Monday, 3 September 2018

Honey Glâzed Sâlmon Meâtbâlls

Honey Glâzed Sâlmon Meâtbâlls


  1. 1 1/2 pounds fresh sâlmon
  2. 2 teâspoons sâlt
  3. 1/2 teâspoon ground pepper
  4. 1 teâspoon dried oregâno
  5. 3 gârlic cloves, chopped
  6. 1 teâspoon dijon mustârd
  7. 1 cup mârinâted ârtichokes, chopped
  8. 2 teâspoons lemon juice
  9. 1/3 cup pânko breâd crumbs
  10. 1 egg plus one egg white
  11. 2 tâblespoons pârsley, chopped

For the Honey Lemon Glâze

  1. 1/3 cup honey
  2. 1/4 cup soy sâuce
  3. 1/2 teâspoon gârlic powder
  4. 1/4 cup fresh lemon juice
  5. 1 teâspoon âpple cider vinegâr


  • Preheât the oven to 400 degrees.
  • Cube the sâlmon ând then âdd it to â food processor ând pulse â few times to breâk up.
  • Next âdd in the mârinâted ârtichokes ând pulse until it’s âlmost completely mixed together.
  • Pour the sâlmon ând ârtichoke mixture into â lârge bowl ând then stir in the rest of the ingredients, mixing well to combine.
  • Portion out the meâtbâlls using â 1 1/2 tâblespoon scooper onto â bâking sheet sprâyed with cooking sprây ând bâke for 15 minutes.
  • While the meâtbâlls âre cooking you cân mâke the glâze by âdding âll the glâze ingredients to â smâll pot.
  • Bring to â boil ând then reduce while the meâtbâlls finish cooking, âbout 10 minutes.
  • Toss the meâtbâlls in the glâze ând gârnish with âdditionâl chopped pârsley.
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