Description
Tender salmon meatballs paired with a luscious creamy avocado sauce. Quick to prepare, comforting, and a family favorite for busy evenings.
Ingredients
Scale
- For the Salmon Meatballs:
- 1 lb (approx. 450g) fresh salmon fillets, skin removed
- 1/2 cup panko breadcrumbs (use gluten-free if preferred)
- 1 large egg
- 1/4 cup finely minced red onion
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
- Creamy Avocado Sauce Essentials:
- 2 ripe avocados
- 2 tablespoons fresh lime juice
- 1/4 cup plain Greek yogurt (full-fat preferred, or mayo)
- 2–3 tablespoons water (for consistency)
- 1/4 teaspoon salt
- Pinch of black pepper
- Finishing Touches:
- Extra fresh dill, for garnish
- Red pepper flakes (optional, for a kick)
- Optional Extras:
- Serve with quinoa, rice, or a simple green salad
Instructions
- Prepare the Salmon:: First things first, let’s get those salmon fillets ready for our salmon meatballs. Pat them super dry with paper towels—this is key for a good texture, trust me. Then, carefully remove the skin if it’s still on. Chop the salmon into rough chunks, nothing too precise, we’re going to pulse it anyway. You want to see the beautiful orange-pink flesh, smelling fresh from the sea. This is where I sometimes get impatient and don’t dry it enough, leading to slightly less firm meatballs, oops!
- Mix the Meatball Base:: Now, grab your food processor (or a very sharp knife and some patience!). Add the salmon chunks, panko breadcrumbs, egg, finely minced red onion, and garlic. Throw in that fresh dill, a good pinch of salt, and some black pepper. Pulse, pulse, pulse until it’s all combined but still has a bit of texture—don’t overmix into a paste! I made that mistake once; it was a salmon pâté meatball, not what we’re aiming for. It should smell wonderfully fresh and herby at this point.
- Form and Cook the Meatballs:: Time to get your hands a little messy! Roll the mixture into small, golf-ball-sized salmon meatballs. Don’t worry if they’re not perfectly uniform, that’s part of the charm! Heat a generous drizzle of olive oil in a large non-stick skillet over medium heat. Once it’s shimmering, gently place your meatballs in the pan, making sure not to overcrowd it. Work in batches if you need to. You’ll hear that lovely sizzle, and the kitchen will start to smell amazing. Cook them for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. They’ll firm up as they cook, looking so inviting!
- Whip up the Creamy Avocado Sauce:: While the meatballs are cooking, let’s make our star sauce! Halve your ripe avocados, scoop out that vibrant green flesh, and pop it into your food processor or blender. Add the fresh lime juice, Greek yogurt (or mayo), a splash of water if needed for consistency, and a pinch of salt and pepper. Blend until it’s super smooth and creamy. This is where you adjust the consistency—I like it thick enough to coat a spoon, but not too stiff. The color should be a bright, happy green, smelling fresh and zesty. I didn’t add enough lime once, and it started browning on me way too fast!
- Taste and Adjust the Sauce:: This is the fun part! Give your creamy avocado sauce a taste. Does it need more salt? A little more lime for brightness? Maybe another grind of pepper? Don’t be shy here, hon. Adjust to your liking. Sometimes I add a tiny pinch of chili flakes if I’m feeling spicy. The goal is a balanced, fresh, and irresistibly creamy flavor that complements the salmon meatballs beautifully. It’s truly a moment of kitchen alchemy when it all comes together.
- Serve It Up:: Once your salmon meatballs are cooked to golden perfection and your creamy avocado sauce is just right, it’s time to plate! I usually serve these immediately, piled high on a platter with a generous dollop (or drizzle!) of that gorgeous green sauce. Garnish with a little extra fresh dill or some red pepper flakes if you’re feeling fancy. The contrast of the golden meatballs with the vibrant green sauce is just so pretty, and the smell of fresh herbs and cooked salmon is absolutely divine. Enjoy your delicious creation!