This recipe comes from Ali Maffucci's book Inspiralized, and takes a bit of preparation but the cooking time itself is minimal - and more importantly, it tastes amazing. If you've only spiralized courgette or butternut squash and used it instead of pasta so far, you are really missing out - there are so many ways you can use your spiralizer, but you could also make this recipe even if you don't have one.
I don't want to repeat the entire recipe as I'm sure Ali would appreciate it if you bought the book but I'm going to describe what I did. The recipe consist of three elements - salmon and broccoli balls, which I thought would be like fishcakes minus the potato but actually were quite different; homemade teriyaki sauce; and carrot 'rice' cooked with spring onion and pineapple.
I started by making the salmon balls. Preheat the oven, and pulse some broccoli in a food processor. Add a piece of salmon, some garlic and ginger and onion or shallot and pulse again. Turn the food processor off, and scoop the mixture into balls. Place on a foil-lined baking sheet and bake in the oven for 15 minutes.
Meanwhile make the teriyaki sauce by mixing soy sauce, mirin, honey, garlic and ginger.
After the salmon balls have baked for 15 minutes, drizzle over a couple of spoonfuls of the teriyaki sauce and bake for another 10 minutes.
Meanwhile spiralize some carrots -you need to choose quite thick ones otherwise it's tricky. I used three carrots; once they are spiralized, wash out the bowl of the food processor and pulse the carrots until you have a rice-like consistency.
In a small pan, heat a little coconut oil and fry some chopped spring onion, garlic and ginger. Add the carrot rice, some chopped pineapple and a little teriyaki sauce and stir fry for a few minutes. Serve the salmon and broccoli balls on top of the carrot. This was a delicious meal and I felt very healthy!
I'm entering this in Spiralizer Saturday, the blog challenge I run for all things spiralized. If you have any good recipes, link them up here!
I'm also sending this to Extra Veg, hosted by Helen at Fuss Free Flavours.
