Salmon Recipes Baked Healthy, Fish Recipes, Seafood Recipes, Cooking
Smoked Salmon Cheese Ball Ingredients. Throw this scrumptious ball together with a few easy ingredients. Cream Cheese: This is a good chunk of the recipe that creates a thick creamy texture - perfect for dipping!; Smoked Salmon: The smokiness adds a depth of flavor.; Sour Cream: Makes the mixture extra creamy and softer to scoop.; Red Onion: Pairs nicely with the smoked salmon.
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Steps to Make It. Gather the ingredients. Combine the cream cheese, lemon juice, onion, horseradish, dill, garlic powder, and salt and pepper to taste in a large bowl. With a handheld electric mixer, blend on medium speed, scraping down the sides of the bowl occasionally, until the mixture is well-combined.
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Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray. Combine salmon, panko, scallion, egg, mayonnaise and ginger in a large bowl. Stir, breaking up the salmon, until well mixed. With clean hands, roll the mixture into 16 balls, about 1½ tablespoons each; place on the prepared baking sheet.
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When the pan is hot and the butter is bubbling, turn to medium heat. Then add the salmon balls and sear for 2 minutes per side for about 4-6 minutes total. Remove from the pan to a paper towel-lined plate. To make the sauce, keep the pan on medium heat. Add 1 tbsp butter to the pan.
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Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Combine salmon, breadcrumbs, feta, scallion, egg, dill, yogurt, garlic and sun-dried tomatoes in a large bowl; gently stir, breaking up the salmon, until well mixed. With clean hands, roll about 1 1/2 tablespoons of the mixture into a 1-inch ball; place on the.
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Step 1 Wash salmon fillet & cut them into medium pieces about 2 inches. Add salt, turmeric, chilli, coriander pd., cumin, garam masala & ginger garlic paste & mix well. Cook the fish adding only a little water (about 1/4 cup) about 15 minutes. Let it cool. Step 2 Chop the onions, green chillies & cilantro very fine.
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1. Hot pot: Scoop up a ball of fish paste with a spoon, and then drop it in the hot pot. It will be cooked through and ready to eat in 1 to 3 minutes depending on the size of the scoop — soft, chewy, tender goodness and all. 2. Deep-fry: Form the paste into 1- to 1 1/2-inch-wide balls.
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After all, fish is brain food and contains lots protein, vitamins B, D and omega 3 fatty acids - it is a nutritional powerhouse! This salmon ball recipe is one that I might just have to stop saving for the holiday season and begin serving more often. It makes a really simple snack or a fun dish to bring to a potluck! How To Make A Salmon Ball
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Step 1: Preheat oven to 400 degrees F. Step 2: Drain canned salmon. Step 3: Mash and flake with fork. Step 4: Add lemon juice, red pepper, black pepper, scallions, Worcestershire, scallions, Old Bay or seafood seasoning and mayonnaise. Step 5: Mix until thoroughly incorporated.
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Preheat oven to 350 degrees F. Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated. Form into 1-2 inch balls (makes about 20 balls). Add your fat of choice to a baking pan and then place your salmon balls on the pan. Lightly roll the salmon balls in the oil so they get coated.
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Instructions. In a large bowl mix all ingredients together except the chopped pecans and half of the dill. Spray a piece of saran wrap with non-stick cooking spray to form mixture into a ball, then cover with saran wrap and place in the refrigerator for 2 hours. When ready to serve roll the salmon ball into the crushed pecans and press.
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Directions. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Combine salmon, breadcrumbs, scallion, egg, yogurt and garlic in a large bowl; stir, breaking up the salmon, until well mixed. With clean hands, roll about 1 1/2 tablespoons of the mixture into a ball; place on the prepared baking sheet.
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Directions. In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.
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Preheat oven to 350 degrees Fahrenheit. Combine all the ingredients in a medium bowl. Using clean hands, stir until well combined. Pack tightly and roll into 1 inch meatballs. Place in single layer on baking sheet lined with parchment paper or mat for easy clean up.
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Boil them in a saucepan full of salted water for 20 minutes. Drain the potatoes, mash with a fork in a bowl and set aside. Heat the butter in a frying pan. Squeeze lemon juice over the salmon and grill until the salmon is no longer pink inside. Flake onto a plate and set aside.
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The original recipe calls for the salmon cheese ball to be rolled in chopped walnuts but I rolled it in a mixture of spices. I used paprika, dill, pepper, and parsley.. The best salmon for cooking is wild sockeye salmon. This fish has a mild flavor and is rich in omega-3 fatty acids. If you want to cook salmon at home, you should use fresh.
