baked salmon balls with sun dried tomatoes and dill
Baked Salmon Balls with Sun-Dried Tomatoes & Dill
These baked salmon balls, flavored with feta, dill and sun-dried tomatoes, are perfect on their own, as a salad topper or tucked into pita bread with tzatziki sauce. Canned salmon comes packed in water or oil. Either will work, just be sure the salmon doesn’t contain bones or skin, and make sure it is well-drained before mixing.
Ingredients:
- 2 (6-ounce) cans boneless, skinless salmon, drained
- 3 tablespoons dry breadcrumbs
- 1/3 cup crumbled feta cheese
- 3 tablespoons thinly sliced scallion
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh dill
- 1 tablespoon whole-milk plain strained (greek-style) yogurt
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped sun-dried tomatoes in oil with herbs
- cooking spray
Directions:
- 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 prepared baking sheet. Repeat the process with the remaining salmon mixture, making 12 balls total. Lightly coat the salmon balls with cooking spray.
- Bake until firm and golden, about 20 minutes.
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