![]() Just add to the ingredients and mix in well. There are so many options that you can have each bite taste differently depending on what you dip it into.)Īdd more flavors - Add some black pepper or some lemon juice to change the taste. Turn them frequently until they are hot all the way through and all the sides are browned. Step Four: Add the rolled balls to the pan and cook. Step Three: Heat the oil in a skillet on medium heat. Step Two: Roll the balls in the panko crumbs. Stir with a spoon or use clean hands to mix everything together well. Step One: Combine the first five ingredients and roll them into 8 balls.īreak up the salmon into bite-size pieces before stirring everything together. Panko - Covers the outside of the salmon balls with a crispy texture. If you are planning to dip the crispy salmon bites in teriyaki sauce you can use less salt than if you are going to eat them plain.Įgg - Acts as the binding agent to hold the ingredients together. Garlic - Minced garlic or garlic powder work great. If you prefer to use brown rice that would also work. Any variety of rice is fine such as long-grain white rice, short white rice, basmati rice, or jasmine rice. White rice - Use already cooked rice so that it's soft. If you have leftover cooked salmon you could use that and add a dash of liquid smoke to mimic the smoky flavor. Smoked salmon - You can buy already smoked at the store or make your own Traeger Salmon. And this Salmon Ball is another great appetizer. Speaking of other delicious salmon recipes, be sure to try out my Traeger Smoked Salmon for a great smokey flavor and taste. I literally usually double the recipe - because they're gobbled up just that fast. Since these are lower in carbohydrates and high in protein, they're a great addition to a meal or fun to pair with a dipping sauce for people to snack on until dinner is ready to enjoy. In fact, they're not only delicious to eat, but they're fun to eat as well. I typically reserve my chopstick-eating skills for sushi, but these simple salmon bites are too perfect to pass up. I feel this way as an adult, and the kids do, too. It's fun to make, and then enjoy eating with chopsticks. Perfect for a party or a tasty night at home. ![]() Ready to eat in just minutes, with simple and flavorful ingredients. Of course, the best salmon in the world comes from the rivers of the Kenai Peninsula in Alaska.Crispy Salmon Bites are an excellent dinner recipe or a fun appetizer as well. The key is to make sure that the oil is hot enough to form a seal, and that any coating or seasoning aids in the sealing process. ![]() Fried food can be very moist and not greasy at all when prepared correctly. If the oil is at the proper temperature when the food is immersed, the surface of the food will form a seal, trapping moisture inside, and little or no oil we be absorbed. A hollandaise or bernaise sauce would be good on the side.Ĭomment: Many people think that if food is fried, then it must be greasy. Garnish with chopped parsley and a lemon wedge. Remove the fillets from the skillet and immediately top with a tablespoon of butter. The fillets should have a golden brown crust with a little blackening on the surface. When it appears that the salmon has cooked about half way through, about 5 to 7 minutes, turn the fillets carefully and cook for an additional 5 minutes. A little blackening is okay and adds flavor, but don’t let the crust burn. Check the fish about 3 minutes into the process to make sure it isn’t burning on the surface. Do not overheat the oil to the smoking point!Ĭarefully place the corn meal breaded salmon into the hot oil, and reduce the heat to medium-high. When the water stops “popping,” from the water evaporating, the oil is the correct temperature for cooking the fish. Test the oil for temperature by dropping a drop of water into the oil before heating. Heat oil, about 1/4 inch deep, in a large skillet over medium high heat. Shake to coat all of the pieces and then transfer to the skillet with hot oil. Drop the fillets or steaks into the zip lock bag with corn meal breading and zip the bag closed. Remove any skin from fish fillets, if necessary, before coating. You may refrigerate it for storage and future use. 4 salmon fillets or steaks, about 8 to 10 ounces each, about 1 inch thick.Ĭombine all of the ingredients above into a large zip lock bag.If you heat the oil properly before putting the fish into the skillet, the oil will seal the surface of the fish and create a crispy crust so that the oil will not penetrate the fish. Don’t think that because the fish is fried that it will be greasy. I must admit, this is one of my favorite ways to prepare salmon. Here is another signature recipe from the webmaster. Alaska Fishing & Lodging Combo Packages.
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