top of page

Dinner

Salmon Balls and Riced Cauliflower

A meatless, gluten free, in fact bread-crumbless, twist on the meatball.

So good. So filling. You won't believe it's fish!

Ingredients:

For the sauce:

  • 1/4 cup low sodium soy sauce

  • 1 clove of minced garlic

  • 1 tsp minced ginger

  • 1 tsp agave

  • 2 tbs rice vinegar 

  • salt and pepper to taste 

​

For the balls:

  • 12 oz salmon (skin removed)

  • 1 cup broccoli 

  • 2 cloves minced garlic

  • 1 tsp minced ginger

  • pinch of salt and pepper

 

For the  "rice":

  • 1 Tbs coconut oil 

  • 2 cups riced cauliflower 

  • 1 (8 oz) can pineapple (juice removed) 

  • 1 clove of garlic

  • 1 tsp minced ginger

  • pinch of salt and pepper 

Directions:

Make the sauce:

  • Combine all sauce ingredients together and set aside 

​

Make the balls:

  • Pre heat oven to 400 degrees

  • Puree the broccoli until finely chopped

  • Add salmon, garlic, ginger, salt and pepper 

  • Puree everything together until well combined

  • Place 1 inch balls on parchment paper on baking sheet (should be 9)

  • Bake for 6 minutes and flip, bake another 6 minutes (12 total)

  • Brush some of the sauce onto the balls and bake another 5 minutes

​

Make the rice:

  • Add 1 tbs coconut oil to pan 

  • Add garlic and ginger

  • Add cauliflower rice and pineapple chunks 

  • Add 3 tbs of the sauce 

  • Cook for 5 - 7 minutes 

​

Combine and serve when done! Add leftover sauce as needed. 

Things to note:

bottom of page