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Salmon Balls

Denise Georges, a park ranger with the U.S. Virgin Islands National Park, shared the recipe for these salmon balls. Georges is a native of St. Thomas Island. She makes these to serve to visitors at the Annaberg Plantation, ruins of a historical sugar plantation on St. John and part of the National Park. Volunteer cooks also make the Johnny Cakes during cultural demonstrations at Annaberg.

2 14.75-ounce cans of salmon
1 small onion, minced
Juice of one-half lemon
1 clove garlic, minced
1/2 cup bread crumbs
2 eggs
Sprig of fresh thyme
Dash hot sauce (not Tabasco), according to taste
Cayenne pepper to taste, optional
Olive oil for frying

Mix all ingredients well, and let sit in the refrigerator for 1 hour. You may also season with a dash of cayenne pepper, if desired. Form into balls. Heat olive oil in a cast iron skillet, and fry until both sides are brown.

Sunday, October 29, 2000



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