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Salmon Balls
I have a hard time calling salmon balls an appetizer simply because I want to make a meal of them whenever I prepare these balls of deep fried salmon . Sometimes called croquettes , they certainly make for a great appetizer but they can easily complement a steak dinner as a side dish . No matter how you decide to serve them , they are a treat to eat .
Remove all bones from salmon . With your hands flake salmon into small pieces . Combine all the ingredients into a food processor . Mix thoroughly . Form into balls the size of golf balls rolling in your hand until the balls are uniform . Make sure there are no cracks as this will break up while cooking . In a separate dish roll balls in bread crumbs . Set aside on a large baking sheet that is lined with parchment paper . Refrigerate for at least one hour . Add oil to deep fat fryer , or into a large pot or skillet . Heat to 375 degrees . Place salmon balls into oil and cook for 3 to 5 minutes or until golden brown . Serve croquettes with a lemon wedge and a side of tartar sauce .
1 cup of breadcrumbs ½ cup of diced onions 2 tablespoons of crushed garlic 1 teaspoon of salt 1 tablespoon Italian herb seasoning 2 tablespoons Old Bay Seasoning ¼ cup of mayonnaise 16 ounces of salmon filleted 16 ounces of peanut or canola oil
42 explore : NW | The Official Magazine for kenmore air