Description
These Korean salmon meatballs utilize canned wild sockeye salmon, making them ultra simple to prepare with just a handful of ingredients. Serve them on my super flavourful kimchi brown rice salad with almonds and avocado for a heart healthy, protein-packed meal.
Ingredients
Korean Salmon Meatballs
- 12 ounces canned wild + sustainably caught sockeye salmon
- 2 large organic free range eggs
- 1 1/3 cup whole grain sourdough breadcrumbs (see note)
- 1/2 cup cilantro, chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon tamari
- 2 tablespoons barbecue sauce
- 2 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1 celery rib, finely chopped
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon lime juice
- 1/4 teaspoon red pepper flakes
Kimchi Brown Rice Salad
- 1 1/2 cups short grain brown rice, rinsed and drained
- 2 1/2 cups water
- 1 cup shelled edamame or green peas (thawed if frozen)
- 1 cup kimchi (drained before measuring)
- 2 green onions, sliced
- 1 red pepper, diced
- 1 cup chopped cucumber
- 2 celery ribs, sliced
- 1/2 cup cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons rice vinegar or apple cider vinegar
- 1/4 cup freshly squeezed lime juice
- 2 garlic cloves, minced
- Pinch of fine sea salt
- Freshly ground black pepper, to taste
- 1 tablespoon maple syrup or raw honey (optional, but I find that it helps unify all the flavours)
For Serving
- 1 ripe avocado, sliced
- 1/2 cup toasted almonds, chopped
Instructions
Before starting, cook the brown rice: Combine the water, brown rice, and a pinch of salt in a medium saucepan. Bring to a boil over high heat, then turn down heat to low, stir, and cover. Cook for 45 minutes, or until all of the water has been absorbed. Remove from the heat and let cool.
Next, make the Korean salmon balls: Drain the excess liquid off of the salmon and place it in a bowl. Mash the salmon into small pieces using a fork. Add the eggs, breadcrumbs, cilantro, sesame oil, tamari, barbecue sauce, garlic, ginger, celery, salt, pepper, lime juice, and red pepper flakes. Stir well to combine.
Preheat the oven to 375 F and line a large rimmed baking sheet with parchment paper. Form the salmon mixture into golf ball-sized balls (for a total of 12-16 balls). Bake for 25 minutes, or until browned all over and slightly crispy around the edges.
Meanwhile, prepare the kimchi brown rice salad: Combine the cooled brown rice, edamame or peas, kimchi, green onions, red pepper, cucumber, celery, and cilantro in a salad bowl. To make the dressing, combine the oil, tahini, rice vinegar, lime juice, garlic, salt, pepper, and syrup or honey, if using, in a jar. Shake vigorously to combine. Pour the dressing over the rice mixture. Toss to combine. Top with avocado and toasted almonds.
Serve: Serve up portions of kimchi brown rice salad and top with two or three salmon balls. Enjoy!
Notes
To make your own breadcrumbs, toast three slices of whole grain sourdough bread. Roughly break them up and place in a food processor fitted with the ‘S’ blade. Process until crumbs form.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Korean
Keywords: Korean salmon with kimchi brown rice salad