Salmon Balls with Creamy Avocado Sauce
A delightful fusion of flavors, these crispy salmon balls paired with a creamy avocado sauce promise a satisfying dining experience, perfect for any occasion.
Ingredients
Main Protein
- 1 lb fresh salmon, skin removed Ensure the skin is removed and cut into chunks for easy mixing.
Starch/Breadcrumbs
- 1/2 cup breadcrumbs Choose plain or seasoned breadcrumbs based on preference.
Seasoning/Spice Blend
- 1 tbsp Dijon mustard Adds a tangy kick; adjust the amount to suit your preference.
- salt and pepper to taste Adjust according to flavor preference.
Liquids/Dairy
- 2 tbsp Greek yogurt Used for the creamy avocado sauce.
- 1 tbsp lime juice Adds acidity to the sauce.
- 1 tbsp olive oil For frying the salmon balls.
Aromatics & Vegetables
- 1/4 cup finely chopped green onions Adds freshness and mild onion flavor.
Optional Finishing Ingredients
- 1 each avocado Mash and mix with yogurt and lime juice for the sauce.
Other Ingredients
- 1 each egg Helps bind the salmon mixture.
Instructions
Preparation
- Finely chop or pulse fresh salmon in a food processor until it achieves a chunky, paste-like consistency.
- In a large bowl, combine the chopped salmon, breadcrumbs, green onions, egg, Dijon mustard, salt, and pepper. Mix until well combined.
Cooking
- Scoop and shape the mixture into balls, about 1-2 inches in diameter, ensuring even sizing for consistent cooking.
- Heat a skillet over medium heat and add olive oil until it shimmers.
- Carefully place the salmon balls in the skillet, cooking for about 4-5 minutes on each side until golden brown and crispy.
- While the salmon balls cook, mash the avocado in a bowl, then stir in Greek yogurt and lime juice until smooth.
- Once the salmon balls are cooked, serve immediately drizzled with the creamy avocado sauce and garnished with fresh herbs.
Notes
Consider serving with fresh vegetable sticks for added crunch and additional flavor with spices like garlic powder or cayenne pepper. Customize with herbs such as dill or parsley if desired.