Salmon Balls Recipes

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.

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).

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.

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.

Steps:

• In a shallow bowl, dissolve the salt in 1 cup water. Dip your hands into the salted water, then grab 1/4 cup of the rice. Using your hands, shape the rice into a small, fat triangle, then use your thumb to create an indentation in the center. Place a teaspoonful of the salmon in the hollow, dampen your hands lightly again, and pat the rice over the hollow to encase the salmon. Repeat to create 3 more rice balls.
• Dry your hands thoroughly. With the pointed end of the rice triangle facing the ceiling, wrap the nori around the bottom of each triangle, leaving the point showing between the open ends of the nori. Eat right away, or pack in your lunch box for later.
• Variations:
• Yaki Onigiri (Grilled Rice Balls): These rice balls have no filling or nori. Instead, once compactly formed, they are brushed with soy or miso and broiled until they are crispy and chewy on the outside and soft on the inside. As they are broiling (or grilling), evenly drizzle both sides of each triangle with 1 teaspoon soy sauce or brush with 1 teaspoon white miso. Broil, turning once, until both sides are very browned. Do not allow them to burn; especially watch the miso, which can burn quickly. These onigiri are delicious hot.

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.

Steps:

• For tomato salsa, combine everything in a bowl. Season with pepper. Cover and set aside. (Don't add salt yet; it pulls flavor from tomatoes.) For salmon balls, combine all ingredients except oil and arugula in a bowl. Mix well. Form walnut-sized balls (about 16); set aside. In large nonstick frying pan, heat oil over medium heat. Add balls and cook 4 to 6 minutes, turning to brown all sides. Divide arugula among 4 plates. Place 4 balls in center of each and serve with salsa. Sprinkle with salt.

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.

Steps:

• Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
• Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
• When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 15 minutes, or until the meatballs are firm and cooked through.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.

Steps:

• Cream all of the ingredients together except for the salmon and parsley.
• Fold into the salmon until well mixed.
• Chill overnight.
• Form into a firm ball and roll in the parsley mixture.
• Chill until ready to serve.
• Can be made up to 24 hours in advance.