Description
These savory salmon balls are crispy on the outside and tender on the inside, paired with a creamy avocado dip that adds a refreshing touch. Perfect for family gatherings or a cozy night in, this dish combines comfort with vibrant flavors.
Ingredients
Scale
- 1 lb (450g) fresh salmon fillet, skin removed
- 1/2 cup (60g) breadcrumbs (preferably panko for extra crunch)
- 1/4 cup (60g) finely chopped green onions (scallions)
- 1/4 cup (60g) grated Parmesan cheese
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil (for frying)
- 2 ripe avocados, halved and pitted
- 2 tablespoons fresh lime juice
- 1/4 cup (60ml) Greek yogurt or sour cream
- 1 clove garlic, minced
- Salt and black pepper to taste
- Optional: chopped fresh cilantro or parsley for garnish
Instructions
- Start by preparing the salmon. Using a sharp knife, chop the fresh salmon fillet into small chunks, about 1-inch pieces. This will help it blend easily with the other ingredients.
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, chopped green onions, grated Parmesan cheese, egg, Dijon mustard, garlic powder, onion powder, smoked paprika, and a pinch of salt and black pepper. Mix gently until just combined; avoid overmixing to keep the salmon tender.
- Chill the mixture in the refrigerator for 10 minutes. This helps the ingredients meld together and makes it easier to form the balls. You’ll know it’s ready when the mixture is slightly firm to the touch.
- While the mixture is chilling, prepare your frying pan. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. You’ll know it’s hot enough when the oil shimmers but isn’t smoking.
- Form the salmon mixture into balls, about 1.5 inches in diameter. Use your hands to ensure they are compact but not overly pressed. If you find the mixture is too wet, add a bit more breadcrumbs.
- Carefully place the salmon balls in the hot oil, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they turn golden brown and crispy. Look for an internal temperature of 145°F (63°C) to ensure they are cooked through.
- Once cooked, transfer the salmon balls to a paper towel-lined plate to drain any excess oil. This step helps keep them crispy.
- Now, let’s make the avocado sauce. In a blender or food processor, combine the ripe avocados, fresh lime juice, Greek yogurt, minced garlic, and a pinch of salt and black pepper. Blend until smooth and creamy.
- Taste the sauce and adjust seasoning if necessary. If it’s too thick, add a teaspoon of water or more lime juice to achieve your desired consistency.
- Serve the salmon balls warm with the avocado sauce drizzled on top or as a dip on the side. Optional: garnish with chopped fresh cilantro or parsley for an extra pop of color and flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salmon ball with sauce
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: Don't overmix the salmon mixture to keep the balls tender. Use a non-stick pan to prevent sticking, and consider adjusting the seasoning to your taste.