Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf

Updated at: Thu, 17 Aug 2023 07:03:14 GMT

Step 1

Preheat oven to 175°C (350°F).

Step 2

Wash and dry the fresh produce.

Step 3

Peel and mince the onions. Transfer half to a large bowl and set aside. Transfer the rest to a medium saucepan.

Step 4

Chop broccoli into small pieces. Peel, trim, and small dice carrots. Add both to the saucepan with the onion.

Step 5

Add rice and broth to the pan with the veggies, stirring to combine. Bring to a boil over high heat.

Step 6

Meanwhile, drain salmon and place in the bowl with the onion. Add bread crumbs, eggs, salt, and pepper; mix well to combine.

Step 7

Once the liquid comes to a boil, scrape down the edges of the saucepan so that all of the rice grains are in the liquid. Cover the saucepan, reduce heat to low, and cook until the liquid is fully absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Step 8

Coat a large baking dish with a thin layer of oil. Form the salmon mixture into 2-inch rounded meatballs and place them in the baking dish. Place the dish in the oven and bake until set, 15-18 minutes.

Step 9

Meanwhile, peel and mince garlic and ginger.

Step 10

Combine garlic, ginger, soy sauce, honey, and vinegar in small saucepan. Bring to a boil over high heat and cook until slightly thickened, 2 minutes.

Step 11

In a small bowl, make a slurry by whisking water with cornstarch until smooth.

Step 12

Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2 minutes. Remove from heat.

Step 13

Once the salmon meatballs are done, pour the teriyaki sauce over the meatballs and gently toss to coat.

Step 14

To serve, divide rice and salmon meatballs between plates. Garnish with sesame seeds and enjoy!

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