Salmon Balls

Canned salmon mixed with rice, grated carrots, onion, and egg, shaped into small balls, and baked for an hour in diluted cream of mushroom soup. This is old-school home cooking that stretches a couple cans of salmon into a full dinner for six.

The rice is the key ingredient beyond the salmon. It absorbs the salmon juice and the mushroom soup as the balls bake, swelling slightly and turning each one into a tender, moist bite. The grated carrots add sweetness and a hint of color throughout.

Leave space between the balls in the casserole dish. They expand during the hour-long covered bake as the rice absorbs liquid. The mushroom soup thins with water into a sauce that simmers around the balls, keeping them moist and creating a built-in gravy.

Kitchen Tips

• Use the salmon juice from the can. It’s full of flavor. Add it right into the bowl when mixing.
• Remove skin and bones. Canned salmon often includes both. Pick through carefully before mixing.
• Don’t pack the balls too tight. Loosely shaped balls stay tender. Over-packing makes them dense.
• Leave room for expansion. The rice swells during baking. Crowded balls fuse into one mass.

Variations

• Tuna swap: Use canned tuna in place of salmon for a milder flavor.
• Cream of celery: Replace mushroom soup with cream of celery soup for a different flavor base.
• Dill seasoning: Add 1 teaspoon dried dill to the salmon mixture. Dill and salmon are a natural match.