Salmon Balls with Creamy Avocado Sauce for a Flavor Boost
Salmon Balls with Creamy Avocado Sauce are healthy, flavorful bites guaranteed to be a crowd-pleaser.
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Servings: 4 balls
Calories: 200kcal
Equipment
- Oven
- Skillet
- large mixing bowl
- Blender
Ingredients
For the Salmon Balls
- 1 lb Fresh salmon skinless and boneless
- 1 cup Breadcrumbs preferably panko
- 2 stalks Green onions chopped
- ¼ cup Fresh parsley chopped
- 2 cloves Garlic minced
- 1 large Large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon zest
- to taste Salt and pepper
- 1 tablespoon Olive oil for cooking
For the Creamy Avocado Sauce
- 1 ripe Avocado
- ½ cup Plain Greek yogurt
- 2 tablespoon Lime juice
- ¼ cup Fresh cilantro chopped
- to taste Salt and pepper
- to taste Water to thin the sauce
Instructions
Cooking Instructions
- Preheat your oven to 375°F (190°C).
- Finely dice salmon or pulse in a food processor until coarsely chopped.
- Mix salmon with breadcrumbs, green onions, parsley, garlic, egg, mustard, lemon zest, salt, and pepper.
- Shape mixture into small balls, about the size of golf balls.
- For stovetop, heat olive oil in skillet and cook salmon balls until golden brown.
- For baking, place salmon balls on a baking sheet and bake for 15-20 minutes.
- Blend avocado, Greek yogurt, lime juice, and cilantro for the sauce until smooth.
- Season sauce with salt and pepper, adding water to adjust thickness.
- Allow salmon balls to cool slightly before serving.
- Serve warm salmon balls with creamy avocado sauce on the side.
Notes
Store cooked salmon balls in an airtight container for up to 3 days in the fridge. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C).
Nutrition
Serving: 1ball | Calories: 200kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 60mg | Sodium: 300mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg