Salmon Balls Avocado Sauce (Print Version)
# Ingredients:
→ Salmon Ball Essentials
01 -
450g salmon fillet, no skin
02 -
60g parsley, finely chopped
03 -
60g cilantro, finely chopped
04 -
120g almond flour or regular breadcrumbs
05 -
1 egg, large
06 -
2 garlic cloves, finely minced
07 -
1 tsp lemon zest
08 -
1 tsp smoked paprika powder
09 -
Salt and black pepper to your liking
10 -
2 tbsp olive oil for cooking
→ Creamy Avocado Sauce
11 -
1 avocado, perfectly ripe
12 -
60g cilantro, roughly chopped
13 -
60g sour cream or Greek yogurt
14 -
2 tbsp fresh lime juice
15 -
1 garlic clove, minced
16 -
Salt and pepper, adjust to taste
# Instructions:
01 -
Use a food processor or a knife to roughly chop the salmon until minced. Toss this into a large bowl and combine it with parsley, cilantro, egg, almond flour or breadcrumbs, minced garlic, smoked paprika, lemon zest, and seasoning. Mix until everything sticks together smoothly.
02 -
Grab bits of the mixture and roll them into balls about 5 cm wide. You should get somewhere between 12 to 14 balls, depending on the size.
03 -
Warm up the olive oil in a grill pan or skillet over medium heat. Place the salmon balls and cook each side for 3-4 minutes until they turn golden and are cooked properly. Take them out and set them aside for later.
04 -
In a food processor, blend the avocado, cilantro, yogurt or sour cream, lime juice, garlic, and seasoning. Keep going until it's totally creamy. Taste it and tweak the salt or lime levels if you feel it's necessary.
05 -
Serve the golden salmon balls with the creamy avocado sauce on top or next to them as a dip.
# Notes:
01 -
Leftovers can be stored in the fridge, but they're tastiest fresh.
02 -
If you're gluten-free, swap breadcrumbs for almond flour.
03 -
Want a richer sauce? Opt for sour cream instead of Greek yogurt.