Curried Salmon Balls

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!