Salmon Balls Avocado Sauce (Print Version)
# Ingredients:
→ Salmon Balls
01 -
450g salmon fillet, skinned
02 -
1/4 cup parsley, chopped finely
03 -
1/4 cup cilantro, chopped finely
04 -
1/2 cup breadcrumbs (swap with almond flour if you can't eat gluten)
05 -
1 large egg
06 -
2 cloves garlic, crushed
07 -
1 tsp smoked paprika
08 -
1 tsp lemon zest
09 -
Salt and black pepper, as needed
10 -
2 tbsp olive oil, for frying
→ Creamy Avocado Sauce
11 -
1 ripe avocado
12 -
1/4 cup cilantro, chopped
13 -
1/4 cup Greek yogurt
14 -
2 tbsp lime juice
15 -
1 clove garlic, crushed
16 -
Salt and pepper, as needed
# Instructions:
01 -
Chop the salmon into tiny pieces or quickly blitz in a food processor until rough-minced. Grab a big mixing bowl and throw in your minced salmon, the chopped herbs, breadcrumbs, egg, crushed garlic, paprika, zest from your lemon, and some salt and pepper. Mix everything really well until you can't see any separate bits.
02 -
Scoop up small amounts of the mix and roll them between your palms to make balls about 5 cm across. You'll end up with roughly 12-14 balls depending on how big you make them.
03 -
Pour olive oil into a big pan and warm it over medium heat. Add your salmon balls and cook them for about 3-4 minutes per side until they're golden and fully cooked inside. Take them out and put them aside.
04 -
Put your avocado in a food processor along with the cilantro, Greek yogurt, juice from your lime, garlic, salt, and pepper. Whizz everything until it's smooth and creamy. Give it a taste and add more salt or lime juice if it needs it.
05 -
Put your salmon balls on a plate and either pour the avocado sauce over them or serve it in a little bowl on the side for dipping.
# Notes:
01 -
Swap the breadcrumbs for almond flour if you can't eat gluten.
02 -
Try using sour cream instead of yogurt for a thicker sauce.
03 -
Tastes best when eaten right away but you can keep leftovers in the fridge.