Salmon Kibbee
Salmon Kibbee recipe featuring canned, salmon, bulgur, and spices sautéed and served with yogurt and cucumbers.
Ingredients
- 3 c. bulgur
- 3 c. water
- 1/2 c. olive oil (first use)
- 3 c. yellow onion, minced
- 1 tbsp dried mint
- 64 oz canned Chicken of the Sea® Pink Salmon, Skinless & Boneless, drained
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground black pepper
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp salt
- 3/4 c. fresh parsley, minced
- 1 1/2 c. ground almonds
- 3 qt fresh bread crumbs
- 12 fresh eggs
- 1 1/2 c. olive oil (second use)
- 1 1/2 qt plain yogurt
- 6 English cucumbers, cut into 8 wedges each
- 6 fresh lemons, wedged
Nutrition Facts
calories
90
total fat
3g
saturated fat
0g
trans fat
0g
cholesterol
20mg
sodium
125mg
total carbohydrates
11g
fiber
1g
total sugars
2g
added sugars
0g
protein
6g
vitamin d
0% DV
calcium
4% DV
iron
6% DV
potassium
2% DV
Instructions
- In a large bowl, soak the bulgur in the water for 20 minutes.
- Meanwhile, heat the olive oil in a sauté pan, add the onion and mint. Cook on low heat until onion is translucent. Set aside to cool.
- Add onion/mint mixture and the next 9 ingredients to the bulgur and mix well.
- Form kibbee into 1.25 oz ovals, tray, cover, and chill.
- At time of service, heat the olive oil on medium heat in a sauté pan.
- Place kibbee ovals into sauté pan and brown on each side until heated through.
- Garnish with yogurt, cucumbers, and lemon.
Nutrition Facts
calories
90
total fat
3g
saturated fat
0g
trans fat
0g
cholesterol
20mg
sodium
125mg
total carbohydrates
11g
fiber
1g
total sugars
2g
added sugars
0g
protein
6g
vitamin d
0% DV
calcium
4% DV
iron
6% DV
potassium
2% DV
