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This fancy salmon ball dish turns simple fish into an amazing meal with a smooth, colorful sauce. I came up with this mix when trying to find new ways to cook fresh salmon instead of just fillets, and it's quickly become a go-to for both regular family meals and when friends come over.
I first whipped up these meatballs when surprise visitors showed up and I was short on time. The blend of soft salmon with the chilled avocado sauce got so many nice comments that now I make it regularly when I want to impress someone.
Ingredients
- Fresh salmon: Gives that perfect soft feel and healthy oils. Try to get wild caught if you can for better taste
- Breadcrumbs: Keeps the meatballs together while making them fluffy. Panko breadcrumbs really shine here
- Fresh herbs: Parsley goes in the meatballs while cilantro makes the sauce bright and green
- Ripe avocado: Makes the rich base for your sauce. Pick ones that feel slightly soft when you press them
- Greek yogurt: Adds a nice tang and smooth texture to the sauce without making it heavy. The full fat kind works best
- Citrus: Fresh lemon juice goes in the meatballs while lime goes in the sauce to balance everything out
Step-by-Step Instructions
- Prepare the salmon:
- Chop up fresh salmon until it's finely cut but still has some chunks. Don't blend it into mush or your meatballs will be too dense. Aim for pieces around the size of small peas for the right texture.
- Mix the meatball ingredients:
- Put your chopped salmon with all the flavorings and binding stuff in a big bowl. Use your hands to mix it all up just until it comes together. Don't mix too much or you'll end up with tough meatballs – stop once everything looks evenly spread out.
- Form the meatballs:
- Shape the mix into balls about the size of golf balls using slightly wet hands so it won't stick. Put them on parchment paper with some space between each one so air can flow around them. A small ice cream scoop helps make them all the same size so they cook evenly.
- Bake to perfection:
- Put the meatballs in your hot oven on the middle shelf and cook until they're just done. They should reach 145°F inside but don't overcook them because salmon dries out fast. Look for a light golden outside while keeping them juicy inside.
- Blend the avocado sauce:
- Throw all your sauce stuff in a food processor and blend until it's super smooth. If it seems too thick, add a bit of water, one spoon at a time, until it looks right. The sauce should be thick enough to coat the back of a spoon.
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I really love using wild Alaskan salmon in this dish when I can get it in season. There's something awesome about how the natural richness of the fish works with the creamy avocado sauce, making such a perfect match that even my nephew who usually hates seafood gobbles it up without any fuss.
Storage Suggestions
These salmon balls stay surprisingly good when you store them right. Keep any leftover meatballs in a sealed container away from the sauce for up to 3 days in the fridge. The sauce is best used within a day since avocado turns brown even with lime juice in it. When warming up the meatballs, do it gently in the microwave at half power or in a covered pan with a tiny bit of water to keep them moist. Sadly, they don't freeze well because of how delicate the salmon and breadcrumb mix is.
Serving Ideas
While these salmon balls taste great on their own, you can turn them into all sorts of meals. Put them on zucchini noodles or cauliflower rice if you want something low in carbs, or with normal pasta mixed with a bit of the avocado sauce thinned out with some pasta water. They make great little sliders on small buns with thin cucumber slices and the avocado sauce spread on top. For a fancy starter, stick fancy toothpicks in each meatball and serve the sauce on the side for dipping.
Ingredient Swaps
Don't worry if you're missing some ingredients. Canned salmon works in a hurry though it'll feel a bit different. You can swap breadcrumbs for crushed crackers, cooked quinoa, or oats. Make the avocado sauce with coconut yogurt instead if you want a dairy-free version. Use fresh dill instead of dried by using 1 tablespoon fresh for every teaspoon of dried. If you hate cilantro, fresh basil tastes wonderful in the sauce too.
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This dish brings together fancy taste and good nutrition without much work, making it perfect for any time you want something special.
Frequently Asked Questions
- → Can I use canned salmon instead of fresh?
You can totally use canned salmon. Just drain it properly and take out any bones. The feel will be a bit different but still yummy. You might need to add more breadcrumbs if the mix feels too damp.
- → How do I know when the salmon meatballs are cooked through?
The balls should hit 145°F (63°C) inside and break apart easily with your fork. They'll feel somewhat firm when touched and look completely opaque with no see-through middle.
- → Can I make these salmon meatballs ahead of time?
For sure! You can get the balls ready a day early and keep them uncooked in your fridge. It's best to make the avocado sauce right before you eat to keep it from turning brown, though extra lime juice will help it stay green longer.
- → What can I serve with salmon meatballs?
These handy balls go great with rice, quinoa, or riced cauliflower for a full dinner. They're also good with oven-roasted veggies, a crisp green salad, or stuffed in pita with some leafy greens.
- → Can I freeze the salmon meatballs?
You bet! After cooking, let them cool down all the way, then freeze them in a sealed container for up to 3 months. Thaw them in your fridge overnight and warm up in a 350°F oven until hot. Don't freeze the avocado sauce though, make that fresh.
- → How can I make this recipe dairy-free?
For no dairy, swap the Greek yogurt in the sauce with coconut yogurt or dairy-free sour cream. You might want to tweak the lime juice to get the taste just right.