Salmon Balls In Dill Sauce Recipe


Difficulty LevelVery EasyHealth IndexHealthy
MethodMain Ingredient


 Canned salmon15 1⁄2 Ounce, drained and flaked (1 Can)
 Soft whole wheat breadcrumbs1 Cup (16 tbs)
 Eggs2 , lightly beaten
 Minced onion1⁄4 Cup (4 tbs)
 Finely chopped green pepper2 Tablespoon
 Lemon juice2 Tablespoon
 Pepper1⁄4 Teaspoon
 Vegetable cooking spray1
 Reduced calorie margarine1 Tablespoon
 All purpose flour2 Tablespoon
 Water1 Cup (16 tbs)
 Chablis/Other dry white wine1⁄2 Cup (8 tbs)
 Dried dill weed1 Teaspoon (Whole)
 Plain non fat yogurt1⁄4 Cup (4 tbs)
 Grated lemon rind1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1554 Calories from Fat 451

% Daily Value*

Total Fat 50 g77.5%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 534.1 mg

Sodium 2447.5 mg102%

Total Carbohydrates 121 g40.5%

Dietary Fiber 8.7 g34.6%

Sugars 8 g

Protein 113 g225.4%

Vitamin A 33.8% Vitamin C 165.4%

Calcium 20.1% Iron 46.1%

*Based on a 2000 Calorie diet


Combine first 7 ingredients.
Shape mixture into 24 salmon balls.
Place salmon balls in a 13-x 9- x 2-inch baking dish that has been coated with cooking spray.
Bake, uncovered, at 50° for 25 to 30 minutes or until browned.
Transfer to a serving platter, and keep warm.
Melt margarine in a small saucepan over medium heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Combine water, wine, and dillweed; stir well.
Gradually add wine mixture to saucepan,- cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, and stir in yogurt.
Spoon sauce over salmon balls, and sprinkle with lemon rind.