- 1/2 cup uncooked white rice
- 1/2 cup water
- 2 (14.75 ounce) cans salmon, drained and flaked
- 1/2 cup grated carrot (optional)
- 1/4 cup chopped onion
- 2 eggs
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup water
- Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
- Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
- Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.