Recipe For Canned Salmon Balls

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

DILL AND MUSTARD SALMON BALLS

Steps:

• Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid.
• Line a rimmed baking sheet with foil and spray with cooking spray.
• In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well.
• Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well.
• Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray.
• Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well.
• Serve the salmon balls with the dipping sauce.

BAKED SALMON & RICE BALLS

Steps:

• Oil an 11x9 pan with cooking spray and set aside.
• Cook the rice according to package directions and set aside to cool.
• Remove the skin from the canned salmon (and the bones if you prefer).
• Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
• Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
• Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
• Arrange balls in the prepared pan and allow room for them to expand as they cook.
• Mix the soup and water together well and pour over the balls.
• Cover with foil and bake in 350 oven for 1 hour.
• Allow the salmon balls to rest for a few minutes before serving.

SALMON BALLS

Steps:

• Drain salmon well if canned variety.
• Warm cream cheese to room
• temperature and combine with all ingredients.
• Mix very well.
• Chill.
• Roll into balls, roll each ball in a mix of the nuts and parsley. Chill well before serving.