Tinned salmon and rice are formed into balls and baked with a creamy mushroom sauce. It's a fairly inexpensive dish to make and is highly satisfying. Serve any night of the week.
I used the recipe as is first, and it was fine but I wanted more veg into it, so I added the carrots and a few other veg (onion, green pepper, celery) and also some parley. I used fresh, halved button mushrooms tossed around the salmon cakes before covering with the soup. Since I'm doing the Weight Watchers thing, it bulked up each salmon cake so the portions were lower points, which means I could eat more! LOL But it's a great basic recipe and not fried! - 12 Feb 2010 (Review from Allrecipes US | Canada)
I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followed the recipe exactly (except for already having a cup of cooked rice on hand), with carrots, and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon, you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it, she ate an entire ball herself. - 19 May 2009 (Review from Allrecipes US | Canada)
Based on the previous review, I added some seasoning (Worcestershire sauce, dill, a little cayenne, and some parsley for color) to the recipe and I was pleased with the result. I did use the optional carrots. The sauce is very pale looking and I think a few drops of Kitchen Bouquet or the like would give it a better appearance. It's a comfort kind of food, and I would make it again. - 14 Oct 2009 (Review from Allrecipes US | Canada)