Thursday, May 20, 2010

Salmon Balls

Based on my salmon burger recipe, these little balls are a party hit! They are very easy to make, healthy, inexpensive, and very tasty. They're casual enough for kids' parties and fancy enough to serve at cocktail parties.

Salmon Balls
3 14.75 oz. cans wild Alaskan red salmon
1 ½ cups rye bread crumbs (made with 100% rye bread, crumbled in a food processor)
4 large eggs, lightly beaten
6 Tbsps. tomato paste
2 Tbsps. dried thyme, crumbled
3 Tbsp. dried parsley flakes
3 Tbsp. dried chopped onion
1 Tbsp. garlic powder
Salt & pepper, to taste
Safflower oil spray

Pre-heat oven to 375F. Combine all ingredients (except safflower oil) in a large bowl. Mix well with your hands or a wooden spoon. Form into 1 1/2" balls. Grease two cookie sheets with safflower oil. Place balls on sheet, 1" apart. Bake for 15 minutes, turn balls, and bake for an additional 10 minutes.

Serve hot or at room temperature with brown mustard.

Makes about 7 dozen balls. Serves 50 as an hors d'oeuvre.

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