Salmon Balls with Creamy Avocado Sauce (Print Version)
# Ingredients:
→ For the Salmon Balls
01 -
1 lb (450g) fresh salmon fillet, skin removed
02 -
1/4 cup fresh parsley, finely chopped
03 -
1/4 cup fresh cilantro, finely chopped
04 -
1/2 cup breadcrumbs or almond flour for gluten-free option
05 -
1 large egg
06 -
2 cloves garlic, minced
07 -
1 tsp smoked paprika
08 -
1 tsp lemon zest
09 -
Salt and black pepper, to taste
10 -
2 tbsp olive oil, for grilling
→ For the Creamy Avocado Cilantro Sauce
11 -
1 ripe avocado
12 -
1/4 cup fresh cilantro, chopped
13 -
1/4 cup Greek yogurt or sour cream for a richer texture
14 -
2 tbsp lime juice
15 -
1 clove garlic, minced
16 -
Salt and pepper, to taste
# Instructions:
01 -
Finely chop the salmon fillet or pulse it in a food processor until coarsely minced. In a large mixing bowl, combine the minced salmon, parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt, and pepper. Stir thoroughly until all ingredients are well incorporated.
02 -
Take small portions of the mixture and roll them into balls, approximately 2 inches in diameter. This should yield about 12-14 balls depending on size.
03 -
Heat 2 tablespoons of olive oil in a large skillet or grill pan over medium heat. Cook the salmon balls for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside.
04 -
Combine the avocado, cilantro, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy. Adjust seasoning as needed by adding more salt or lime juice.
05 -
Serve the salmon balls with the avocado cilantro sauce, either drizzled on top or as a dipping sauce on the side. Enjoy immediately or refrigerate leftovers.
# Notes:
01 -
Breadcrumbs can be substituted with almond flour for a gluten-free option.
02 -
For a creamier texture, sour cream can replace Greek yogurt in the sauce.