Ginger-Soy Salmon Balls

Ingredients

• 2 6-ounce cans boneless, skinless salmon, drained well
• 1/4 cup panko breadcrumbs, preferably whole-wheat
• 1 large scallion, chopped
• 1 large egg, lightly beaten
• 1 tablespoon mayonnaise
• 2 teaspoons grated fresh ginger
• 1 tablespoon reduced-sodium soy sauce

Directions

1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
2. Combine salmon, panko, scallion, egg, mayonnaise and ginger in a large bowl. Stir, breaking up the salmon, until well mixed. With clean hands, roll the mixture into 16 balls, about 1½ tablespoons each; place on the prepared baking sheet. Bake, turning once, until firm and golden, about 20 minutes. Remove from the oven and drizzle with soy sauce, stirring to coat.