Salmon Surprise Balls Food

SALMON CASSEROLE SURPRISE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
• Mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• Preheat oven to 375 degrees F (190 degrees C). Generously grease a casserole dish.
• Melt butter in a saucepan over medium-low heat. Stir flour into melted butter and cook until dissolved, about 1 minute. Gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• Layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• Whisk mayonnaise, Parmesan cheese, Worcestershire sauce, and mustard together in a bowl; pour over casserole.
• Bake in the preheated oven until casserole is bubbling, about 30 minutes.

BAKED SALMON BALLS

Steps:

• Drain salmon.
• Combine with next six ingredients.
• Form into 25 balls.
• Place on greased cookie sheet.
• Bake in preheated 350 degree oven for 20 minutes.
• Serve as an appetizer w/tartar sauce or as an entree.

ONIGIRI (RICE BALLS)

Steps:

• Sprinkle the salmon fillet with salt and let stand for 2 hours.
• Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
• Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
• Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
• Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

SALMON BALL

Steps:

• In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

SALMON CROQUETTES

Steps:

• In a medium bowl, mix together the salmon, egg, celery, green onion, dill, and garlic powder. Form the mixture into golf ball sized balls, and roll in wheat germ to coat.
• Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry for about 10 minutes, turning as needed, until golden brown.

SALMON CAKES

Steps:

• Preheat the oven to 350 degrees F.
• Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
• Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
• Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
• Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
• Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

CAJUN SALMON CROQUETTES

Steps:

• Chop celery and green onions using a food processor (paid link). Place in a large bowl.
• Remove the skin from the salmon filet and chop your salmon into small diced pieces. Add diced salmon, breadcrumbs, and seasonings to the same bowl. Slightly scramble your egg then add to bowl.
• Using a spatula, fold ingredients together until it binds, cover, and refrigerate for 30 minutes.
• Remove salmon mixture from the refrigerator and form into flattened balls.
• Place Ritz crackers into a large zip lock bag and crush well. Dredge salmon balls with finely crushed crackers.
• Heat cooking pan to medium heat and add cooking oil. Fry salmon balls for 3 minutes on each side. Remove from heat and place on paper towels to absorb excess oil.
• For the remoulade sauce, add all sauce ingredients into a bowl and whisk (paid link) together until smooth. Serve immediately.

SALMON BALL (SPREAD)

Steps:

• Mix salmon with cream cheese, lemon juice, horseradish, and onion.
• Refrigerate until firm.
• Mix parsley and pecans together.
• Form salmon mixture into a ball.
• Roll in pecan-parsley mixture.
• Serve on a plate with your favorite crackers around it.
• If you are not fond of horseradish, I would cut it down to 1 teaspoons.
• (I love the taste of horseradish so I usually add more).

SMOKED SALMON PINWHEELS

Steps:

• Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended.
• On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)
• Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.
• Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

SALMON CROQUETTES

Steps:

• Preheat the oven to 350 degrees F.
• Mix all of the ingredients, except cornmeal, in a large bowl. Using your hands, form the salmon mixture into small balls, and then roll the balls in cornmeal. Spray a cookie sheet with nonstick spray, arrange the balls on the cookie sheet, and flatten each ball on the surface.
• Bake for 25 minutes or until browned. Serve hot.

CREAM CHEESE BALL SURPRISE

Steps:

• Soften cream cheese.
• Mix softened cream cheese, orange juice concentrate, craisins in bowl.
• Form mixture into ball using your hands.
• Roll in chopped walnuts.
• Refrigerate until ready to serve.

SALMON SURPRISE BALLS

Steps:

• Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve. You can use your favorite dipping sauces.
• In a food processor place all salmon ball ingredients except, cheese and panko crumbs. Pulse 3-4 times till chunky smooth.
• Divide the salmon mixture into 12. Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball. Repeat with all 12. Roll in panko crumbs.
• Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.
• Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain. Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.
• Fry the remaining 6 and drain on paper towel.
• Serve with dipping sauce and enjoy the gooey center.
• Don`t overcook!

SALMON AND RICE BALLS

Steps:

• Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
• Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
• Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.