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Japanese Baked Salmon Balls With Stir-fried Veggies

Irena Macri
  • 35 minutes
  • Serves 2 to 3

INGREDIENTS

400 g

Salmon, canned

200 g

Brussels sprouts

1

Carrot, small

1 clove

Garlic

1

Garlic clove

1 tbsp

Ginger, fresh

1/2

Lemon, Zest of

1/4

Red onion, medium

1/4

Red onion

1

Egg, medium

1 tsp

Fish sauce

2 tsp

Honey

2 tsp

Hot sauce

4 tbsp

Lemon juice

2 tbsp

Miso paste, fresh

1 tbsp

Tamari sauce

1/4 cup

Almond meal

1/2

Pepper, red or yellow

1

Generous pinch Salt

1 tbsp

Sesame seeds

1 1/2 tsp

Sesame oil

1/2 tbsp

Tamari sauce or coconut aminos