Salmon Balls With Creamy Avocado Sauce (Printer-Friendly)
Golden pan-fried salmon bites meet velvety avocado cream for an irresistible appetizer or light dinner.
# What You'll Need:
→ For the Salmon Balls
01 - 1.1 lbs fresh salmon fillet, skinless, finely chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh dill, chopped
05 - 2 tbsp fresh parsley, chopped
06 - 1 egg, lightly beaten
07 - ½ cup breadcrumbs (use gluten-free if needed)
08 - 1 tbsp Dijon mustard
09 - 1 tsp lemon zest
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp olive oil (for pan-frying)
→ For the Creamy Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - ½ cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp extra-virgin olive oil
17 - 1 small garlic clove, minced
18 - 2 tbsp fresh cilantro or parsley, chopped
19 - ¼ tsp salt
20 - ⅛ tsp black pepper
# How to Make It:
01 - In a large bowl, combine chopped salmon, onion, garlic, dill, parsley, egg, breadcrumbs, Dijon mustard, lemon zest, salt, and pepper. Mix until just combined; do not overwork the mixture.
02 - With damp hands, shape the mixture into small balls using about 1 heaping tablespoon per ball. Place shaped balls on a tray until ready to cook.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry salmon balls in batches, turning occasionally, until golden brown and cooked through, approximately 8–10 minutes total. Transfer to a plate lined with paper towel to drain excess oil.
04 - Blend avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender until smooth and creamy.
05 - Serve the salmon balls warm, drizzled with or accompanied by the creamy avocado sauce for dipping.
# Expert Advice:
01 -
- The texture is impossibly tender, almost like a savory salmon cake but in bite-sized form that disappears way too fast
- That avocado sauce alone has converted at least three avocado skeptics in my life
02 -
- Overmixing the salmon mixture makes tough, rubbery balls, so fold everything together like your life depends on gentleness
- The sauce thickens in the fridge, so if you make it ahead, stir in a teaspoon of water before serving
03 -
- Roll balls in panko before frying for extra crunch, just press gently so it adheres without compacting the mixture
- If the mixture feels too sticky to shape, chill it for 15 minutes before forming into balls