Salmon Balls with Creamy Avocado

Instructions

1. Prepare the Salmon Balls:

1. Chop the salmon – Cut the salmon into small pieces, then pulse in a food processor a few times until finely chopped (or finely chop by hand). Avoid over-processing; the mixture should still have some texture.

2. Mix ingredients – In a large bowl, combine the chopped salmon, parsley, cilantro, breadcrumbs, egg, minced garlic, smoked paprika, salt, and pepper. Mix well until fully incorporated.

3. Shape the balls – Using damp hands, roll the mixture into small balls (about 1-1.5 inches in diameter). Place them on a plate or tray.

2. Cook the Salmon Balls:

1. Pan-fry method – Heat olive oil in a non-stick skillet over medium heat. Cook the salmon balls in batches for 3-4 minutes per side, turning gently, until golden brown and cooked through.

2. Bake option – Preheat oven to 375°F (190°C). Place salmon balls on a lined baking sheet, lightly brush with oil, and bake for 15-18 minutes, flipping halfway.

3. Make the Creamy Avocado Sauce:

1. In a blender or small food processor, combine avocado, Greek yogurt, lime juice, cilantro, salt, and pepper. Blend until smooth.

2. Add 1-2 tbsp water if needed to reach a creamy, drizzle-able consistency.

4. Serve:

• Arrange the salmon balls on a plate and drizzle with the avocado sauce.

• Garnish with extra herbs or a squeeze of lime if desired.

Enjoy warm as an appetizer, with a salad, or over rice for a complete meal!

Tips:

• For extra flavor, add a pinch of cayenne or a dash of hot sauce to the salmon mixture.

• If the mixture is too wet, add a little more breadcrumbs.

• Leftovers can be stored in the fridge for up to 2 days or frozen for later use.