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Ingredients
Scale
- 1 pound salmon fillet, skin removed
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe avocado
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the salmon until it is finely chopped.
- Add the panko breadcrumbs, egg, parsley, lemon juice, salt, and pepper to the food processor. Pulse until just combined.
- Roll the mixture into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until the salmon balls are cooked through and lightly golden.
- While the salmon balls are baking, prepare the avocado sauce. In a small bowl, mash the avocado with a fork.
- Stir in the Greek yogurt, lime juice, and minced garlic until smooth.
- Serve the warm salmon balls with the creamy avocado sauce.
Notes
- For a gluten-free option, use gluten-free breadcrumbs or almond flour.
- You can pan-fry the salmon balls instead of baking them for a crispier texture.
- Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Irish
- Diet: Gluten Free
Nutrition
- Serving Size: 4-5 salmon balls with sauce
- Calories: Approximately 250-300
- Sugar: Approximately 3-5g
- Sodium: Approximately 300-400mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 10-15g
- Fiber: Approximately 3-5g
- Protein: Approximately 15-20g
- Cholesterol: Approximately 60-80mg