I had a can of salmon and got the idea to make salmon balls. I also got some inspiration from a Jean George Vongetichten I read. It is a very different recipe (Crab Balls with Grapefruit Salad) but it still gave me interesting delicious ideas that I had to try. This recipe makes around 28 balls and 2 cups of sauce. So that means about 28 cocktail servings or around 5 meal servings. I don’t mean to brag but they really came out FORKING AMAZING! Much more delicious than a lot of food I eat out. I think most people will make this recipe for a meal so I will say 5 servings.

Ingredients for around 5 servings

1 Tablespoon butter

1/4 cup onion – grated

2 Tablespoons cornstarch

1 cup unsweetened coconut milk (mine was separated so I poured the watery liquid out and used the thickened coconut milk) *****NOTE you might need slightly less if your coconut milk is not as thick****

1 – 14.75 oz. can salmon – remove skin and bones and crumble the fish

1 cup panko

2 eggs

1 teaspoon Aleppo red pepper

sea salt – to taste

2 Tablespoons white sesame seeds

2 Tablespoons black sesame seeds

non stick spray

4 oz unsalted butter

6 Tablespoons sugar

2 Tablespoons yuzu (or substitute lemon) juice

2 Tablespoons ginger – fresh grated

4 mandarins – skin removed – chopped

1 Thai Chile – chopped

1 Tablespoon soy sauce

Directions

Preheat oven to 350 degrees F.

Spray a couple baking sheets with non stick spray and set them to the side.

Sauté the onions with butter till lightly brown and take off the heat and put to the side.

In a large bowl combine the corn starch, coconut milk, salmon, salt, pepper, panko, eggs, and the cooked onions. Mix well and set to the side. (Below is to show you how thick my coconut milk was and a picture of the can it came from)

In a shallow pan add the sesame seeds.

Use a small scooper and make meatball sized balls and roll them in the sesame seeds and add each finished ball to a nonstick sprayed pan leaving a little room around each one.

They go in the preheated 350 F oven for about 15 minutes.

While they are in the oven you can whip up the sauce.

Melt butter in a pan on medium high heat with the sugar.

Blend the yuzu (or lemon) juice, ginger, mandarins, Thai Chile, soy sauce, together. Then add the sweetened butter and mix well.

ENJOY!!!!