Ingredients
Scale
- 1 pound fresh salmon fillet, skin removed
- 1/2 cup breadcrumbs (gluten-free if preferred)
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 ripe avocado
- Juice of 1 lime
- 1 tablespoon olive oil
- Optional: chili flakes for a spicy kick
Instructions
- Start by finely chopping or pulsing the salmon in a food processor until it resembles a coarse mince. Transfer to a bowl and add breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix thoroughly until well combined.
- Shape the mixture into small, even-sized balls about 1 to 1.5 inches in diameter. Place on a parchment-lined baking sheet.
- Preheat your oven to 375°F (190°C). Bake for 15-20 minutes until golden brown and cooked through, or pan-fry with a little olive oil for added crispiness.
- While baking, prepare the avocado sauce: scoop the flesh into a blender, add lime juice, olive oil, salt, and chili flakes if desired. Blend until smooth and creamy.
- Serve the salmon balls topped with or drizzled with the avocado sauce. Garnish with extra parsley or cilantro. Enjoy with vegetables or a simple salad for a wholesome, easy dinner.
Notes
- For a low-carb version, substitute breadcrumbs with almond flour or omit entirely.
- Prepare the salmon mixture ahead of time and store in the fridge for up to 24 hours before cooking.
- To keep the avocado sauce vibrant, add a splash of lemon juice if not serving immediately.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Dinner
- Method: Baking or Pan-frying
- Cuisine: Healthy, Modern
- Diet: Gluten-Free, Dairy-Free, Low-Carb (if oats substituted)
Nutrition
- Serving Size: 1 salmon ball with sauce
- Calories: 250 kcal Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
