Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf

Directions

1. Preheat the oven to 350°F and have a baking dish ready.
2. Wash the broccoli, carrot, onion, garlic, and ginger; dry the produce.
3. Peel and mince the onion, setting half aside in a bowl and the rest to a medium saucepan.
4. Chop the broccoli and carrot, then add both to the saucepan with the onion.
5. Stir in the rice and broth with the vegetables and bring to a boil.
6. Drain the salmon and mix it with breadcrumbs, the egg, salt, and pepper until well combined.
7. When the liquid reaches a boil, scrape the pan edges so all the rice is in the liquid; cover, reduce heat, and cook until absorbed, about 15–18 minutes. Let stand off heat for 5 minutes.
8. Lightly oil a baking dish and form the salmon mixture into 2-inch meatballs; bake until set, about 15 minutes.
9. Mince the garlic and ginger.
10. In a small saucepan, combine garlic, ginger, soy sauce, honey, and vinegar; bring to a boil and simmer until slightly thickened, 1–2 minutes.
11. Whisk a bit of water with cornstarch to make a slurry, then whisk it into the sauce while cooking until it thickens, 1–2 minutes; remove from heat.
12. Toss the baked meatballs with the teriyaki sauce to coat them.
13. Serve the rice and meatballs on plates, and finish with a sprinkle of sesame seeds.