Japanese Baked Salmon Balls With Miso & Honey Glaze

Ingredients

• 400-450 g canned salmon (I used two cans / 1 lb., large bones removed)
• 1 tablespoon of grated fresh ginger (1 teaspoon of ginger powder is also ok)
• 1 garlic clove (grated)
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 1/4 medium red onion (finely diced (as fine as you can))
• 2 teaspoons hot sauce (such as Sriracha)
• 1/2 tablespoon Tamari (or coconut aminos)
• 1 teaspoon sesame oil
• 1 medium egg
• 1/4 cup almond meal
• 2 tablespoons fresh miso paste (I used light coloured miso)
• 1 tablespoon Tamari
• 2 teaspoons honey
• 1/2 teaspoon sesame oil (optional)
• 1-2 tablespoons sesame seeds
• 1/4 red onion (sliced)
• 200 g Brussels sprouts (0.5 lb., tails cut off and roughly diced)
• 1 small carrot (peeled and diced)
• 1/2 bell pepper (yellow or red, roughly sliced)
• 1 clove garlic (finely diced)
• 2 tablespoons lemon juice
• 1 teaspoon fish sauce (if not using, add a bit more salt)
• Generous pinch of salt