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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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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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Rub the garlic clove on the inside of a mixing bowl. Debone and flake the salmon into small pieces. Mince the dill and shallot. Put all the ingredients together in a bowl and combine with a fork. Place the salmon mixture on a plate and form into a ball using plastic wrap and your hands.
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directions. 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.
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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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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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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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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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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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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.
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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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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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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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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 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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Place your salmon meatballs onto your prepared baking sheet with space in between each then spritz lightly with a bit of avocado oil. Bake for about 15 minutes, flipping halfway. Combine your cooked quinoa, lemon juice, zest, and fresh herbs, and season to taste with sea salt and pepper in a medium bowl. Fluff together using a fork.