Baked Rice Balls with Salmon & Peas


Recipe courtesy of The Happy Family Organic Superfoods Cookbook for Baby and Toddler (available here), by Shazi Visram with Cricket Azima. Ms. Visram is the founder of Happy Family. Photo credit: Tara Donne for Weldon Owen/Happy Family.

Cook up a fun alternative to an ordinary salmon and peas dinner! These colorful rice balls are packed with flavor and nutrients. Salmon includes lots of lean protein and is also rich in omega-3 fatty acids—beneficial fats that are needed for brain, nerve, and eye development. Salmon also contains vitamin B6, which helps sustain body energy levels, and vitamin D, which is needed for strong bones.


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

11/2 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.


Zane, like most children, has a sweet tooth so green peas are one of my go-to vegetables. They may not be very exotic, but they are a little sweet and also full of fiber, protein, and even omega-3s. Frozen peas are tasty and retain their nutrients, so I can easily add them to recipes all year round.

Gluten-Free, Nut-Free

Posted on WholeFoods Magazine Online 8/15/2016