Salmon Meatballs With Sesame Seeds And Wasabi

1. 1

   Preheat the oven to 425u00b0F, and line a large baking pan with nonstick parchment paper.

2. 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. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.