Curried Salmon Balls

Name: Curried Salmon Balls
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Main dish

Balls… A favourite with kids! Why not try them with fish?

Servings: 4 servings of 4 balls per person (makes 16 balls)
Preparation time: 15 minutes
Cooking time: 15 minutes
Cost per serving: $1.61
Storage: 3 days in the fridge. Can be frozen.
Kitchen tools: Can opener, measuring cups and spoons, cutting board, sharp knife, vegetable peeler, grater, small bowl, fork, baking sheet, parchment paper (or oil), large bowl
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition

Ingredients

2 cans (2 x 213 g) pink salmon, drained
60 ml (¼ cup) breadcrumbs
1 egg
2 garlic cloves, peeled and minced
1 carrot, peeled and grated
2 frozen spinach nuggets (about 80 ml/1/3 cup), thawed and well-drained
Thaw in the microwave for 1 minute and press with a fork to get rid of the excess water.
10 ml (2 tsp) mustard
5 ml (1 tsp) curry powder
Salt, pepper and Tabasco-style hot sauce, to taste

Preparation

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil a baking sheet or cover with parchment paper.

2. Pour the contents of both cans of salmon into a large bowl. Remove the skins with your fingers. Do not remove the bones and cartilage — simply crush them between your fingers.

3. Add the breadcrumbs, egg, garlic, carrot, spinach, mustard, curry powder, salt, pepper and hot sauce. Mix with a fork.

4. With your hands, take a small amount of the salmon mixture and make 16 balls. Place the balls on the baking sheet.

5. Bake for about 15 minutes.

Tip: Use the cooking time to prepare your side dishes.

Variation: You can serve this dish many ways: On rice or pasta with vegetables, as an appetizer with tartar sauce (see our Sole Fillets with Tartar Sauce recipe at www.olo.ca), or even in a submarine sandwich!