Description
Whip up Savory Salmon Balls with Creamy Avocado Sauce for a fresh, easy weeknight dinner. A healthy, flavorful dish that comes together quicker than you think!
Ingredients
Scale
- For the Savory Salmon Balls:
- 1.5 cups cooked salmon, flaked
- 1/2 cup breadcrumbs (panko preferred)
- 1 large egg
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- For the Creamy Avocado Sauce:
- 2 medium ripe avocados
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice, freshly squeezed
- 1 small garlic clove, minced
- 1/4 cup fresh cilantro, chopped
- Seasonings & Oil:
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, for cooking
Instructions
- Prep the Salmon:: First things first, make sure your salmon is cooked and cooled. I usually bake mine simply with a little salt, pepper, and lemon. Once it’s cool enough to handle, flake it into a medium bowl, making sure there are no big chunks. This is where you want to get your hands in there and really feel the texture. I always make sure there are no bones hiding; that’s a mistake I only made once, and it was not a pleasant surprise! You want it flaky, but still with some body.
- Mix the Savory Salmon Balls:: To that flaked salmon, add your breadcrumbs, the egg (don’t forget it, seriously!), fresh dill, lemon zest, Dijon mustard, a good pinch of salt, and some freshly ground black pepper. Now, get your hands in there again! Gently mix everything until it’s just combined. Don’t overmix, or your salmon balls will be tough. You’re looking for a mixture that holds together when you squeeze it, not a paste. This is where I often taste a tiny bit (before the egg goes in, of course!) to adjust seasonings.
- Form the Balls:: Time to get rolling! Take about 1.5 to 2 tablespoons of the mixture and gently roll it into a ball. They don’t have to be perfectly round, hon; rustic is charming! I usually get about 12-14 salmon balls from this recipe. Place them on a plate or baking sheet. This is the fun part, and sometimes my kitchen gets a little messy with stray crumbs, but that’s part of the charm, right? They should feel firm enough to hold their shape.
- Cook the Savory Salmon Balls:: Heat the olive oil in a large non-stick skillet over medium heat. Once shimmering, carefully place the salmon balls in the pan, making sure not to overcrowd it. You might need to do this in batches. Cook for about 3-4 minutes per side, turning gently, until they’re beautifully golden brown and heated through. The smell at this stage? Divine! It fills the kitchen with such a comforting aroma. Don’t rush it; that golden crust is everything.
- Whip up the Creamy Avocado Sauce:: While the salmon balls are cooking, let’s make that glorious sauce! In a food processor or blender, combine the ripe avocados, Greek yogurt, lime juice, minced garlic, fresh cilantro, and a pinch of salt and pepper. Blend until it’s completely smooth and creamy. You might need to stop and scrape down the sides a few times. I love how the vibrant green just pops! Taste it and adjust the seasonings – maybe a little more lime if you like it zesty, or more salt if it needs a lift.
- Serve It Up:: Once your Savory Salmon Balls are perfectly golden and the Creamy Avocado Sauce is silky smooth, it’s time to plate! Serve the warm salmon balls immediately with a generous dollop (or a big drizzle, you do you!) of that incredible avocado sauce. I love to garnish with a little extra fresh cilantro or a sprinkle of chili flakes for a tiny kick. The contrast of the warm, savory salmon and the cool, creamy sauce is just *chef’s kiss*! You’ll see, it looks as good as it tastes.