Japanese Baked Salmon Balls With Stir-fried Veggies

Today, I want to share a delicious and creative way to use up canned salmon. Instead of making plain old fish cakes, I thought I’d turn them into something a little more fancy and gourmet, without too much effort or cost. I give you my miso and honey glazed baked salmon balls served with a simple vegetable stir-fry. Another complete meal for your weeknight dinners.

I am using miso in this recipe and you can read more about why I include miso in my modified paleo diet here. If you can’t tolerate or don’t want to eat ANY soy at all, I have provided modifications below.

This dish is great for a midweek dinner but you can make a larger batch of the salmon balls to serve as a starter or party finger food.

You might also like my baked salmon loaf with cucumber dill salad – also a great way to use canned salmon.

Cook’s notes

• Canned tuna can be used instead of canned salmon.
• Almond meal can be replaced with 1 tablespoon of coconut flour + 1 tablespoon of tapioca/arrowroot starch for those avoiding nuts. Equal amount of buckwheat or quinoa flour can also be used by those including those flours.
• For a soy-free glaze use: 2 tablespoons coconut aminos, 1 tablespoon honey, 1 teaspoon fish sauce, 1 tablespoon lemon juice, 1/2 teaspoon sesame oil,  1 teaspoon nut butter to thicken it up.
• Make ahead: You can pre-bake the meatballs without the glaze (and freeze them) and then reheat with the glaze on top before serving.
• Step-by-step pics provided below.

Looking for more canned salmon recipes?

Japanese Baked Salmon Balls With Stir-fried Veggies

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• Author: Irena Macri
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Yield: 2-3 1x
• Category: Dinner

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Ingredients

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For salmon balls

• 400–450 g / 1 lb canned salmon (I used two cans, large bones removed)
• 1 tablespoon of grated fresh ginger (1 teaspoon of ginger powder is also ok)
• 1 garlic clove, grated
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 1/4 medium red onion, finely diced (as fine as you can)
• 2 teaspoons hot sauce, such as Sriracha
• 1/2 tablespoon Tamari sauce or coconut aminos
• 1 teaspoon sesame oil
• 1 medium egg
• 1/4 cup almond meal

For the glaze

• 2 tablespoons fresh miso paste (I used light coloured miso)
• 1 tablespoon Tamari sauce
• 2 teaspoons honey
• 1 tablespoon lemon juice
• 1/2 teaspoon sesame oil (optional)
• 1–2 tablespoons sesame seeds

For vegetable stir-fry

• 1/4 red onion, sliced
• 200 g / 0.5 lb Brussels sprouts, tails cut off and roughly diced
• 1 small carrot, peeled and diced
• 1/2 red or yellow pepper, roughly sliced
• 1 clove garlic, finely diced
• 2 tablespoons lemon juice
• 1 teaspoon fish sauce (if not using, add a bit more salt)
• Generous pinch of salt

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Instructions

1. Preheat the oven to 200 C / 400 F.
2. Remove visible large bones from the salmon and add the flesh to a mixing bowl. Add the ginger, garlic, lemon zest, lemon juice, red onion, chilli sauce (or powder), tamari sauce and sesame oil. Mix through with a fork, pressing down the mixture.
3. Add the egg and almond meal and mix through until well incorporated.
4. Place a piece of lightly greased baking paper (I used a little coconut oil) over a flat oven tray. Roll small balls of salmon mixture, flatten slightly and place evenly on the tray.
5. Bake for 6 minutes, middle shelf.
6. In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
7. Remove salmon balls from the oven after 6 minutes and spread a dollop of glaze on top of each ball (see image). Sprinkle each ball with a pinch of sesame seeds. Place the tray back in oven for 8-10 minutes.
8. While the salmon balls are baking, prepare the stir-fry or a salad. Heat a dollop of coconut oil in a large skillet over high heat. Add the vegetables (except garlic) and stir through. Cook for 2 minutes, stirring through a few times, then add the garlic, lemon juice, fish sauce (if using) and a little salt. Toss through and cook for a further 2 minutes together. Again, continue to stir every 20-30 seconds.
9. Serve salmon balls with extra chilli sauce and the remaining glaze with stir-fried vegetables on the side.

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