Name: Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 3 crowns broccoli; 3 medium carrots; 710 ml chicken or vegetable broth; 3 eggs; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 3 (213 g) cans wild pink salmon, traditional style; 3 medium yellow onions; black pepper; cornstarch; extra virgin olive oil; honey; panko bread crumbs; rice vinegar; salt; sesame seeds; soy sauce

Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice PilafTeriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

3 crowns broccoli

3 medium carrots

710 ml chicken or vegetable broth

3 eggs

6 cloves garlic

3 (2 ½ cm) pieces ginger root

3 (213 g) cans wild pink salmon, traditional style

3 medium yellow onions

black pepper

cornstarch

extra virgin olive oil

honey

panko bread crumbs

rice vinegar

salt

sesame seeds

soy sauce

Instructions

Preheat oven to 175°C (350°F).

Wash and dry the fresh produce.

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

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

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

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

Once the liquid comes to a boil, scrape down the edges of the pot so that all of the rice grains are in the liquid. Cover the pot, 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.

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, about 18 minutes.

Meanwhile, peel and mince garlic and ginger.

Combine garlic, ginger, soy sauce, honey, and vinegar in a medium saucepan. Bring to a boil over high heat and cook until slightly thickened, 3 minutes.

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

Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 2-3 minutes. Remove from heat.

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

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

Open this recipe in Flambette