SALMON BALLS RECIPE RECIPES

Name: Baked salmon Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 1 (15 1/2 ounce) can salmon; 1/4 cup breadcrumbs; 1/4 cup diced green onion; 1 tablespoon lemon juice; 1 tablespoon mayonnaise; 1/2 teaspoon dill weed; 1/4 teaspoon garlic powder

BAKED SALMON BALLS RECIPE - FOOD.COM

Baked salmon Balls Recipe - Food.com image

I found these in the news paper about 25 years ago and just found the recipe again. As I recall they were quite tastey! Give em a try!

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 1/2 ounce) can salmon
1/4 cup breadcrumbs
1/4 cup diced green onion
1 tablespoon lemon juice
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/4 teaspoon garlic powder

Steps:

Drain salmon.
Combine with next six ingredients.
Form into 25 balls.
Place on greased cookie sheet.
Bake in preheated 350 degree oven for 20 minutes.
Serve as an appetizer w/tartar sauce or as an entree.

Nutrition Facts : Calories 171.9, FatContent 5.4, SaturatedFatContent 0.9, CholesterolContent 58, SodiumContent 150.2, CarbohydrateContent 6.7, FiberContent 0.5, SugarContent 0.9, ProteinContent 23

SIMPLE SALMON DIP RECIPE: HOW TO MAKE IT

Simple Salmon Dip Recipe: How to Make It image

This is my go-to dip recipe for summer barbecues. The secret is the green chiles—they add just enough heat. —Susan Jordan, Denver, Colorado

Provided by Taste of Home

Categories Appetizers

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 1-1/4 cups.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) reduced-fat cream cheese
2 tablespoons canned chopped green chiles
1-1/2 teaspoons lemon juice
2 green onions, chopped, divided
2 ounces smoked salmon fillet
Assorted crackers or toasted French bread baguette slices

Steps:

In a small bowl, mix cream cheese, green chiles, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving., Top dip with remaining green onion. Serve with crackers.

Nutrition Facts : Calories 107 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 246mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 6g protein.

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In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

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BAKED SALMON BALLS RECIPE - FOOD.COM

I found these in the news paper about 25 years ago and just found the recipe again. As I recall they were quite tastey! Give em a try!
From food.com
Reviews 5.0
Total Time 30 minutes
Calories 171.9 per serving

Serve as an appetizer w/tartar sauce or as an entree.

See details

SIMPLE SALMON DIP RECIPE: HOW TO MAKE IT

This is my go-to dip recipe for summer barbecues. The secret is the green chiles—they add just enough heat. —Susan Jordan, Denver, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Appetizers
Calories 107 calories per serving

In a small bowl, mix cream cheese, green chiles, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving., Top dip with remaining green onion. Serve with crackers.

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In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

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