Easy Thai Salmon Balls Recipe | Alaska Gold Seafood
Serves 4 – 6 as a first course
Oven temperature 400°F.
1 lb. Easy Salmon
! ½ c. cooked rice – cooled
¼ c. grated parmesan
¼ c. finely chopped onion
¼ c. finely chopped basil (Thai Basil, if available)
1 large egg
2 T. mayonnaise
1 T. lemon juice
Rind from ½ large lemon (yellow part only)
½ tsp. salt
Pepper & Mrs. Dash seasoning to taste
One can full fat coconut milk (5.46 oz)
1/4 c. red sweet pepper sauce (*see below)
1 tsp. fish sauce
¼ c. finely chopped basil
1 – 2 tsp. Red Curry Paste or to taste
Salt & pepper to taste
Mix together lightly in a large bowl one 1 lb. package of Easy Salmon (drain any liquid), the rice, parmesan, onion, basil, egg, mayonnaise, lemon juice & rind along with the seasonings. Divide mixture into 12 pieces. Roll each piece into a ball. Place on a greased rimmed cookie sheet. Place sheet with meatballs in a freezer for 5 – 10 minutes just to firm up. Bake in 400°F oven for about 18 minutes. Put coconut milk and red curry sauce into a small saucepan and stir until smooth. Heat gently to a simmer. Add red pepper sauce, chopped basil, fish sauce, and seasonings. Heat gently and spoon over salmon balls and rice. Garnish with basil.
*Red Pepper Sauce: Roast 2 – 3 firm red sweet peppers with thick skins 8 – 9 inches under the broiler for about 20 minutes or more, turning over after the first 15 minutes. The skins will blacken somewhat. When cool, peel skins and remove seeds. Puree in a food processor. Note: roasting time will vary as to oven, distance from heat, and whether one pre-heats or not.