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Salmon Balls with Creamy Avocado Sauce

Salmon Balls with Creamy Avocado Sauce

Evelyn
Tender pan-fried salmon balls paired with a smooth, herb-flecked avocado sauce. Ready in 30 minutes and works as an appetizer or a light main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 servings
Calories 380 kcal

Equipment

  • Non-stick skillet
  • Blender or food processor
  • Mixing bowl

Ingredients
  

  • 500 g fresh salmon fillet, skin removed chopped finely by hand
  • 1 egg
  • 3 tbsp breadcrumbs plain or panko
  • 2 tbsp fresh dill chopped
  • 1 tbsp lemon zest
  • 1 clove garlic minced
  • salt and black pepper to taste
  • 2 tbsp olive oil for cooking
  • 2 ripe avocados
  • 1 lime, juiced
  • 2 tbsp Greek yogurt
  • 1 small clove garlic for sauce
  • 1 pinch cumin
  • 2 tbsp fresh cilantro or parsley

Instructions
 

  • Chop the salmon finely with a knife - do not blend. Combine with egg, breadcrumbs, dill, lemon zest, minced garlic, salt, and pepper. Mix until just combined.
  • Chill the mixture for 15 minutes, then roll into golf ball-sized portions.
  • Heat olive oil in a non-stick skillet over medium heat. Cook salmon balls for 3 to 4 minutes per side until golden and cooked through.
  • Blend avocados, lime juice, Greek yogurt, garlic, cumin, salt, and herbs until smooth. Taste and adjust seasoning.
  • Serve salmon balls warm with the creamy avocado sauce spooned over or on the side for dipping.

Notes

  • Chill the mixture before rolling to make shaping easier.
  • Do not use a food processor for the salmon - hand chopping gives better texture.
  • Make avocado sauce fresh for best color and flavor.
  • Cooked balls keep up to 3 days in the fridge. Reheat in a dry skillet.
Keyword Salmon Balls with Creamy Avocado Sauce