These colorful salmon balls are easy to grab for the little hands. Kids love to be independent at a table when given the opportunity. They can be used as a complete dinner for the little munchkins or as an appetizer for the adults. Use last night's dinner leftovers or make from scratch. Enjoy.
Ingredients
1 cup cooked salmon (I used baked)
2.5 cups cooked arborio rice
4 spring onions
1 cup chopped steamed asparagus
1 tsp of fresh thyme (or dried)
2 eggs
½ tsp of paprika
Instructions
Rub salmon with olive oil and a little lemon juice (lemon juice is optional but nice). Season it with salt (skip for babies under 1), pepper and thyme. Bake salmon at 350F for 12 minutes. Cool. Flake with your hands making sure to remove any bones.
Cook arborio rice. 1.5 cup uncooked rice yields about 2.5 cups of cooked rice. Arborio is a sticky rice and is ideal for this dish.
Mix all the ingredients in a bowl with your hands.You can use asparagus or any other steamed vegetables (peas and/or zucchini would work great too).
Form little round balls and bake for 20 minutes at 350F.
Recipe by Soren's Purple Plate at https://sorenspurpleplate.com/salmon-risotto-balls/