The healthful Omega-3 fatty acids in salmon make this fish a popular choice. Enjoy these Asian-inspired salmon balls.
11/4 pounds skinned salmon fillet
1 large egg
2 tablespoons hoisin sauce
2 tablespoons mayonnaise
1 tablespoon Asian sesame oil
1 tablespoon soy sauce
1 cup panko breadcrumbs, divided
1/4 cup chopped fresh cilantro
3 scallions, white parts and 3 inches of green tops, chopped
1 tablespoon grated fresh ginger
2 garlic cloves, minced
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Ponzu Sauce or purchased soy sauce
1. Rinse salmon, pat dry with paper towels, and cut into 1-inch pieces. Place salmon cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not frozen solid.
2. Preheat the oven to 425°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
3. Whisk egg, hoisin sauce, mayonnaise, sesame oil, and soy sauce in a mixing bowl, and add 1/2 cup breadcrumbs, cilantro, scallions, ginger, and garlic, and mix well. Chop salmon in a food processor using on-and-off pulsing. Add salmon, season to taste with salt and pepper, and mix well again.
4. Make mixture into 11/2-inch balls, roll balls in remaining breadcrumbs, and arrange salmon balls on the prepared pan. Spray tops of salmon balls with vegetable oil spray.
5. Bake salmon balls for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Ponzu Sauce for dipping.
Note: The salmon mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, uncovered, for 10 to 12 minutes, or until hot.