Canned Salmon Recipe — Salmon Meatballs

Canned salmon is a terrific ingredient. It’s perfect for making salmon burgers and salmon salad, but it can also be used to make an easy salmon meatball recipe. A printable copy of this canned Salmon Meatball Recipe can be found at

Canned Salmon Recipes — Salmon Meatballs


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Canned Salmon Meatballs Ingredients:

14 oz can SALMON
2 EGGS
2-3 cloves GARLIC (crushed)
in this recipe I use:
1 tsp CURRY POWDER
½ tsp CHILI POWDER
SALT and PEPPER (to taste)
…but use whatever spices you like

Canned Salmon Meatballs Directions:

For this recipe, I bake the hell out of the salmon balls. I generally make them to use in curry and stew dishes, so I want them dense and sturdy and tasty. For a juicier meatball to eat all on it’s own, add diced onion and garlic and bake for a shorter cooking time.
Salmon in the can is already cooked, in fact it is part of the canning process that cooks the salmon.
To begin, open the the can and drain off the liquid.
Traditional canned salmon will come with skin and bones still intact. The skin and bones are soft and edible. You can remove the skin and bones if you like; I used to remove them, but now I’m too cheap, and I don’t want to miss out on the extra nutrition, either.
Place drained salmon in a bowl.
Add ALL of the other ingredients and mix together well.
Shape salmon mixture into ping pong-sized balls. I get about 12 meatballs out of this recipe.
Place meatballs on a baking sheet and bake at 400 degrees Fahrenheit for 20-30 minutes. The longer they bake, the firmer they will become, which is what you want if you’re
going to use them in a stew or curry dish.
Remove the meatballs from the oven and then use them for whatever you want. Make a double batch and freeze half of them for later! I love them in curries.

Here are the ingredients and directions for a delicious meatball curry dish:

Salmon Meatball Curry

12 SALMON “meatballs”
1 Lg ONION (chopped)
6-8 cloves GARLIC (finely chopped)
1 Tbsp GINGER (finely chopped)
2 Tbsp CHILI GARLIC SAUCE
1 tsp TURMERIC
1 tsp CUMIN
2 tsp CORIANDER POWDER
1½ Lg BELL PEPPERS
14 oz can diced TOMATOES
14 oz can COCONUT MILK
2-3 Tbsp OLIVE OIL
SALT (to taste)
top with chopped CILANTRO

Heat a large skillet on medium high heat and add olive oil. When oil is hot, add in onions, garlic, ginger, and something hot, like fresh chili peppers! Or red pepper flakes! Or chili sauce! Anything hot will do, but add something spicy; it’s not a curry without a little zing, plus the spiciness will be a nice balance for the cooling coconut and tomato.
Saute ingredients for 3-5 minutes.
Add in the chopped bell pepper. I like nice, big, chopped pieces. A variety of sizes and textures always makes for a more interesting curry, soup, or stew.
Add in the turmeric, cumin, and coriander powders and mix well. Cook for 4-5 minutes.
Add tomato, and salt to taste. Mix and allow to simmer for 5 minutes; add a little water if needed, but not too much.
Add in the coconut milk and salmon balls. Mix well and bring the dish back to a bubbling simmer.
Simmer for 5 minutes, and that’s it!
Stir in a little chopped cilantro if you like, or just top with cilantro as a garnish.
Serve this curry over rice or quinoa.
Hope you like it!

“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010