1/4 lb wild salmon fillet
1 cup cooked brown rice
1 cup frozen peas, defrosted
1/4 cup grated Parmesan cheese
2 large eggs, beaten
1 1/2 teaspoons dried dill
Pinch of salt (optional)


1. Preheat the oven to 350°F. Place the salmon, skin side down, in a baking dish. Bake until opaque throughout, about 15 minutes. Let cool. Remove the skin and discard. Using a fork, flake the salmon into small pieces, discarding any pin bones. Transfer the salmon to a bowl. Add the rice, peas, cheese, eggs, dill, and salt, if using, and stir until combined.

2. Line a baking sheet with parchment paper. Form about 1/3 cup of the salmon mixture into a 11/2 -inch ball and place it on the prepared baking sheet. Repeat with the remaining salmon mixture to form 8–10 balls. Loosely cover the balls with aluminum foil and bake until the balls are slightly firm but still gooey, 18–20 minutes. Let cool slightly and serve warm. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Reheat before serving.


Makes 8–10 rice balls

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