Black-Sesame Salmon Balls
- ACTIVE: 25 MIN
- TOTAL TIME: 1 HR
- SERVINGS: Makes 2 dozen salmon balls
The sesame seeds on these wasabi-spiked salmon balls are unexpectedly high in calcium.
- 1 1/2 pounds skinless salmon fillet, cut into 1-inch cubes
- 1/4 cup plus 2 tablespoons finely chopped water chestnuts
- 1 large egg white
- 2 tablespoons cornstarch
- 1 teaspoon wasabi powder
- 4 small scallions, white and light green parts only, thinly sliced
- 2 1/2 teaspoons finely grated ginger
- Kosher salt and freshly ground pepper
- 1/2 cup black sesame seeds
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup low-sodium soy sauce
- 1/2 teaspoon Asian sesame oil
- Spread the salmon cubes on a plate and freeze for 15 minutes. Transfer the salmon to a food processor. Add the water chestnuts, egg white, cornstarch, wasabi powder, three-fourths of the scallions, 1 1/2 teaspoons of the ginger, 2 teaspoons of kosher salt and a pinch of pepper. Pulse 4 or 5 times, until the salmon is chopped and the mixture just comes together. Transfer to a bowl.
- Spread the sesame seeds on a plate. Scoop the salmon mixture into mounds of 2 tablespoons each and roll into 24 balls. Roll the balls in the seeds and transfer to 2 glass pie plates. Set one of the plates in a large steamer. Steam the salmon balls over boiling water until firm, about 6 minutes. Repeat with the remaining salmon balls.
- Meanwhile, in a bowl, combine the vinegar, soy sauce and sesame oil with the remaining scallions and ginger. Serve the salmon balls with the dipping sauce.
Salmon goes well with fruity Pinot Noirs.
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Congratulations to Mei Lin, winner of Top Chef Season 12.