Salmon Porcupines

  • Submitted by Kent Popovitch in a community cookbook.


1 lb canned pink salmon, and liquid
1/2 cup uncooked rice
1/2 cup grated, raw carrots
3 Tbsp chopped onions
1 medium egg
1 tsp salt
Sprinkling of pepper
1 can cream of mushroom soup
1/2 cup water

Mix together salmon with liquid, rice, carrots, onions and egg. Season. Shape into balls and place in greased 2-quart baking dish. Leave space between balls for expansion. Mix soup and water. Pour over all. Cover dish. Bake in a moderate oven at 350 F for 1 hour.