I got the inspiration for this from a magazine on the plane to Milwaukee a few weeks ago. I forget the name of it but I was instantly drawn to this recipe because of how simple it was…It was portion enough to be the perfect appetizer yet would also be great on top of a full salad.
You know…I’m becoming less old fashioned these days…more modern because instead of ripping the page with this recipe out of the magazines, like I would in the old days [when your cookbook was a collection of pages trimmed out of newspapers and magazine].
Nope. Instead I opted to take a snapshot of the recipe with my Blackberry.
YES PEOPLE… I HAVE A BLACKBERRY. STILL
So I go to make this recipe tonight and I can’t find the damn picture! WHAT!!?! I scrolled through every picture on my phone and nothing! I know, I know…If you only had a smarter phone, Dana….
Anyway on impromptu ado, I present to you…
Sockeyes Salmon ‘Meatballs’ with Spicy Ginger Sauce
What I Used:
Baby Bella Mushrooms. 2 Sockeye Salmon Fillets. Ginger [minced]. An Egg. Assorted Baby Bell Peppers. Cornstarch. Low Sodium Soy Sauce. Sriracha Chilli Sauce. Scallions. Fresh Basil. Sesame Oil. Asian Fish Sauce. Panko Breadcrumbs. Salt. pepper
What I Did:
I grabbed my ingredients and preset the oven to a cool 425F.
Next I diced Yellow, Red and Orange Baby Bell Peppers [2 of each], ¾ cup Bab Bella Mushrooms, ¼ cup of Fresh Basil and 2 tbsp. of Green Scallions. I diced 2 fillets of skinless Salmon too and with my hands, mixed it in with the veggies.
When these items were well integrated, I seasoned the mixture with 1 tsp. Fish Sauce, ¾ cup Panko Breadcrumbs, 1 egg, Salt & Pepper and squished and mushed some more. Mush it in real good guys, you want this evenly distributed throughout!
This could also a fun recipe to get your kids/nieces and nephews in on. They’d especially enjoy this part.
Next I formed medium-sized balls out of it and placed them out a foil-covered baking sheet. Note: Spray the baking sheet with an Olive Oil/Butter Spray before you put the Salmon balls on it.
When I was done, I put those puppies in the oven for 30 mins and started on the sauce.
In a small saucepan under low heat, I heated 1 tbsp Sesame Oil. When it was hot, I added 1 tbsp of Minced Ginger and stirred it around until the Ginger was fragrant. Then I poured 1/4 cup of Sriracha Chilli Sauce in with 2 tbsp of Low Sodium Soy Sauce and 1 tbsp of Cornstarch and stirred excessively until the sauce thickened. Once this occurred, I set the pan aside and began clean-up.
That’s right people…when there’s nothing else to do for at least 5 mins, you clean up.
To serve, I placed 2 Salmon Cakes on top of peeled sections of lettuce and drizzled the warm sauce over it.
YUM IN MY TUM!!
You also have the option to make a lettuce wrap out of it 🙂
What do you think?
And you like this recipe…share it around!