Salmon Balls with Avocado (Printable Version)
Baked salmon balls seasoned with herbs and almond flour, served with a creamy avocado-lime sauce for fresh flavor.
# Ingredients Required:
→ Salmon Balls
01 -
450 g fresh salmon, cooked and flaked
02 -
60 g almond flour
03 -
2 large eggs
04 -
2 tbsp fresh parsley, chopped
05 -
2 green onions, finely chopped
06 -
1 clove garlic, minced
07 -
15 g Dijon mustard
08 -
1/2 tsp smoked paprika
09 -
Salt and black pepper to taste
10 -
Olive oil spray for baking
→ Creamy Avocado Sauce
11 -
1 ripe avocado
12 -
60 g Greek yogurt
13 -
30 ml lime juice
14 -
1 clove garlic
15 -
2 tbsp fresh cilantro or parsley
16 -
Salt to taste
17 -
30-45 ml water, to adjust consistency
# Guide to Cooking:
01 -
Preheat oven to 190°C. Bake fresh salmon for 15-20 minutes until it flakes easily. Flake salmon with a fork and set aside.
02 -
In a large bowl, mix flaked salmon, almond flour, eggs, parsley, green onions, minced garlic, Dijon mustard, smoked paprika, salt, and pepper until well incorporated. Adjust with an additional egg or almond flour if needed for consistency.
03 -
Shape mixture into approximately 1 1/2 tablespoon-sized balls. Place on a baking tray lined with parchment paper and lightly spray with olive oil.
04 -
Bake at 200°C for 18-20 minutes, turning halfway through to ensure even browning.
05 -
Blend avocado, Greek yogurt, lime juice, garlic, cilantro (or parsley), and salt until smooth. Add water gradually to reach desired sauce consistency.
06 -
Serve warm salmon balls drizzled with creamy avocado sauce or with sauce on the side. Complement with a light salad, rice, or wraps.
# Extra Suggestions:
01 -
For a crispier surface, broil the salmon balls for the last 2 minutes of baking.
02 -
Prepare avocado sauce up to 2 days in advance and refrigerate.
03 -
Adjust water quantity in the sauce to achieve preferred texture.