Salmon And Tofu Balls Recipes

SALMON CHEESE BALL

Salmon Cheese Ball image

I got this recipe from my mother and have taken it to a number of potlucks. It always receives raves. Even non-salmon lovers like this appetizer.

Provided by Karen

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 3h15m

Yield 20

Number Of Ingredients 10

Ingredients

1 (7 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped green onions
2 teaspoons prepared horseradish
¼ teaspoon salt
¼ teaspoon hot pepper sauce
¼ teaspoon Worcestershire sauce
½ cup chopped walnuts
¼ cup chopped fresh parsley

Steps:

In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 0.9 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 100.8 mg, Sugar 0.2 g

SALMON BALL

Salmon Ball image

Salmon lovers and those who like non-traditional cheese balls will enjoy this nice appetizer. Chopped nuts may be used for rolling instead of parsley.

Provided by KLEVANG

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes

Time 20m

Yield 16

Number Of Ingredients 7

Ingredients

1 (8 ounce) package cream cheese, softened
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
¼ teaspoon salt
1 tablespoon lemon juice
1 (16 ounce) can salmon, drained and flaked
1 bunch chopped parsley

Steps:

In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 0.8 g, Cholesterol 27.7 mg, Fat 7 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 3.5 g, Sodium 181.7 mg, Sugar 0.1 g

SALT AND PEPPER TOFU

Salt and Pepper Tofu image

The joy of Chinese salt and pepper tofu is the contrasting crispy-on-the-outside, pillowy-on-the-inside textures. There is no need to press the tofu - a quick pat down with a kitchen towel is all that's needed - as the moisture actually helps to keep the interior soft and tender. While potato or tapioca starch is often used for a light batter, nothing beats the accessibility and affordability of cornstarch to produce an enviable crunch. There are many versions of salt and pepper seasoning in Chinese cuisine - some contain Sichuan peppercorns or fennel seeds - but in this recipe, a spicy-sweet combination of white pepper, sugar, ground ginger and five-spice powder shines (See Tip).

Provided by Hetty McKinnon

Categories dinner, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 teaspoons kosher salt (such as Diamond Crystal)
1/2 teaspoon granulated sugar
1/2 teaspoon ground white pepper
1/2 teaspoon five-spice powder
1/4 teaspoon ground ginger
1 (14-ounce) package firm tofu, drained
1/2 cup cornstarch
Neutral oil such as canola or grapeseed
2 scallions, trimmed and finely sliced
1 long red pepper (such as Fresno) or long green pepper (such as jalapeño or serrano), thinly sliced
Cooked rice, to serve

Steps:

To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
Line a large plate with a paper towel or a clean kitchen towel.
Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.

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