Description
These Salmon Meatballs with Creamy Avocado Sauce are a fresh, flavorful twist on a classic comfort food. Made with flaked cooked salmon, herbs, and breadcrumbs, the meatballs are tender on the inside and golden on the outside. Paired with a smooth and tangy avocado sauce, this dish is light yet satisfying. Perfect as an appetizer, light lunch, or served over rice or greens for a complete meal.
Ingredients
For the salmon meatballs
1 ½ cups cooked salmon, flaked
1 egg
⅓ cup breadcrumbs
2 tablespoons chopped parsley
1 tablespoon chopped dill
1 garlic clove, minced
1 green onion, finely chopped
Zest of 1 lemon
1 tablespoon lemon juice
Salt and pepper to taste
1 tablespoon olive oil for pan-frying
For the creamy avocado sauce
1 ripe avocado
2 tablespoons Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove
Salt and pepper to taste
2 to 3 tablespoons water to thin as needed
Instructions
1 In a mixing bowl, combine flaked salmon, egg, breadcrumbs, parsley, dill, garlic, green onion, lemon zest, lemon juice, salt, and pepper. Mix until well combined. The mixture should be moist but able to hold its shape.
2 Using your hands or a small scoop, form the mixture into meatballs about the size of a golf ball.
3 Heat olive oil in a skillet over medium heat. Add the salmon meatballs and cook for about 3 to 4 minutes per side, turning gently, until golden brown and heated through. Remove from the skillet and set aside.
4 To make the avocado sauce, combine avocado, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth, adding water a little at a time until you reach a creamy, pourable consistency.
5 Serve the warm salmon meatballs with the creamy avocado sauce on the side or drizzled over the top.
Notes
You can use canned salmon if fresh cooked salmon is not available, just be sure to drain it well and remove any bones or skin. These meatballs can also be baked in the oven at 400°F for about 15 minutes if you prefer not to pan-fry. The avocado sauce is best served fresh but can be stored in the fridge for up to one day with plastic wrap pressed directly onto the surface to prevent browning.