Ginger-Soy Salmon Balls - Salmon Recipe

Salmon is a popular fish known for its oily nature, protein, and omega-3 fatty acids. Norway is a significant contributor to global salmon production, providing over 50% of the total. Farmed and wild salmon are quite similar in terms of food quality and safety. Farmed salmon has fewer environmental contaminants, while wild salmon is richer in omega-3 fatty acids.

Ginger-Soy Salmon Balls - Salmon Recipe Nutrition:

Raw wild salmon is composed of approximately 70% water, 20% protein, and 6% fat, with no carbohydrates. In a 100-gram serving, it provides 142 calories and is a significant source of several B vitamins, notably vitamin B12 at 133% of the Daily Value (DV), selenium at 52% DV, and phosphorus at 29% DV. It also contains moderate amounts of copper at 15% DV and potassium at 10% DV.

 

Ginger-Soy Salmon Balls - Salmon Recipe Ingredients:

2 cans of boneless, skinless salmon (6 ounces each), well-drained

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

Ginger-Soy Salmon Balls - Salmon Recipe Directions:

Preheat your oven to 400°F and coat a large rimmed baking sheet with cooking spray.

In a large bowl, combine the drained salmon, panko, scallion, egg, mayonnaise, and ginger. Stir until well mixed.

Roll the mixture into 16 balls (about 1.5 tablespoons each) using clean hands and place them on the prepared baking sheet.

Bake in the oven, turning the salmon balls once, until they are firm and golden, which takes about 20 minutes.

Remove from the oven and drizzle the salmon balls with soy sauce, stirring to coat them. Enjoy!

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