Description
Salmon Meatballs with Creamy Avocado Sauce offer tender, flavorful bites paired with a vibrant, zesty avocado sauce. A delicious, simple meal.
Ingredients
Scale
- For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skinless, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Creamy Avocado Sauce:
- 2 ripe avocados, pitted and scooped
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 small garlic clove
- 1/4 tsp salt
- Pinch of black pepper
- For Cooking & Garnish:
- 2 tbsp olive oil
- Extra fresh dill or cilantro, for garnish
- Lime wedges, for serving
Instructions
- Prep the Salmon:: First things first, get that salmon ready! You’ll want to finely chop your salmon fillet. I usually aim for pieces about the size of a small pea, but honestly, a little variation is fine. I find a sharp knife works best here; trying to do this with a dull knife is just an exercise in frustration, trust me. Make sure to remove any tiny pin bones you might find—I always run my fingers over it to check, because nobody wants a surprise bone in their Salmon Meatballs, right?
- Mix the Meatball Magic:: Now for the fun part! In a medium bowl, combine your finely chopped salmon, panko breadcrumbs, egg, fresh dill, lemon zest, a good pinch of salt, and some freshly ground black pepper. Use your hands for this, it’s the best way to really get everything incorporated. Don’t overmix though, or your Salmon Meatballs can get tough. Just combine until everything is just sticking together. This is where I sometimes get a bit messy, but hey, that’s part of the charm of home cooking!
- Forming Your Salmon Meatballs:: Time to roll! Take about a tablespoon of the mixture and gently roll it into a small, uniform ball. I usually aim for golf-ball sized, but you do you! Place them on a plate or baking sheet as you go. If the mixture feels a little sticky, lightly dampen your hands with water. I remember one time my hands were too dry, and the mixture just clung to them like glue. What a mess! Aim for around 15-18 Salmon Meatballs, depending on your size preference.
- Sear ’em Up:: Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Once shimmering, carefully add your Salmon Meatballs, making sure not to overcrowd the pan. You might need to do this in batches. Let them sear for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. I love the smell of the dill and salmon cooking; it just fills the kitchen with such a warm aroma. Don’t rush this step; that golden crust is key!
- Whip Up the Creamy Avocado Sauce:: While your Salmon Meatballs are cooking, let’s make that amazing sauce! In a small food processor or blender, combine your ripe avocados, Greek yogurt, fresh cilantro, lime juice, garlic clove, a pinch of salt, and pepper. Blend until it’s super smooth and creamy. If it’s too thick, add a tiny splash of water until it reaches your desired consistency. I once added too much water and it was more like avocado soup – oops! Taste and adjust seasonings as needed; sometimes it needs a bit more lime to really sing.
- Serve It Up:: Once your Salmon Meatballs are cooked and the Creamy Avocado Sauce is ready, it’s time to plate! You can serve the meatballs warm, drizzled generously with the vibrant green sauce, or serve the sauce on the side for dipping. I always like to garnish with a little extra fresh dill or cilantro, and maybe a wedge of lime. The combination of the tender, savory Salmon Meatballs and the bright, creamy sauce is just *chef’s kiss*! It’s such a satisfying sight and smell, honestly.