|Cooked potato||3 Cup (48 tbs)|
|Onion||1 , grated|
|Canned pink salmon||440 Gram, drained, liquid reserved|
|French mustard||1 Teaspoon|
|Egg||1 , lightly beaten|
|Cheese flavored biscuits||200 Gram, crushed|
|Butter||1 Tablespoon, melted|
|Milk||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Salmon liquid||1⁄2 Cup (8 tbs) (Use The Reserve Liquid)|
|Grated parmesan cheese||2 Tablespoon|
|Canned asparagus||340 Gram, drained|
|Canned baby carrots||310 Gram, drained|
1. Combine potato, onion, salmon, seasonings, mustard, mayonnaise and egg. Form into small balls, coat with biscuit crumbs.
2. Place oil in browning dish, cook on HIGH for four minutes. Add 6 salmon balls, cook on HIGH for three minutes, turn over halfway through cooking. Repeat with remaining salmon balls.
3. Combine butter and flour in bowl cook on HIGH for one minute, stir in combined milk, cream and reserved salmon liquid, cook on HIGH for three to four minutes. Stir in Parmesan cheese. Place salmon balls on serving plate, pour cheese sauce over. Cover.
4. Place asparagus on plate, cover, cook on HIGH for two minutes. Leave stand covered. Place carrots in shallow dish, cover, cook on HIGH for three minutes. Reheat salmon balls on HIGH for two minutes while serving vegetables.