SALMON AND DILL ARANCINI

SALMON AND DILL ARANCINI

 

3 cups arborio rice, cooked

1, 5oz. can salmon

¼ cup fresh dill, chopped

3 Tbs. fresh lemon juice

½ tsp. salt

½ tsp. black pepper

½ cup grated parmesan cheese

2 eggs

4 Tbs. olive oil

1 ½ cups Panko breadcrumbs

3 cups your favorite spaghetti sauce

 

 

Combine 1 cup raw arborio rice with 2 cups water and 2 tsp. salt, bring to a boil, and simmer over low heat until all water is absorbed.  Place the cooked rice into a large bowl and let cool for 5-10 minutes while you prepare the other ingredients.

 

Add the salmon to the rice along with dill, lemon juice, salt, pepper, parmesan, and 1 of the eggs, beaten.  Gently stir until all ingredients are thoroughly mixed. (Note: this mixture can be refrigerated overnight if you wish to prepare in advance)

 

Heat 2 Tbs. of the olive oil in a large non-stick skillet.  Beat the remaining egg in a shallow dish and put the Panko breadcrumbs in another shallow dish.

 

Form the rice mixture into 8 patties about 4” wide and 1” thick.  Dip each patty into the egg and then the Panko crumbs to coat.  Place in the skillet and brown on each side for 3-4 minutes until golden. Add the additional olive oil to the pan as needed.

 

While the rice cakes are browning, heat the spaghetti sauce in a small saucepan until hot.

 

Ladle about ¼ cup of sauce on each plate and top with a rice cake.  Garnish with dill and a slice of lemon.  Serve additional sauce on the side.  Devour!

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