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Salmon Balls with Napa Cabbage Slaw


Salmon Balls with Napa Cabbage Slaw

Serves: 4

Category: Main Dishes - Non-Vegan
Author: www.DrFuhrman.com
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Ingredients:

For the Salmon Balls:
1/2 pound wild salmon (see note)
1/4 teaspoon black pepper
1/4 cup plus 2 tablespoons chopped fresh parsley
1 scallion, white and light green parts, chopped
1 1/2 cups celery, chopped
3 tablespoons dill
1/8 teaspoon hot pepper flakes
1 teaspoon Bragg Liquid Aminos
1 teaspoon lemon zest (from an organic lemon)
2 teaspoons Dijon mustard
1/2 cup whole grain bread crumbs
2 tablespoons ground flax seed mixed with 6 tablespoons water
For the Napa Cabbage Slaw:
4 cups finely chopped napa cabbage
2 seedless cucumbers, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup white wine vinegar
1/4 cup unsweetened soy, hemp or almond milk
1/2 teaspoon Bragg liquid aminos
3 tablespoons chopped fresh dill
1/4 teaspoon black pepper
1 teaspoon celery seed
2 tablespoons raisins

Instructions:

Heat oven to 350 degrees F.

Place salmon on a baking dish skin side down. Sprinkle with black pepper and 2 tablespoons of the parsley.
Bake for 15 to 20 minutes or until cooked through. Remove from oven, let cool, then place in a medium bowl and flake with a fork.

Water saute the scallion and celery until tender. Add to the bowl with the salmon along with the dill, hot pepper flakes, Liquid Aminos, zest and bread crumbs. Stir in the flax and water mixture and mix well.

Shape into 1 1/2-2 inch balls. Place on a lightly-oiled or parchment-lined baking pan and bake at 350 degrees F for 20-25 minutes or until lightly browned.

To make the cabbage slaw, combine the cabbage, cucumber and onion in a bowl.
Place remaining ingredients in a high-powered blender and blend until smooth. Toss cabbage mixture with desired amount of dressing.

Serve salmon balls hot or cold on a bed of the cabbage slaw.

Note: Other fish may be substituted for the salmon. Do not use fish that are known to be high in mercury--tuna, tile fish, swordfish or shark. Avoid farmed trout and salmon, they can contain high levels of PCDs and dioxin from the fish meal they are fed.

Calories 214; Protein 17 g; Carbohydrates 23 g; Total Fat 6.6 g; Saturated Fat 1 g; Cholesterol 31.2 mg; Sodium 301 mg; Fiber 4.5 g; Beta-Carotene 582 ug; Vitamin C 34 mg; Calcium 165 mg; Iron 2.9 mg; Folate 146 ug; Magnesium 75 mg; Zinc 1.3 mg; Selenium 26.5 ug

Comments (1):

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Prinzez_G

01/30/2017 09:19 PM

Rated this recipe: (no rating)

Is there a Vegan substitution that can be used??

 

sc2987 replies:

04/21/2017 02:53 PM

Rated this recipe: (no rating)

Try tempeh; that's what I'm going to use.