Salmon Balls with Creamy Avocado Sauce Recipe
These Salmon Balls with Creamy Avocado Sauce are a delightful and nutritious appetizer or main dish. Made with flaked canned salmon, fresh herbs, and breadcrumbs, the salmon balls are pan-fried to a golden perfection. Served alongside a smooth and tangy avocado yogurt sauce, this recipe combines healthy fats and protein in a simple, flavorful, and satisfying meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 16 salmon balls (serves 4)
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
For the Salmon Balls:
- 14 oz canned salmon, drained and flaked
- ½ cup breadcrumbs (preferably whole wheat or panko)
- 1 egg, beaten
- 2 green onions, finely chopped
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Olive oil or vegetable oil, for frying
For the Creamy Avocado Sauce:
- 1 ripe avocado, peeled and pitted
- ½ cup Greek yogurt (or sour cream)
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare the Salmon Balls: In a large bowl, combine the flaked salmon, breadcrumbs, beaten egg, chopped green onions, dill, lemon juice, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated. Using your hands, shape the mixture into small balls about 1 inch in diameter. Place the formed balls on a plate or baking sheet.
- Cook the Salmon Balls: Heat approximately 2 tablespoons of oil in a large skillet over medium heat. Once the oil is hot, carefully add the salmon balls in batches, making sure not to overcrowd the pan. Fry each side for 3–4 minutes or until the balls are golden brown and cooked through. Remove and drain on a paper towel-lined plate to absorb excess oil.
- Prepare the Creamy Avocado Sauce: In a blender or food processor, combine the ripe avocado, Greek yogurt, lemon juice, minced garlic, salt, and black pepper. Blend until the mixture becomes smooth and creamy. Taste and adjust seasoning if needed.
- Serve: Arrange the cooked salmon balls on a serving platter and either drizzle the creamy avocado sauce over them or serve it on the side for dipping. Garnish with fresh cilantro if desired. Serve warm and enjoy the vibrant flavors of the salmon balls paired with the luscious sauce.
Notes
- Use whole wheat or panko breadcrumbs for better texture and flavor in the salmon balls.
- If canned salmon has bones, they can be left in or removed based on your preference; they soften when cooked.
- To make this recipe gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs.
- The avocado sauce can be made ahead and refrigerated, but add the lemon juice just before blending to prevent browning.
- Ensure oil is sufficiently hot before frying to avoid the salmon balls absorbing too much oil and becoming greasy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
