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Spaghetti w/Salmon Balls (D, TNT)
Source: San Francisco Examiner, circa 1980
Serves: 4 to 5

1 7-3/4-ounce can salmon
1 to 2 cups soft bread crumbs
2 eggs, slightly beaten
1/4 cup green onions, chopped
1 tbsp. lemon juice
1/4 tsp. cumin, divided in 2
3 tbsp. oil or enough oil for deep frying

Cheese Sauce:
8 ounces spaghetti, cooked
1/4 cup butter or margarine
1/4 cup flour
1-1/2 cup milk
1 cup Monterey Jack or Mozzarella cheese, shredded
2 tbsp. parsley, chopped

Make Salmon Balls:
Drain and flake salmon, reserving 2 tbsp. liquid.

Combine salmon and reserved liquid and lemon juice with bread crumbs, egg, and 1/8 tsp. cumin. Form into 1" balls and either pan fry on all sides or deep fry. Drain on paper towels.

Make Cheese Sauce:
In a small saucepan melt butter or margarine. Blend in flour and 1/8 teaspoon cumin. Gradually add milk; stir until thickened. Add cheese and parsley (if using) until cheese is melted.

Toss with salmon balls and cooked spaghetti.

Poster's Notes:
I don't use any lemon juice or parsley.

I don't use the lemon juice or the reserved liquid. The original recipe calls for 2 cups of bread crumbs, because I don't add the liquid, I use only about 1 cup of bread crumbs.

This is a recipe I have been making for many years. My family loves it so much so that my newly married daughter just asked for the recipe. Since I typed it up for her, I am sharing it will all my foodie friends.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A