SALMON BALLS WITH MANGO-SALSA TOPPING
1 can salmon
1/2 C. shallots, chopped
2 C. bread crumbs
Fresh cracked black pepper
1 C. buttermilk
1 T. peanut oil
1 jar salsa
2 limes, juiced
1 large ripe mango, juiced
Drain water from large can of salmon. Put in a bowl. Add shallots
and 1 cup bread crumbs. Add fresh pepper to taste. Add one egg
to mixture and mix well to incorporate all ingredients.
In a separate bowl, beat remaining egg with buttermilk. Form
salmon mixture into golf ball-size balls and drop into buttermilk
mixture, then into remaining bread crumbs to coat well.
Heat oil in frying pan. Drop salmon balls into frying pan and turn to
make sure they are browned on all sides.
Remove from heat and let drain on a paper towel.
Combine salsa with lime and mango juice. Spoon over top of balls