Description
These delicious salmon balls are a perfect blend of fresh salmon, herbs, and spices, pan-seared to a golden brown and served with a creamy, zesty avocado sauce. Ideal as an appetizer or light meal, they combine great flavors and healthy ingredients for a satisfying dish.
Ingredients
Scale
Salmon Balls
- 450 g fresh salmon fillet, skin removed
- 60 ml fresh parsley, finely chopped
- 60 ml fresh cilantro, finely chopped
- 120 ml breadcrumbs or almond flour for gluten-free option
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 30 ml olive oil
Avocado Sauce
- 1 ripe avocado
- 60 ml fresh cilantro, chopped
- 60 ml Greek yogurt or sour cream for a creamier texture
- 30 ml lime juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Salmon: Start by finely chopping the fresh salmon fillet. You can do this by hand with a sharp knife or pulse it in a food processor until it reaches a coarsely minced texture. This enhances the overall flavor and helps the salmon combine well with other ingredients.
- Mix Ingredients: In a large mixing bowl, combine the minced salmon with the parsley, cilantro, breadcrumbs (or almond flour), egg, minced garlic, smoked paprika, lemon zest, salt, and pepper. Mix thoroughly with your hands or spatula until evenly incorporated, forming a cohesive mixture.
- Form Salmon Balls: Portion the mixture and roll into balls about 5 cm in diameter. You should have 12-14 balls depending on sizing. Place them on a plate, spacing them apart.
- Cook the Balls: Heat olive oil in a large skillet or grill pan over medium heat. Arrange the salmon balls in a single layer without overcrowding. Cook for 3-4 minutes on each side until golden brown and cooked through, ensuring a crispy texture.
- Make Avocado Sauce: While cooking the salmon balls, combine ripe avocado, chopped cilantro, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper in a food processor. Blend until smooth and creamy, adjusting seasoning to taste.
- Serve: Arrange cooked salmon balls on a platter and serve drizzled with the avocado sauce or with the sauce on the side for dipping. Enjoy immediately or store refrigerated for later.
Notes
- You can substitute breadcrumbs with almond flour to make the recipe gluten-free.
- Ensure salmon balls are cooked through to an internal temperature of 63°C (145°F) for food safety.
- The avocado sauce can be made ahead and stored in the refrigerator for up to 1 day.
- For a dairy-free option, replace Greek yogurt with additional avocado or a dairy-free sour cream alternative.
- Adjust seasoning in both salmon mixture and avocado sauce according to your taste preferences.
