Ingredients
Scale
- 1 lb (450g) fresh salmon fillet (skin removed)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp lemon zest
- Salt and black pepper, to taste
- 2 tbsp olive oil (for grilling)
- 1 ripe avocado
- 1/4 cup fresh cilantro, chopped
- 1/4 cup Greek yogurt (or sour cream)
- 2 tbsp lime juice
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Finely chop the salmon or pulse in a food processor until coarsely minced. In a large bowl, combine salmon, parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt, and pepper. Mix well.
- Roll the mixture into balls about 2 inches in diameter, yielding 12-14 balls.
- Heat olive oil in a skillet or grill pan over medium heat. Cook salmon balls for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
- Prepare the avocado sauce by blending avocado, cilantro, Greek yogurt, lime juice, garlic, salt, and pepper in a food processor until smooth. Adjust seasoning to taste.
- Serve salmon balls with avocado-cilantro sauce drizzled on top or as a dipping sauce. Enjoy fresh or refrigerate leftovers.
Notes
- Use fresh, wild-caught salmon for best flavor and texture.
- Customize the avocado sauce by adding jalapeño for spice or honey for sweetness.
- Grilling option: Cook on a barbecue for smoky flavor, brushing with a little oil before grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling and Blending
- Cuisine: Healthy American