Salmon Balls with Creamy Avocado Sauce
A delightful dish that combines fresh salmon with a creamy, zesty avocado sauce, perfect for appetizers or a light meal.
Ingredients
For the Salmon Balls
- 1 lb fresh salmon fillets, skin removed and chopped
- 1/2 cup breadcrumbs (or almond flour for a gluten-free option) Substitute almond flour for gluten-free version
- 1 egg
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
- 1 tsp garlic powder
- 1 tsp lemon zest
- Salt and pepper to taste
- 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
- Salt and pepper to taste
- 2 tbsp water (or as needed to reach desired consistency)
Instructions
Preparation
- In a food processor, pulse the salmon fillets until minimally chopped or chop by hand to achieve a finely minced texture.
- In a large mixing bowl, combine chopped salmon, breadcrumbs or almond flour, egg, parsley, green onions, garlic powder, lemon zest, salt, and pepper. Mix thoroughly until fully combined.
- With your hands, form the mixture into small balls, about 1-2 inches in diameter.
Cooking
- Heat the olive oil in a large skillet over medium heat. Gently place the salmon balls into the skillet.
- Cook for approximately 4-5 minutes on each side, until golden brown and fully cooked through.
- Meanwhile, prepare the avocado sauce by combining avocado, Greek yogurt, lime juice, minced garlic, salt, pepper, and water in a blender or food processor. Blend until silky smooth.
Serving
- Remove the cooked salmon balls from the skillet and serve immediately with the creamy avocado sauce for dipping.
Notes
Refrigerate the salmon mixture for about 30 minutes before forming the balls for easier handling and better flavor melding. Optionally, add grated cheese for extra flavor or experiment with ingredients for unique variations.