Asian Inspired Salmon Meatballs with Coconut-Pineapple Rice

Since receiving a spiralizer for Mother’s Day, I have been getting inventive with how to turn ordinary vegetables into exciting creations. This dish doesn’t actually use the spiralizer but the good old fashion food processor so no need for new equipment (not just yet anyway, although I would highly recommend the Paderno 3-Blade Plastic Spiral Vegetable Slicer). This meal is creative, healthy and delicious, I was wowed. Your brain will be soaking up the amino acids in the salmon along with your skin, hair, nails and your eyes will be loving the high Vitamin A content in the carrots. You will be happy inside & out with this dish!

 

Asian Inspired Salmon Meatballs with Coconut-Pineapple Rice:
salmonmeatball

Ingredients:

For the sauce:

1⁄4 cup coconut aminos

1 medium garlic clove, mince

1 tsp minced ginger

1 Tbsp honey

1/2 tsp sesame seeds

Pepper (to taste)

 

For the salmon meatballs:

1 cup broccoli florets

1/4 cup ground flax seed

2 cans (5 ounce) wild caught salmon

1/2 yellow onion, diced

2 tsp garlic, minced

Salt & pepper (to taste)

 

For the carrot “rice”:

1 Tbsp Coconut oil 

1 tsp ginger, minced

1/2 cup chopped scallions, green & white parts

4 large carrots, shredded in food processor and then put back in & pulsed for a few seconds to make a “rice”-like consistency

1 cup pineapple, diced

 

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper
  2. Make the sauce. Whisk the ingredients in a small bowl & set aside
  3. Make the salmon meatballs. Place broccoli florets in a food processor and pulse until the consistency of bread crumbs. In large mixing bowl, add the salmon (liquid and all), onion, garlic, flax seed, salt & pepper and broccoli “bread crumbs”.  Mash with fork until salmon is broken apart and ingredients are well blended and evenly dispersed. Using your hands, form the mixture into 1-inch balls and place on the prepared baking sheet. Bake for 11-13 minutes, flipping halfway through.
  4. Prepare the rice. In a large non-stick skillet over medium heat, add the coconut oil. When the oil is heated, add the ginger, garlic, and onions. Cook until fragrant, about 1 minute, then add the carrot “rice”, pineapple, and 1 Tbsp of sauce. Season with salt & pepper and toss to combine. Cook 5-7 minutes or until slightly softened.
  5. Divide the rice into portions and top each with salmon balls and brush sauce over the top. Serve sauce on the side to dip and garnish with additional scallions and sesame seeds.