Wednesday, April 11, 2012

Tin Pink Salmon Fish Balls with Herbs

Thinking of new ways to cook your tin tuna, sardines or salmon?  I was in the same situation this morning.  Feeling a bit lazy from the Easter break when take aways were just about a hand reach, I was in a dillema whether to serve a boring sauteed tin pink salmon or serve it as is.  I decided to do neither but made a yummy balls out of the tin pink salmon and concocted a mixture of herbs to make the taste better.

This is quite an easy dish as long as you have the herbs in your pantry.  You can either use the fresh ones or the dried ones.  In this recipe though I preferred to use the dried ones because it's easier...no chopping needed.

1 tin pink salmon
1 egg, beaten
1/4 c crumbed in one (white wings) + 1/2 c for dredging
1 tsp coriander
1 tsp parsley
2 tsp garlic granules
2 tsp mixed herbs
salt and pepper to taste

Remove liquid from the salmon. 
Using fork or your hands, shred the salmon meat.
Mix in the egg.
Mix in the 1/4 crumbs, coriander, parsley, garlic granules, salt and pepper with the salmon.
Form a ball from the mixture smaller than a golf ball.
Dredge into the crumbs and fry in a hot oil.
Cook until golden brown.

A comment or two will be appreciated...



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