OK.. let’s review the recipe – and add a comment about the sodium content of bread crumbs!
Here’s what you’ll need:
- Can of salmon
- 4 medium red potatoes
- 2 ribs of celery diced
- 2 medium onions diced
- 1 egg
- Bread crumbs
- Olive oil
Grab your grater and grate those potatoes, watch the knuckles. Toss this into a large bowl. Then add the salmon, celery, onion, and egg. Mix this together well. Add in the bread crumbs, fresh if you can get them from the bakery, canned from the store if you can’.
Now, a quick health note about canned bread crumbs. Get the Panko style crumbs, the Japanese one… I’ve checked all the sodium contents for the other types of crumbs including the plain old crumbs and the sodium is well over 20 mg. That’s not acceptable. We want bread crumbs, not salt-bread crumbs. The Panko crumbs have sodium counts under 50mg. Much better for my heart.
So, now that you have the mixture ready, here’s the twist – use a scoop to form balls from the mixture, not patties. But wait! there’s more! take a strip of thin cut bacon and wrap it around the ball, securing with a toothpick if needed.
Take these bacon wrapped – great salmon balls and place them on a baking sheet then pop into a 350 degree oven for half an hour.
You can turn this recipe from a main course of large balls to an appetizer of small ball by using a melon scoop to form smaller balls and wrap with bacon slices cut in half. Either way these make a nice addition to your canned-salmon skills.