Salmon Balls Creamy Avocado (Print Version)
# Ingredients:
→ Salmon Meatballs
01 -
1 lb salmon fillet, deboned and skin removed
02 -
1/4 cup diced onion
03 -
2 garlic cloves, crushed
04 -
1/4 cup bread crumbs
05 -
1/4 cup chopped fresh parsley
06 -
1 egg, large
07 -
1 tablespoon fresh lemon squeeze
08 -
1/2 teaspoon dill, dried
09 -
Salt and pepper as needed
→ Creamy Avocado Sauce
10 -
1 avocado, fully ripened
11 -
1/2 cup sour cream or Greek yogurt
12 -
1 garlic clove
13 -
1 tablespoon juice from lime
14 -
1/4 cup cilantro leaves, finely cut (if you want)
15 -
Salt and pepper as needed
# Instructions:
01 -
Heat your oven to 375°F (190°C) and put parchment on a baking tray. Chop salmon in food processor until it's broken down but still chunky. Mix your chopped fish with onion, garlic, bread crumbs, parsley, egg, lemon juice, dill, salt and pepper in a big bowl until everything's combined.
02 -
Roll the mixture into balls about 1 1/2 inches across and put them on your lined tray. Cook them for 15-20 minutes until they reach 145°F (63°C) inside.
03 -
While balls are cooking, throw avocado, sour cream or yogurt, garlic, lime juice, cilantro (if you're using it), salt and pepper into your blender. Mix everything until it's smooth and creamy. Taste and add more seasonings if needed.
04 -
Grab your hot salmon balls and serve with a big scoop of the avocado sauce on top or beside them. Sprinkle extra parsley or cilantro on top if you want it prettier.
# Notes:
01 -
Cool your salmon mix in the fridge for 30 minutes before rolling into balls and they'll hold their shape better.
02 -
You can make the green sauce up to 4 hours before eating. Just cover it with plastic wrap touching the surface so it doesn't turn brown in the fridge.