Baked Salmon & Rice Balls
This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is "wild caught" for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they "made" for dinner. Goes nicely with a side of cooked green peas.
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DIRECTIONS
- 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.
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