SOY GLAZED SALMON MEATBALLS
ingredients | Makes about 18 balls
3 lbs salmon fillet, cut into 1-inch cubes
1 egg, whisked
¼ cup fine bread crumbs
½ cup scallions, minced
Zest of two lemons, finely minced
2 bottles Humble & Frank HAWAIIAN SESAME SOY SAUCE AND MARINADE
2 Tbsp olive oil, plus more for preparing pan
1/3 cup thinly sliced scallions
Heat oven to 350°F. Line a large sheet pan with parchment paper and brush with about a tablespoon of olive oil.
Add the salmon to the bowl of a large food processor and pulse until roughly minced. Add egg, bread crumbs, scallions, and lemon zest. Pulse again until all ingredients are well blended, scraping down the sides with a silicone spatula as needed.
In a small saucepan, mix both bottles of HAWAIIAN SESAME SOY SAUCE with the 2 tablespoons of olive oil. Pour about ¾ cup of the sauce into a small bowl and set aside. Warm the remaining sauce over low heat, stirring occasionally. Keep covered until ready to serve.
While sauce is warming, scoop the salmon mixture out and form balls, about 2.5 ounces each. Drop each ball into the remaining bowl of HAWAIIAN SESAME SOY SAUCE and olive oil mixture and rotate until the ball is completely glazed. Place on the prepared sheet pan.
Bake until fish is cooked through, 18-20 minutes.
Serve on top of steamed rice with the warmed HAWAIIAN SESAME SOY SAUCE and scallions.