Description
These salmon balls are crispy on the outside, tender on the inside, and paired with a creamy avocado sauce that’s both tangy and smooth—perfect for a healthy and satisfying meal.
Ingredients
1 lb fresh salmon fillets, skinless and boneless
1/2 cup breadcrumbs (preferably whole wheat)
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 egg
1 tablespoon Dijon mustard
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon olive oil (for frying)
For the Creamy Avocado Sauce:
1 ripe avocado, peeled and pitted
2 tablespoons Greek yogurt
1 tablespoon lime juice
1/2 teaspoon garlic powder
Salt and pepper to taste
Water (to thin the sauce if necessary)
Instructions
- Preheat oven to 375°F (190°C).
- Cut salmon into small chunks and pulse in a food processor until finely chopped.
- In a bowl, combine salmon, breadcrumbs, parsley, garlic, egg, mustard, lemon juice, salt, and pepper.
- Shape the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Heat olive oil in a skillet and fry the salmon balls for 3–4 minutes per side until golden brown.
- Transfer the salmon balls back to the baking sheet and bake for 10 minutes.
- In a blender, combine avocado, Greek yogurt, lime juice, garlic powder, salt, and pepper. Blend until smooth, adding water to reach desired consistency.
- Serve salmon balls warm with avocado sauce on the side.
Notes
Substitute breadcrumbs with almond flour for a low-carb or gluten-free option.
Add chopped spinach or kale for extra nutrition.
Include red pepper flakes or hot sauce for a spicy twist.
Use coconut yogurt for a dairy-free sauce alternative.
Store salmon balls in fridge up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
