by ADMIN on OCTOBER 6, 2011
Salmon meatballs? Yes! Crispy on the outside with a zing of fresh ginger, lemon and the subtle under-tones of dill. Mmm.
Did You Know:
All canned salmon is wild! So if you want to save around $15 on your grocery bill every once-in-a-while, make the trade-up from fresh to canned. Also: Most canned salmon comes with some bone and skin. Simply drain the salmon then scoop out onto a plate. Remove the skin and big bones, but it’s perfectly fine to leave the small bones in the recipe. These break up very easily when mashed and are a great source of calcium!
TIP: Stir-fry veggies as a nice accompniment for these salmon balls. Flavoring the veggies with a bit of soy sauce, teryaki sauce, and a dab of hot sauce makes for a great combination!
Wild Salmon 'Meat'balls
Prep time: 15 mins Cook time: 13 mins Total time: 28 mins Serves: 3
Crispy salmon balls with ginger, lemon, garlic, and dill.
1 can salmon (14oz)
⅓ cup panko breadcrumbs
2 heaping tsp fresh minced ginger
2 cloved garlic, minced
2 tsp mirin (or rice wine vinegar)
2 tsp dried dill
¼ tsp cayenne pepper
2 Tbsp olive oil
2 tsp fresh squeezed lemon
Preheat oven to 350F. Prepare a baking pan with spray olive oil.
Drain salmon and place on cutting board to remove the skin and large bones. It's OK to leave the small bones because these break up and are a great source of calcium.
Mix together all ingredients until well combined.
Form into 1" balls and place on the baking pan, evenly spread.
Bake for 8 minutes, then turn the oven to broil and cook for another 5 minutes.
Enjoy over stir-fry veggies and a whole grain!