli florets
1 (10 ounce) salmon fillet, skin removed
2 tablespoons minced shallots
2 teaspoons minced garlic
Salt and pepper

FOR THE CARROT "RICE":
1 tablespoon virgin coconut oil
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 cup chopped scallions, green and white parts
2 large carrots, peeled and diced fine
1 cup diced pineapple
Salt and pepper

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

TO MAKE THE TERIYAKI SAUCE:
Whisk the ingredients in a small bowl and set aside.

TO MAKE THE SALMON BALLS:
Place the broccoli florets in a food processor and pulse until the consistency of bread crumbs. Add the salmon, shallots, garlic, and salt and pepper. Pulse until the salmon breaks into small pieces and the broccoli crumbs are evenly dispersed.

Using your hands, form the mixture into nine 1-inch balls and place on the prepared baking sheet.

Bake for 11 to 13 minutes, flipping halfway through.

Brush the salmon balls with some of the teriyaki sauce. Return the salmon balls to the oven and bake for 5 minutes more.

PREPARE THE CARROT "RICE":
Place a large nonstick skillet over medium heat and add the coconut oil. When the oil is shimmering, add the ginger, garlic, and scallions. Cook until fragrant, about 30 seconds, then add the carrot "rice", pineapple chunks, and 1 tablespoon teriyaki sauce. Season with salt and pepper and toss to combine. Cook for 5 to 7 minutes or until slightly softened.

TO SERVE:
Divide the Carrot "Rice" mixture into portions and top each with three salmon balls.

Tip: These salmon balls pair well with zucchini noodles sauteed with ginger, garlic, and sesame oil.

Makes 3 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci