Salmon And Tofu Balls Recipes

SALMON AND TOFU BALLS

Steps:

• If using silken tofu, freeze it for at least 72 hours.
• Press the water out of the tofu (both soft and firm need to be drained) by placing a weight on it.
• if using canned salmon, drain water.
• for food processor/blender: combine salmon, starch, tofu, and hijiki. combine until well-blended.
• i did not use a blender or food processor.
• these are the directions for making salmon balls by hand.
• first, mash the cooked salmon.
• add the tofu and hijiki an starch until well blended.
• if mixture does not hold together well, add two egg whites or one egg white with a little of egg yolk.
• form into balls.
• deep fry, bake, or steam.
• i baked the balls for 15-30mins and then wsteamed for about 15-20 minutes.
• healthy, and delicious.
• add spices when blending.

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.

ASIAN-STYLE SALMON OR TOFU

Steps:

• Heat oven to 400.
• Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
• Divide the bok choy and bell pepper evenly on the squares.
• Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
• In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
• Top with another 4 squares of parchment paper and fold the edges over several times to seal.
• Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
• For Vegetarian use only the Tofu.