Creamy Avocado Salmon Bites (Print Version)
# Ingredients:
→ Salmon Balls Mixture
01 -
450g (1 lb) salmon fillet without skin
02 -
1/4 cup finely chopped cilantro
03 -
1/4 cup parsley, chopped finely
04 -
1/2 cup almond flour (or breadcrumbs for non-gluten-free versions)
05 -
1 egg, large
06 -
2 minced garlic cloves
07 -
1 tsp lemon zest
08 -
1 tsp paprika with a smoky flavor
09 -
Black pepper and salt as you like it
10 -
2 tbsp olive oil for cooking
→ Avocado Sauce with Cilantro
11 -
1 avocado, ripe and soft
12 -
1/4 cup of chopped cilantro
13 -
2 tbsp lime juice
14 -
3 tbsp Greek yogurt (or replace with sour cream for a richer version)
15 -
1 garlic clove, minced up
16 -
Salt and black pepper to suit your taste
# Instructions:
01 -
Chop the salmon into small pieces or pulse briefly in a food processor. Add it to a big bowl along with cilantro, parsley, almond flour, egg, garlic, paprika, lemon zest, salt, and pepper. Stir until it’s combined well.
02 -
Scoop a bit of the mix and roll it into round balls about 2 inches wide with your hands. You’ll get 12 to 14 balls, give or take.
03 -
Heat a big skillet or grill pan over medium, adding the olive oil. Cook the salmon balls, turning them after 3-4 minutes per side, until golden and cooked. Then move them onto a plate to rest.
04 -
Blend the avocado, lime juice, cilantro, garlic, Greek yogurt, salt, and pepper in a food processor. Keep going until silky smooth. Taste and adjust if needed.
05 -
Pair the salmon balls with the avocado sauce for dipping or drizzle it over the top. Eat them right away or keep extra in the fridge for later.
# Notes:
01 -
If gluten-free is important, swap breadcrumbs with almond flour.
02 -
Switch Greek yogurt with sour cream if you want a silkier sauce.