Gingery Salmon Meatballs with a Soy Glaze

• 1/4 cup neutral oil, like avocado

• 2 tbs. minced garlic

• 2 shallots, diced

• 2 Tbs. fresh ginger minced

• 1/3 cup soy sauce

• 2 Tbs. sesame oil, divided

• 1 Tbs honey

• 1/4 cup lime juice

• 1 lb salmon, skin removed and cut into 1” pieces

• 1/2 cup fresh cilantro

• 1/2 cup panko breadcrumbs

• Pinch of salt

• Serve with rice, crunchy vegetables like carrots and cucumbers and fresh herbs,

In a medium saute pan, warm the oil over medium heat. Add the garlic, shallot, and ginger and cook for 30 seconds. Remove half of the shallot mixture and set aside. In the same pan add the soy sauce, sesame oil, honey, and lime juice. Bring to a low boil, then reduce to low and cook for 2 to 4 minutes until the mixture thickens. Remove and set aside.

Place the remaining half of in the bowl of a food processor followed by the salmon, cilantro, sesame oil, and soy sauce. Blend until a slightly smooth consistency.

Using a large spoon or a small ice cream scoop scoop the salmon and roll into balls. In the same medium skillet, add remaining oil. Cook the meatballs for 6 to 8 or until cooked through, flipping halfway through.

Serve the meatballs over rice alongside carrots, cucumbers, fresh herbs, and a large drizzle of the soy glaze.

Makes about 2 to 4 servings.