Baked Salmon Meatballs With A Tangy Avocado Sauce
A delightful dish that combines the rich flavors of salmon with a creamy, zesty avocado sauce, perfect for busy weeknights or casual gatherings.
Ingredients
For the Meatballs
- 1 pound fresh salmon fillet Tender and flaky, providing the foundation for the meatballs.
- 1/2 cup breadcrumbs Adds texture and helps bind the salmon.
- 2 cloves minced garlic Adds aromatic savory flavor.
- 1/4 cup fresh parsley, chopped Offers a burst of color and freshness.
- 1/2 teaspoon salt Enhances natural flavors.
- 1/4 teaspoon black pepper Provides a gentle kick.
- 1/4 teaspoon paprika Imparts a warm smokiness.
For the Avocado Sauce
- 1 ripe avocado Creamy and rich, essential for the sauce.
- 1/4 cup Greek yogurt Adds tangy creaminess.
- 2 tablespoons fresh lemon juice Brightens the sauce.
- 1/4 cup water To achieve the right consistency.
- to taste salt and pepper For final seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut the salmon fillet into small chunks and place them in a food processor.
- Add breadcrumbs, minced garlic, chopped parsley, salt, black pepper, and paprika to the food processor. Pulse until combined and sticky.
- Shape the mixture into golf ball-sized meatballs and place them evenly on the prepared baking sheet.
Cooking
- Bake for 15-20 minutes or until golden brown and cooked through.
Making the Sauce
- For the avocado sauce, blend the avocado, Greek yogurt, lemon juice, water, salt, and pepper in a blender until smooth.
Serving
- Serve the salmon meatballs hot alongside the tangy avocado sauce for dipping.
Notes
Ensure the meatballs are uniform in size for even cooking. Feel free to experiment with spices or herbs to match your palate.