Description
Delicious salmon balls served with a creamy avocado sauce, perfect for fall gatherings.
Ingredients
- 1 lb fresh salmon fillet, skin removed and finely chopped
- 1 large egg
- 1/2 cup panko breadcrumbs (substitute gluten-free breadcrumbs as needed)
- 2 green onions, finely sliced
- 1/4 cup fresh parsley, chopped
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 2 tbsp olive oil for pan-frying (or use avocado oil)
- 1 ripe avocado
- 1/4 cup plain yogurt or a plant-based yogurt
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt and pepper to taste
- Splash of water to thin, if needed
Instructions
- Prepare the salmon: Pat the salmon dry and finely chop it or pulse briefly in a food processor until crumb-like but not mushy.
- Mix the base: In a bowl, combine the chopped salmon, egg, panko, green onions, parsley, Dijon, smoked paprika, salt, and pepper. Mix gently until just combined.
- Shape the balls: Use a tablespoon or a small cookie scoop to form uniform balls (about 1–1.5 inches). Wet your hands if the mixture sticks.
- Chill briefly: Place the shaped salmon balls on a tray and refrigerate for 15–20 minutes to help them hold their shape.
- Make the sauce: In a blender or with a fork, combine the avocado, yogurt, garlic, lemon juice, salt, and pepper. Add a splash of water for a smoother consistency.
- Cook: Heat oil in a large skillet over medium heat. Fry the salmon balls in batches, turning until golden brown on all sides and cooked through, about 8–10 minutes per batch. Alternatively, bake at 400°F (200°C) for 12–15 minutes until golden.
- Serve: Plate the salmon balls with a generous dollop of the Creamy Avocado Sauce and garnish with extra parsley and a squeeze of lemon.
Notes
Keep the mixture slightly loose; overworking makes dense balls. Refrigerate to maintain shape. Fresh salmon yields the best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: American