Salmon Ball

This salmon ball is creamy with a bit of crunch, and gluten-free.

Continuing on the holiday brunch theme from a couple weeks ago, I wanted another protein dish that could be served in a sandwich or just on crackers. I didn't want to make another salmon salad - too boring. That's when I remembered Shannon, an old friend from the university residence I lived in.

Shannon's favourite thing to bring to a party was a tuna ball. It was basically a can of tuna mixed with a block of cream cheese. It was very rich, but very tasty. I wanted to use that concept as a base for what I wanted to make.

I had a can of boneless, skinless salmon (about the size of a can of tuna), but I wanted to do a little more. Cutting out some of the cream cheese and adding some sweet onion, celery and mustard for flavor seemed like the way to go. For added presentation, I rolled the final product in slivered almonds to give it some crunch. It was a hit - something I'll definitely make again.

Salmon Ball

• 1 can boneless, skinless salmon (drained)
• 1/2 cup cream cheese (at room temperature)
• 1/4 cup minced sweet onion
• 1/4 cup minced celery
• 1 tsp sweet hot mustard
• 1/4 cup slivered almonds

1. Mash the salmon with a fork.
2. Fold in the cream cheese, onion, celery and mustard using a spatula.
3. Spread almonds on a cutting board. Roll the salmon mixture into a ball and then roll it on top of the almonds.
4. Wrap in plastic wrap and let set in fridge until ready to serve.

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No-fry Salmon Patties with Creamy Dill Sauce

Right before Passover, mom wanted us to stop by for supper. She found a recipe she thought we'd like - baked salmon patties. I helped out, documented things and took pictures.

These patties turned out fantastic. Crispy on the outside and super-tasty. I'll never want a pan-fried salmon patty again. Yes, these ones use a tub of cream cheese (if you include the sauce), but it's totally worth it.

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No-fry Salmon Patties with Creamy Dill Sauce

by Rochelle Saraga May 6, 2011

These salmon patties are a tasty alternative to pan-fried salmon patties.

Ingredients

250g dill-flavoured cream cheese, at room temperature1 egg1/4 cup sweet onion, minced2 tsp dried parsley1 tbsp lemon juicefrom 1 lemon, lemon zest2 cans salmon2 tbsp relish or minced dill pickles1/4 cup breadcrumbs1 cup panko breadcrumbs1/4 cup margarine or butter, melted3 tbsp milk

Instructions

1. Preheat oven to 400-degrees.2. Line baking tray with parchment paper.3. Mix half of the cream cheese with the egg, green onion and parsley.4. Add half the lemon juice and zest, salmon relish and 1/4 cup breadcrumbs, and mix well.5. Refrigerate for 30 minutes.6. Combine panko bread-crumbs and butter.7. Roll 1 tbsp balls of salmon mixture and coat in butter-breadcrumb mix.8. Place balls 1” apart on baking sheet and flatten slightly with a fork.9. Bake for 10 minutes on each side - until browned.10. While baking, whisk remaining cheese, remaining lemon juice, zest and milk together for the sauce.

Details

Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: 36 patties

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SkyFlake Baked Basa

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SkyFlake Baked Basa

by Daniel Saraga March 4, 2011

SkyFlake-brand crackers make a tasty breading for this baked fish.

Ingredients

1/4 cup mayonnaise1 tsp mustard1 tsp ketchup1/4 tsp paprika1 clove garlic, minced1/4 tsp hot pepper sauceto taste salt and pepper500g basa fillets1 cup SkyFlake crackers, crushed1 lemon, sliced

Instructions

1. Preheat oven to 375-degrees.2. In a bowl, thoroughly blend the mayonnaise, mustard, ketchup, paprika, garlic, hot pepper sauce, salt and pepper.3. Pat the basa dry and place it on a baking sheet lined with parchment paper.4. Coat the basa with the sauce mixture and sprinkle with the crushed SkyFlakes.5. Use pan spray to lightly spray the coated fish with oil. Arrange the fish in a baking dish and top with lemon slices.6. Bake for 15 minutes, or until fish flakes easily with a fork and the coating is lightly browned.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 5-6 pieces

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Asian Baked Salmon

• 1 salmon fillet (half a salmon)
• 2 tbsp mustard
• 3 tbsp soy sauce (see note)
• 1 tbsp sesame seeds
• 1 tbsp brown sugar
• 1/2 tsp onion powder
• 1/3 cup olive oil
• 1/2 red onion, minced

1. Preheat oven to 350 degrees.
2. Place the salmon on a parchment-lined baking pan and score the salmon down to the skin every two inches (without breaking the skin).
3. Whisk together the mustard, soy sauce, sesame seeds, sugar, onion powder and oil and pour half of the mixture over the salmon.
4. Put chopped red onion on top of each salmon piece and drizzle the remaining marinate over the fish.
5. Transfer to oven and bake for 15-25 minutes.

Note: for gluten-free, check label of soy sauce.

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Chopped Herring

We do occasionally serve herring at the Haggis and the Herring, but we don't often get to use it as an ingredient in a dish.

Well, the opportunity finally arrived and I started doing my research. I wanted to make chopped herring, a herring dip or spread best served on rye or pumpernickel.

It's one of those standards that even has an article on Wikipedia, so there were lots of sources to draw from. The basic recipe calls for marinated herring, apple, some sort of bread, hard boiled eggs and sugar. It's just a matter of working out the method and what quantities work best for you.

Chopped Herring

• 1 300 ml jar herring and onions in wine sauce
• 1 apple, peeled, cored and cut into chunks
• 1 slice caraway rye bread
• 2 hard boiled eggs, quartered
• 1 tsp sugar

1. Drain wine sauce from herring and set aside.
2. Tear apart bread, lightly moisten with water and set aside.
3. Rinse herring (and onions) in a colander.
4. Pulse apple in food processor until coarsely chopped.
5. Add bread, herring and onions and pulse in food processor until coarsely chopped.
6. Add eggs and sugar and pulse again until finely chopped.

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