Salmon balls with creamy avocado sauce (Print Version)
Golden salmon balls with tangy avocado cream sauce for easy entertaining
# What You'll Need:
→ Salmon Balls
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→ Creamy Avocado Sauce
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# How to Make It:
01 - Combine chopped salmon, onion, garlic, dill, parsley, egg, breadcrumbs, Dijon mustard, lemon zest, salt, and pepper in a large bowl. Mix until just combined, taking care not to overwork the mixture.
02 - With damp hands to prevent sticking, shape the mixture into small balls using approximately 1 heaping tablespoon per ball. Arrange on a tray until ready to cook.
03 - Heat olive oil in a large nonstick skillet over medium heat. Cook salmon balls in batches, turning occasionally, until golden brown and cooked through, about 8 to 10 minutes total. Transfer to paper towel-lined plate to drain.
04 - Blend avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender until smooth and creamy.
05 - Serve salmon balls warm, accompanied by the creamy avocado sauce for dipping or drizzling.
# Expert Advice:
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- The salmon stays impossibly tender while developing a golden crust that makes you want to eat them straight from the pan
- That creamy avocado sauce is the kind of thing youll want to put on everything, not just these salmon balls
- They look impressive served as appetizers but are simple enough for a weeknight dinner
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- Overworking the salmon mixture makes the final texture dense and rubbery instead of tender
- Crowding the pan while frying drops the oil temperature dramatically, leading to soggy, oily salmon balls
- The avocado sauce will brown if made too far ahead, so blend it right before you plan to serve
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- Chill your salmon in the freezer for 15 minutes before chopping, it will be much easier to cut cleanly
- Use a cookie scoop for perfectly uniform salmon balls that cook at the same rate