2 (15 oz. ea.) cans pink salmon
2 (8 oz. ea.) pkgs. cream cheese, softened
1/4 cup minced onions
1/4 cup minced garlic
2 tbsp. lemon juice
1 cup chopped green onions (save 1/2 cup for garnish)

Drain salmon (if you like you can remove any bones but do not have to. They are soft enough to crush.) Set aside 1/2 cup green onions.

In a large bowl mix all ingredients by hand. When mixed well form into a ball and roll in reserved green onions. Cover with Saran or plastic wrap and chill in refrigerator for 4 hours.

Submitted by: Ja Booher