First, add the sesame oil to a pan and preheat for 1 minute. add in shallots, Fresno peppers, garlic and ginger. Then, sauté on medium for 5 minutes or until fragrant, mixing often. Remove from pan.

Secondly, add the water, rice vinegar and apricots to that pan, and simmer for 5-7 minutes or until apricots are soft.

Add that to a blender with everything else for the sauce, except salt and pepper. Then, blend until smooth.

Return sauce to pan and simmer 5-6 minutes, adding water to thin it out a bit. Then, add salt and pepper to taste.

Grind salmon in a food processor and mix in everything for the meatballs. Form them by hand, flattening them a bit to get them more golden. Then, refrigerate for 15 minutes.

Then, preheat a pan on high for 2 minutes, add avocado oil and lower to medium high. Give the meatballs a nice hard sear, about 1 minute per side if you like your salmon pink or 2 minutes if you don’t. Be careful to not overcrowd the pan.

Lastly, serve over the rice, drizzle sauce, add sesame seeds, peanuts, cucumber slices, Fresno, scallions, cilantro and lemon.