Salmon Balls

1 lb wild salmon, cubed

1 green onion, sliced

1/4 teaspoon fresh rosemary, minced

3 fresh basil leaves, chopped

1/4 cup minced pimiento

1/4 cup dried cranberries (optional)

1 pinch chili pepper flakes

1/4 teaspoon garlic powder

salt and pepper

1 egg, whisked lightly

3 ounces mozzarella cheese, cut into 12 cubes

3/4-1 cup panko, flakes

For Deep Frying

 

peanut oil, safflower oil, sunflower oil, and canola oil

Optional sauce

1/2 cup mayonnaise

1 green onion, sliced                          

1 tablespoon lemon juice

1/4 cup diced pimento pepper

2 basil leaves, minced

1 garlic, minced

1 tablespoon pickle relish

2 green olives, minced

 

Preparation

 

Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve.

You can use your favorite dipping sauces.

In a food processor place all salmon ball ingredients except, cheese and panko crumbs.

Pulse 3-4 times till chunky smooth.

Divide the salmon mixture into 12.

Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball.

Repeat with all 12. Roll in panko crumbs.

Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.

Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain.

Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.

Fry the remaining 6 and drain on paper towel.

Serve with dipping sauce and enjoy the gooey center.

Don`t overcook!

 

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