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Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf.

  • ½ cup
    basmati rice
  • 1 crown
    broccoli
  • 1 medium
    carrot
  • 237 ml
    chicken or vegetable broth
  • 1
    egg
  • 2 cloves
    garlic
  • 1 (2 ½ cm) piece
    ginger root
  • 1 (213 g) can
    wild pink salmon, traditional style
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    cornstarch
  •  
    extra virgin olive oil
  •  
    honey
  •  
    panko bread crumbs
  •  
    rice vinegar
  •  
    salt
  •  
    sesame seeds
  •  
    soy sauce
  • 1
    Preheat oven to 175°C (350°F).
  • 2
    Wash and dry the fresh produce.
    1 crown broccoli
    1 medium carrot
    1 (2 ½ cm) piece ginger root
  • 3
    Peel and mince the onion. Transfer half to a large bowl and set aside. Transfer the rest to a medium saucepan.
    1 medium yellow onion
  • 4
    Chop broccoli into small pieces. Peel, trim, and small dice carrot. Add both to the saucepan with the onion.
  • 5
    Add rice and broth to the pan with the veggies, stirring to combine. Bring to a boil over high heat.
    ½ cup basmati rice
    237 ml chicken or vegetable broth
  • 6
    Meanwhile, drain salmon and place in the bowl with the onion. Add bread crumbs, egg, salt, and pepper; mix well to combine.
    1 (213 g) can wild pink salmon, traditional style
    ¼ cup panko bread crumbs
    1 egg
    ¼ tsp salt
    ⅛ tsp black pepper
  • 7
    Once the liquid comes to a boil, scrape down the edges of the saucepan so that all of the rice grains are in the liquid. Cover the saucepan, reduce heat to low, and cook until the liquid is fully absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.
  • 8
    Coat a baking dish with a thin layer of oil. Form the salmon mixture into 2-inch rounded meatballs and place them in the baking dish. Place the dish in the oven and bake until set, about 15 minutes.
    1 tsp extra virgin olive oil
  • 9
    Meanwhile, peel and mince garlic and ginger.
    2 cloves garlic
  • 10
    Combine garlic, ginger, soy sauce, honey, and vinegar in a small saucepan. Bring to a boil over high heat and cook until slightly thickened, 1-2 minutes.
    ¼ cup soy sauce
    2 tbsp honey
    2 tbsp rice vinegar
  • 11
    In a small bowl, make a slurry by whisking water with cornstarch until smooth.
    2 tbsp water
    2 tsp cornstarch
  • 12
    Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 1-2 minutes. Remove from heat.
  • 13
    Once the salmon meatballs are done, pour the teriyaki sauce over the meatballs and gently toss to coat.
  • 14
    To serve, divide rice and salmon meatballs between plates. Garnish with sesame seeds and enjoy!
    1 tsp sesame seeds