Salmon and Rice Balls

Salmon and Rice Balls

10
NOELLER67 4

"This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner."
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Ingredients

1 h 20 m servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
  3. Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
  4. Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.

Reviews

10
  1. 10 Ratings

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Most helpful positive review

I used the recipe as is first, and it was fine but I wanted more veg into it, so I added the carrots and a few other veg (onion, green pepper, celery) and also some parley. I used fresh, halved ...

Most helpful critical review

I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followe...

I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followe...

I used the recipe as is first, and it was fine but I wanted more veg into it, so I added the carrots and a few other veg (onion, green pepper, celery) and also some parley. I used fresh, halved ...

Based on the previous review, I added some seasoning (Worcestershire sauce, dill, a little cayenne, and some parsley for color) to the recipe and I was pleased with the result. I did use the op...

This is an awesome recipe, a definitely refreshing break away from salmon filets and fried ho-hum salmon cakes and rice. I made this for my wife and kids and it was a definite smash hit!!! I s...

Really tasty! I used leftover baked salmon and leftover rice from the night before. It's a GREAT way to use up leftover salmon. Used the carrots. Will add more seasoning next time though, it was...

I did not care for this recipe.

the kids love it!

Pretty good recipe. I decided to skip the sauce; made smaller balls; rolled them in cornflake crumbs and baked them. Also used brown rice instead and some finely chopped fresh tomato. Good fish ...

Like some of the others, I added a bit more seasoning: a dash of dried dill weed, a dash of dried parsley flakes, a dash of Worcestershire sauce and a dash of ground mustard; used seasoned salt ...