salmon and rice balls

salmon and rice balls
  • 1/2 cup uncooked white rice
  • 1/2 cup water
  • 2 (14.75 ounce) cans salmon, drained and flaked
  • 1/2 cup grated carrot (optional)
  • 1/4 cup chopped onion
  • 2 eggs
  • salt and pepper to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup water


  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
  3. 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.
  4. Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.

09/18/2019
salmon and rice balls, recipe PT15M PT1H 5 455 calories

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