- 2 tablespoons coconut oil
- 1/2 cup minced shallots
- 1 pound wild Alaska salmon, ground or finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced jalapeño pepper
- 1 egg
- 1/3 cup Panko breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon peppercorns
- 1/2 teaspoon sesame oil
- 2 tablespoons chopped cilantro
- 1 whole wild salmon body, backbone, and head
- 1 inch fresh ginger, sliced
- a pinch red pepper flakes
- handful cilantro and parsley stems
- 2 teaspoons soy sauce
- 1 piece, approximately 4" Kombu
- 1 package (6 ounces) udon noodles
- 4 teaspoons miso paste
- thinly sliced fresh green onion
- thinly sliced fresh jalapeños
To make the meatballs
Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tablespoon of the coconut oil for about 4 minutes over medium heat.
Set aside and cool.
Combine all ingredients into a mixing bowl and mix gently (hand mixing is best). Roll the mixture into balls, about 2 tablespoons each. Refrigerate for 2 hours.
When ready, coat a skillet with the remaining coconut oil and bring heat to medium high. Pan fry salmon meatballs, turning occasionally, until golden brown.
To make the broth
Add fish bones and head, ginger, red pepper flakes, parsley and cilantro stems, and soy sauce to a stock pot and fill with water to just cover ingredients. Bring to a gentle simmer and cook for 20 minutes. Strain the broth.
Combine 1 tsp miso paste, 1/4 of udon noodles, and 1 cup hot broth into serving bowl. Stir to dissolve miso paste and add warm salmon meatballs.
Garnish with sliced green onion and sliced fresh jalapeños if desired.