Name: Salmon Balls with Creamy Avocado Sauce
Ingredients: 1 lb fresh, skinless salmon fillets (cooked and flaked); 1 cup plain breadcrumbs (Panko recommended); 1 large egg; 2 tbsp fresh dill or parsley, chopped; 2 tbsp lemon juice; ½ tsp salt (or to taste); Freshly ground black pepper (to taste); 1 ripe avocado; ½ cup plain Greek yogurt (dairy-free alternative: coconut or almond yogurt); ½ tsp garlic powder; 1 tbsp lemon juice; Salt and pepper to taste

Description

A quick, healthy, and delicious appetizer or main dish featuring golden-baked salmon balls served with a silky avocado-yogurt dip. Perfect for dinner parties, family meals, or meal prep.

Ingredients

Scale

For the Salmon Balls:

1 lb fresh, skinless salmon fillets (cooked and flaked)
1 cup plain breadcrumbs (Panko recommended)
1 large egg
2 tbsp fresh dill or parsley, chopped
2 tbsp lemon juice
½ tsp salt (or to taste)
Freshly ground black pepper (to taste)

For the Creamy Avocado Sauce:

1 ripe avocado
½ cup plain Greek yogurt (dairy-free alternative: coconut or almond yogurt)
½ tsp garlic powder
1 tbsp lemon juice
Salt and pepper to taste

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Line a baking tray with parchment paper for easy cleanup.

2. Combine Salmon Mixture

In a large bowl, mix flaked salmon, breadcrumbs, egg, herbs, lemon juice, salt, and pepper.
Gently fold until just combined—avoid overmixing to keep salmon balls tender.

3. Form the Balls

Scoop ~1 tablespoon of mixture and roll into 1-inch balls.
Place on prepared tray with space between each.
Tip: Rinse hands with cold water if the mixture is sticky.

4. Bake

Bake for 20–25 minutes, flipping halfway through at 10 minutes.
Balls are done when golden brown and firm to the touch.

5. Make the Avocado Sauce

Blend avocado, Greek yogurt, garlic powder, lemon juice, salt, and pepper until smooth.
Alternative: Mash avocado with a fork and whisk in remaining ingredients for a rustic texture.

6. Serve

Arrange salmon balls on a platter with avocado sauce in a small bowl in the center.
Optional: Garnish with extra fresh dill or lemon wedges.

Serving Suggestions

Appetizer: Pile balls on a board or platter with toothpicks.
Main Course: Serve over quinoa, arugula salad, or roasted veggies. Drizzle extra sauce over the plate.

Variations & Twists

Spicy Sriracha: Add 1–2 tbsp Sriracha to the salmon mix and/or avocado sauce.
Lemon-Herb Zest: Add zest of 1 lemon and 1 tbsp chopped chives to the salmon mixture.
Mediterranean Style: Mix in ¼ cup crumbled feta and 2 tbsp chopped Kalamata olives.
Paleo/Whole30 Friendly: Replace breadcrumbs with ⅓ cup almond flour and the egg with a flax egg.

Notes

If salmon balls fall apart: add more breadcrumbs or chill mixture 15–20 min before rolling.
Pan-frying option: cook in 2–3 tbsp oil over medium heat, turning until golden (~8–10 min).
To prevent avocado browning: press plastic wrap directly onto surface; best made fresh.
Make ahead: Freeze uncooked balls on a tray, then store in freezer bags. Bake from frozen, adding a few extra minutes.