Ingredients:
For the Salmon Meatballs:
1 lb fresh salmon fillet, skin removed and finely chopped
1/2 cup panko breadcrumbs
1 egg, lightly beaten
2 cloves garlic, minced
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon zest
Salt and black pepper, to taste
For the Tangy Avocado Sauce:
1 ripe avocado
2 tbsp Greek yogurt or sour cream
1 tbsp lime juice (or lemon juice)
1 small clove garlic, minced
Salt and black pepper, to taste
Fresh cilantro or parsley for garnish
Instructions:
1. Prepare the Salmon Meatballs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, minced garlic, dill, lemon zest, salt, and pepper. Mix until just combined.
Form the mixture into small, evenly sized meatballs (about 1.5 inches in diameter) and place them on the prepared baking sheet.
2. Bake the salmon meatballs for 12-15 minutes or until they are firm and slightly golden on the outside.
3. Make the Tangy Avocado Sauce while the meatballs bake, scoop the avocado into a blender or food processor. Add the Greek yogurt, lime juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
4. Serve: Arrange the baked salmon meatballs on a platter and drizzle or serve with the tangy avocado sauce. Garnish with fresh cilantro or parsley for a pop of color.
Chef’s Tip: For an extra layer of flavor, sprinkle a pinch of red pepper flakes into the avocado sauce for a subtle kick.
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