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These salmon spheres turn basic components into a mouthwatering dish with Mediterranean vibes that'll wow your family and impress any guests. When fresh herbs mix with salmon, you get juicy, tasty bites, and the smooth avocado dip makes everything come together perfectly.
I came up with this when I was in a bind during a dinner party and needed something quick but impressive. It was such a success that now everyone asks for it whenever we get together, and it's become my go-to dish when hosting.
What You'll Need
- Fresh salmon piece: Look for bright, solid salmon without any fishy odor to get the tastiest results
- Fresh parsley and cilantro: These give a punch of freshness and flavor that you just can't get from dried versions
- Breadcrumbs or almond meal: Regular breadcrumbs work great for texture, while almond meal offers a gluten-free option with extra nutrients
- Egg: This keeps everything stuck together nicely
- Garlic: Freshly chopped garlic adds wonderful aroma to the mix
- Smoked paprika: Brings a hint of smokiness that makes the whole dish better
- Lemon zest: Adds zingy citrus notes to the salmon blend
- Ripe avocado: Go for ones that give slightly when pressed for the smoothest sauce
- Greek yogurt: Adds a nice zing and creamy feel without being too heavy
- Lime juice: Cuts through the richness and keeps the avocado looking fresh
Easy Cooking Steps
- Mix Your Salmon Base:
- Chop the salmon finely until you've got a rough mince texture, or give it a few quick pulses in your food processor. Don't overdo it or it'll turn mushy. Dump it in a big mixing bowl and throw in the parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt and pepper. Get your hands in there and mix it all up gently so everything's well spread out without squishing it too much.
- Form Your Balls:
- Wet your hands a bit so the mix won't stick, then grab about 2 tablespoons of the mixture and roll it between your palms into balls about 2 inches across. Put them on a tray lined with parchment paper. You'll end up with 12-14 balls depending on how big you make them. If the mix feels too sticky, toss in another spoonful of breadcrumbs. Too dry? Add a splash of olive oil.
- Cook Them Up:
- Warm up some olive oil in a big non-stick pan over medium heat until it's hot but not smoking. Carefully drop the salmon balls in, leaving plenty of space between them so they brown properly. Let them cook for about 3-4 minutes on each side until they're golden outside and hit 145°F inside. Don't leave them too long or they'll dry out. Move them to a plate with paper towels.
- Whip Up Avocado Dip:
- Cut your avocado, take out the pit, and scoop the green stuff into a food processor. Add some fresh cilantro, Greek yogurt, lime juice, garlic, salt and pepper. Blend it for about a minute until it's super smooth. Scrape down the sides halfway through. The sauce should be silky and stick to a spoon. Give it a taste and add more lime juice if it needs brightness or salt to bring out the flavors.
- Put It All Together:
- Place your warm salmon balls on a nice plate and either pour the avocado sauce over top or put it in a small bowl for dipping. Sprinkle some extra cilantro leaves on top and add lime wedges around the plate to make it look nice. Serve it right away while everything's still warm and fresh.
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The first time I made these salmon balls for guests, my buddy who always said he hated salmon came back for seconds and even thirds. The mix of fresh herbs with that creamy avocado sauce totally changes the salmon into something amazing that even people who don't like fish will gobble up.
Keeping And Planning Ahead
You can keep these salmon balls in a sealed container in your fridge for up to 2 days. When you want to warm them up, just pop them in the oven at 350°F for about 7-10 minutes until they're heated through. Try to make the avocado sauce fresh when you need it, but if you have to store it, keep it separate with plastic wrap pushed right onto the surface to stop it from turning brown, and use it within 24 hours.
Swap-Out Options
Don't have salmon? This works just as well with firm white fish like cod or halibut. In a pinch, well-drained canned salmon does the job too. Feel free to switch up the herbs based on what you like. If cilantro tastes like soap to you, dill makes a fantastic replacement. For the dip, plain coconut yogurt works great if you can't do dairy and still keeps that creamy texture.
Ways To Serve
You can enjoy these salmon balls in so many different ways. For a fancy starter, try putting each one on a small lettuce leaf with a tiny spoonful of sauce. For a full meal, serve them next to a simple arugula salad with just lemon juice and olive oil. They're also amazing stuffed into pita bread with sliced cucumber and tomato. Want something with a kick? Try serving them with some sriracha on the side.
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With just a little work, this recipe makes salmon balls that aren't just food, but a memorable eating experience. Have fun with your new favorite dish!
Frequently Asked Questions
- → Can I bake these salmon balls instead of grilling them?
Absolutely! Just pop them in a 400°F (200°C) oven for around 15-20 minutes, flipping once halfway. You'll get a slightly different texture but they're just as tasty, and it's easier when you're making lots at once.
- → How can I make this dish gluten-free?
Just swap out regular breadcrumbs for almond flour or gluten-free breadcrumbs using the same amount. The almond flour adds a nice nutty taste that goes really well with the fish.
- → Can I prepare the salmon balls ahead of time?
Sure thing! You can shape them up to a day ahead and keep them covered in the fridge. You can also cook them beforehand and warm them up later. But it's best to make the avocado sauce right before serving so it doesn't turn brown.
- → What can I serve with salmon balls?
These fish balls go great with a simple green salad, some steamed veggies, or grains like quinoa or rice. If you're having a party, they make awesome finger food with toothpicks and a little dip bowl on the side.
- → Can I freeze the salmon balls?
You bet! After cooking, let them cool down completely then store them in an airtight container for up to 3 months. Thaw them in the fridge overnight and warm them up in the oven or microwave. Don't try to freeze the avocado sauce though – it won't turn out well.
- → How do I know when the salmon balls are fully cooked?
Look for a golden brown outside and make sure they reach 145°F (63°C) inside. When you cut one open, the fish should look opaque all the way through and break apart easily with your fork.