ginger soy salmon balls
Ginger-Soy Salmon Balls
These ginger-soy salmon balls are perfect on their own, served alongside your favorite starch and veggies, or they make a great addition to a salad or grain bowl for a boost of protein. Canned salmon comes packed in water or oil—either will work as long as it’s well-drained. Be sure to get salmon packed without bones and skin for easy rolling.
Ingredients:
- 2 6-ounce cans boneless, skinless salmon, drained well
- 1/4 cup panko breadcrumbs, preferably whole-wheat
- 1 large scallion, chopped
- 1 large egg, lightly beaten
- 1 tablespoon mayonnaise
- 2 teaspoons grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
Directions:
- 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. Bake, turning once, until firm and golden, about 20 minutes. Remove from the oven and drizzle with soy sauce, stirring to coat.
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