Maple Glazed Salmon Balls with Nectarine Salsa
These Maple Glazed Salmon Balls with Nectarine Salsa are Asian-inspired and bursting with flavor, protein, and a freshness from the salsa that you're going to love!
Servings 4 bowls
Calories 516kcal
Ingredients
For the rice
- 1 cup basmati rice
- 1 tbsp fresh lime juice
- ⅓ cup finely chopped fresh cilantro
For the nectarine salsa
- 2 large firm-ripe nectarines or peaches, diced
- 1 garlic clove pressed
- 2-3 tbsp lime juice about 1-2 limes
- 1 tbsp maple syrup
- 1 tsp fish oil
- ¼ cup roughly chopped fresh cilantro
- ¼ cup diced red onion
- ½ tsp kosher salt
For the salmon balls
- 450-500 grams 1 lb salmon filet, skin removed, cut into 1 inch cubes
- 3 small garlic cloves
- 3 green onions, minced
- 1 inch piece of fresh ginger, grated
- ½ tsp ground turmeric
- ¼ tsp chili flakes
- 1 tbsp white miso paste
- 1 tsp kosher salt
- ¾ tsp ground pepper
- 1 cup breadcrumbs
- 1 egg
For the miso-maple glaze
- 1 tbsp sesame oil
- 2 garlic cloves, pressed
- 2 tbsp white miso paste
- 1 tbsp tamari
- ¼ cup maple syrup
- 1 tsp fresh grated ginger
- 1 tbsp lime juice
- 1 tbsp brown sugar
- optional: add ground pepper to taste
Instructions
- Cook the rice according to package instructions and set aside.
- Make the nectarine salsa by combining all salsa ingredients with ½ tsp salt in a bowl and mixing together. Taste and adjust seasoning with ½ tsp more salt if desired. Set aside.
- Make the salmon balls: Add cubed salmon, green onion, garlic, grated ginger, ground turmeric, chili flakes, white miso paste, kosher salt, ground pepper, egg and breadcrumbs to a food processor. Pulse just a quick 6-8 times until the salmon is just broken down into pea-sized pieces and everything is combined. Don't over pulse or it will become more like a paste.
- Scoop out 2 tbsp per salmon ball and use your hands to form into balls. Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
- While the salmon balls sit in the fridge, prepare the maple-miso sauce: In a small bowl whisk together the sesame oil, pressed garlic, white miso paste, tamari, grated ginger, lime juice, brown sugar and whisk. Taste and adjust with ground pepper if desired.
- After 10 minutes remove the salmon balls from the fridge. Add 2 tbsp olive oil to a frying pan over medium-high heat. When the pan is hot turn to medium heat and then add the salmon balls and sear for 2 minutes per side for about 4-6 minutes total.
- Add the maple-miso sauce to the pan and cook, spooning the sauce over the salmon, for about 4-5 minutes, until the sauce is just slightly thickened and the salmon balls are cooked through to your desired temperature. Remove from the heat.
- Before assembling the bowls, stir lime zest and cilantro into the rice.
- Assemble the bowls: Divide the cooked rice, cooked salmon balls and nectarine salsa between 4 bowls and enjoy.
Video
Notes
- You can swap the nectarines for peaches or mango in this recipe. You can also skip the salsa all together and use whatever sauce or veggies you want. Pickled veggies would be great with these Maple Glazed Salmon Balls too!
- If you love this recipe, try our Honey Glazed Salmon Bowls
- These bowls are great to meal prep for lunch too!
Nutrition
Calories: 516kcal | Carbohydrates: 67.6g | Protein: 35g | Fat: 12.6g | Saturated Fat: 2.2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 3.8g | Cholesterol: 104.4mg | Sodium: 1027.5mg | Fiber: 3.9g | Sugar: 25.5g
