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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Baked Salmon and Rice Balls Recipe

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This recipe for Baked Salmon and Rice Balls is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. white rice, uncooked
2 (14¾ oz.) cans salmon, drained
½ c. carrot, grated (optional)
¼ c. onion, chopped
2 eggs
salt and pepper
1 (10½ oz.) can cream of mushroom soup
½ c. water
Directions:
Directions:
Oil an 11X9 inch pan with cooking spray and set aside.
Cook rice according to package directions and set aside to cool.
Remove the skin from the canned salmon (and bones, if you prefer).
Put salmon, cooled, rice, carrots, onions and eggs in large bowl.
Add salt and pepper and mix everything together with your hands. Form mixture into 8 tennis-sized balls, about ¾ cup mixture for each ball.
Arrange balls in the prepared pan and allow room for them to expand as they cook.
Mix soup and water together well and pour over the balls.
Cover with foil and bake in 350º oven for 1 hour.
Allow salmon balls to rest for a few minutes before serving.
Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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