A reader’s twist on Great Balls of Salmon
Hey guys – hope everyone had a great Easter. I spent mine in Mexico, and let me tell ya, if we’d had the dogs with us – we might have opened our own taqueria and stayed there forever! The resort we stayed at in the Mayan Riviera, The El Dorado Royale, was a food lover’s paradise. I’ve eaten at some of Toronto’s best restaurants, and I found most of our dining experiences to be on par. It was such a treat to be fed…and fed and fed and fed without having to prepare and do dishes. I had time to hatch lots of plans for great treats and dinners for the blog while I bathed in the sun, so it’s back to the cutting board for me! Is it me or are The Boys looking a little too skinny? At least someone is!
In the meantime, I thought I’d share this lovely note from my friend Andrea Stewart, who just might be my biggest two-legged fan. Back in February, I posted a recipe for Great Balls of Salmon.
Andrea took the recipe and made it her own – something I encourage everyone to do. Whether you’re missing some ingredients, or simply want to amend it to make it more to your family’s liking – I say go for it.
I loved that she used Panko bread crumbs – so crispy and light – what a delicious looking working lunch for Andrea and Ted. Working from home rocks and so does this take off on the fish dish with balls.
So, I did get some salmon to try the salmon balls. To tell you the truth – they looked yummy to me too! But I forgot to buy sesame seeds, so here’s what I did.
I made the filling as per your recipe (I didn’t puree the fish etc so it was a little more rustic. I rolled a few balls lightly in panko crumbs and baked them in the oven for Ted. Then for me, to the rest of the salmon rice filling, I added some fish sauce, more sesame oil, grated garlic and a bit of salt. I then formed them into cakes, dredged them lightly in flour, then beaten egg and then panko (I have been doing this with discs of goat cheese and it’s also fabulous – just lay one on dressed greens for a lovely lunch – yum!)
I fried my cakes in canola oil over medium high heat until golden and crispy. I made a dipping sauce of sesame oil, fish sauce and rice vinegar. Delish!!
Here’s the photo of Ted’s and my ‘working lunch’!