Salmon Balls with Avocado Sauce (Print Version)
# Ingredients:
→ Salmon Balls
01 -
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 cooking
→ Creamy Avocado Sauce
11 -
1 ripe avocado
12 -
1/4 cup fresh cilantro, chopped
13 -
1/4 cup Greek yogurt
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 in a food processor until coarsely minced. In a large mixing bowl, combine the minced salmon, chopped parsley, cilantro, breadcrumbs, egg, minced garlic, smoked paprika, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
02 -
Take small portions of the mixture and roll into balls, approximately 5 cm in diameter. You should yield about 12-14 balls depending on size.
03 -
Heat olive oil in a large skillet or grill pan over medium heat. Place the salmon balls in the pan and cook for about 3-4 minutes on each side, until golden brown and cooked through. Remove from the pan and set aside.
04 -
Combine the avocado, fresh cilantro, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed, adding more salt or lime juice to balance the flavor.
05 -
Serve the salmon balls with the creamy avocado cilantro sauce either drizzled on top or as a dipping sauce on the side.
# Notes:
01 -
For a gluten-free version, substitute breadcrumbs with almond flour.
02 -
For a richer sauce texture, sour cream can replace Greek yogurt.
03 -
Best enjoyed fresh but can be refrigerated for leftovers.