These tasty little balls of fishy goodness will lift your omega 3 as well as B vitamins, choline, potassium and selenium.
One serve (5 pieces) provides 310 calories, 29 g protein, 21 g fat and 1 g of net carbs
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 550 g skinless and boneless salmon filet, cut into 2 cm cubes
- 2 tbsp fresh ginger, grated or chopped pickled ginger
- 1/2 small red onion, diced
- 10 g parsley, finely chopped
- 2 tsp tamari
- 2 tsp sesame oil
- Salt and pepper
- Sriracha sauce to serve
- Prepare a baking tray with baking paper and place chopped salmon on it. Place tray in the freezer for 20 minutes, so it is cold but not frozen.
- When salmon is ready, put in your blender in batches and chop, so it resembles mince but do not over blend, so it goes all mushy like a paste.
- In another bowl, mix the salmon with all the other ingredients.
- Use a spoon to spoon the mixture back on to the baking paper in 20 even-sized balls. I keep them small, so they stay together. Put in the fridge for 1 hour or overnight.
- When you are ready to cook them, heat grill (broiler) to 200°C/390°F and place the balls on a baking tray.
- Grill (broil) for 10 minutes turning every 2 minutes, so all sides are golden.
- Serve with a crisp green salad and sriracha sauce or as nibbles with toothpicks.
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