Ingredients
Scale
- 1 pound fresh salmon fillets, skin removed
- 1/2 cup breadcrumbs (substitute with almond flour for a gluten-free option)
- 1/4 cup finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- 1 tablespoon olive oil for frying
- 2 ripe avocados
- 1/4 cup Greek yogurt (or dairy-free alternative)
- Juice of 1 lime
- 1/2 teaspoon cumin
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, pulse the salmon until it’s finely chopped but not a paste.
- In a large bowl, combine the chopped salmon, breadcrumbs, parsley, garlic, egg, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Heat the olive oil in a skillet over medium heat. Fry the meatballs in batches until golden brown on all sides, about 5-7 minutes.
- Transfer the meatballs back to the baking sheet and bake for 10 minutes to ensure they’re cooked through.
- Meanwhile, make the avocado sauce. In a blender, combine avocados, Greek yogurt, lime juice, cumin, and a pinch of salt. Blend until smooth and creamy.
- Serve the meatballs warm with a generous drizzle of avocado sauce on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Salmon Meatballs with Avocado Sauce, recipe, cooking, food
