Salmon Meatballs With Sesame Seeds And Wasabi

Name: Salmon Meatballs With Sesame Seeds And Wasabi
Ingredients: 1 lb boneless skinless salmon fillet; 1 medium egg; 3 scallions, thinly sliced; 1 tablespoon diced pickled ginger; 1 teaspoon wasabi powder; 2 tablespoons cilantro, chopped; 1 tablespoon fresh lemon juice; 1 tablespoon soy sauce or 1 tablespoon tamari soy sauce; 1 cup breadcrumbs; 1 teaspoon salt; fresh ground black pepper; 3 tablespoons black sesame seeds, toasted; 3 tablespoons white sesame seeds, toasted

13 ingredients

6 steps

Ingredients

1 lb boneless skinless salmon fillet
1 medium egg
3 scallions, thinly sliced
1 tablespoon diced pickled ginger
1 teaspoon wasabi powder
2 tablespoons cilantro, chopped
1 tablespoon fresh lemon juice
1 tablespoon soy sauce or 1 tablespoon tamari soy sauce
1 cup breadcrumbs
1 teaspoon salt
fresh ground black pepper
3 tablespoons black sesame seeds, toasted
3 tablespoons white sesame seeds, toasted

Directions

1

Preheat the oven to 425°F, and line a large baking pan with nonstick parchment paper.
2

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.
3

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.
4

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.
5

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.
6

Bake on preheated oven at 350 degrees for about 20 minutes or until the meatballs are browned and cooked through. Careful not to overcook.