- 1
Ingredients
- 1 can of pink salmon
- 1 onion, finely diced
- 2 cups of seasoned bread crumbs
- 2 eggs, beaten
- 1 tablespoon of lemon juice
- 1 tablespoon of parsley, minced
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of butter
- 1 pack of thin spaghetti, 8 ounces, cooked
- Parmasean cheese
- Chopped parsley
- Lemon Sauce (recipe below)
Preparation
Step 1
1. Drain the canned salmon and save the liquid in a small bowl to the side. Crumble fish and mash the bones.
2. Mix the salmon, skin, bones, onion, bread crumbs, eggs, lemon juice, parsley, salt, and black pepper.
3. Shape this mix into 14 balls about one inch in diameter. Lightly brown the balls with butter in a skillet.
4. Serve over hot cooked spaghetti and lemon sauce. Garnish with chopped parsley and Parmesean cheese. Enjoy!
Lemon sauce recipe-
In a medium saucepan, melt three tablespoons of butter, three tablespoons of flour, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper. Remove from heat and stir in two cups of milk. Cook until the sauce is smooth and thick. Remove from heat and stir in three tablespoons of lemon juice.