Salmon Balls with Creamy Avocado Sauce
A delightful dish featuring tender salmon mixed with breadcrumbs, herbs, and spices, served with a creamy avocado sauce.
Ingredients
For the salmon balls
- 1 lb fresh salmon fillets, skin removed and chopped Can substitute with canned salmon, drained and flaked.
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
- 1 tsp garlic powder
- 1 tsp lemon zest
- to taste Salt and pepper
- 2 tbsp olive oil (for frying)
For the creamy avocado sauce
- 1 ripe avocado
- 2 tbsp Greek yogurt (or sour cream)
- 1 tbsp lime juice
- 1 clove garlic, minced
- to taste Salt and pepper
- 2 tbsp water (or as needed to reach desired consistency)
Instructions
Preparation
- Pulse the fresh salmon fillets in a food processor until finely chopped, or chop by hand for a rustic texture.
- In a large mixing bowl, combine the finely chopped salmon with breadcrumbs or almond flour, egg, parsley, green onions, garlic powder, lemon zest, salt, and pepper. Mix well.
- Form small balls, about 1-2 inches in diameter, ensuring they are compact.
Cooking
- Heat olive oil in a skillet over medium heat. Add salmon balls and cook for 4-5 minutes on each side until golden brown.
Avocado Sauce
- Blend avocado, Greek yogurt, lime juice, minced garlic, salt, pepper, and enough water for desired consistency until smooth.
Serving
- Remove salmon balls from the skillet, serve hot with creamy avocado sauce for dipping.
Notes
For variations, consider adding red pepper flakes or smoked paprika to the salmon mixture or chill the mixture for better shape retention. Leftovers can be refrigerated for 2-3 days or frozen for longer storage.