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Salmon Balls with Creamy Avocado Sauce finished recipe

Salmon Balls with Creamy Avocado Sauce

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 18 salmon balls servings
Ingredients Method

Ingredients
  

For the Salmon Balls
  • 2 cans 14.75 ounces (418 g) each, canned salmon, drained thoroughly; about 3 cups (450 g) drained
  • 3/4 cup (45 g) plain panko breadcrumbs
  • 2 large eggs (about 100 g without shells) lightly beaten
  • 1/3 cup (50 g) finely diced red bell pepper
  • 1/4 cup (25 g) thinly sliced green onions
  • 2 tablespoons (8 g) finely chopped fresh parsley
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (15 ml) fresh lemon juice
  • 1 teaspoon (2 g) finely grated lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon (3 g) fine sea salt
  • 1/4 teaspoon (0.5 g) ground black pepper
  • 1 tablespoon (15 ml) olive oil for brushing
For the Creamy Avocado Sauce
  • 1 large ripe avocado about 7 ounces (200 g), peeled and pitted
  • 1/2 cup (120 g) plain Greek yogurt
  • 2 tablespoons (30 ml) fresh lime juice
  • 2 tablespoons (8 g) chopped fresh cilantro
  • 1 small garlic clove about 3 g, roughly chopped
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 2 to 4 tablespoons (30 to 60 ml) cold water as needed
For Serving
  • Lemon or lime wedges optional, for serving
  • Chopped fresh parsley or cilantro optional, for garnish

Method
 

Method
  1. Prepare the baking sheet: Line a 13-by-18-inch (33-by-46-cm) rimmed baking sheet with parchment paper. Leave the oven off while the salmon mixture chills.
  2. Drain and flake the salmon: Drain the canned salmon thoroughly, pressing out any excess liquid. Transfer it to a large bowl and flake it with a fork. If using salmon with skin and soft bones, mash them finely or remove them according to preference.
  3. Mix the salmon base: Add the panko, beaten eggs, red bell pepper, green onions, parsley, Dijon mustard, lemon juice, lemon zest, garlic powder, smoked paprika, salt, and black pepper. Fold until evenly combined without crushing the salmon into a smooth paste.
  4. Check the consistency: Press a spoonful of the mixture together in your hand. It should hold its shape without feeling wet. If it crumbles, stir in 1 tablespoon water. If it feels loose or sticky enough to slump, add 1 tablespoon additional panko.
  5. Chill the mixture: Cover the bowl and refrigerate for 15 minutes. This gives the panko time to absorb moisture and makes the mixture easier to portion.
  6. Preheat the oven: Position a rack in the center of the oven and preheat it to 425°F (220°C).
  7. Shape the salmon balls: Scoop about 2 tablespoons of mixture for each portion and gently roll it into a 1 1/2-inch ball. Arrange the 18 balls on the prepared baking sheet, leaving about 1 inch of space between them. Avoid packing them too firmly, which can make the centers dense.
  8. Brush with olive oil: Lightly brush the tops and sides of the salmon balls with the olive oil. A thin coating is enough to help them brown.
  9. Bake until set: Bake for 16 to 18 minutes, turning the pan after 10 minutes. The salmon balls should be lightly golden, firm around the edges, and hot in the center. An instant-read thermometer inserted into the middle should register at least 160°F (71°C) because the mixture contains eggs.
  10. Blend the avocado sauce: While the salmon balls bake, place the avocado, Greek yogurt, lime juice, cilantro, garlic, and salt in a food processor or blender. Blend until smooth, scraping the container as needed.
  11. Adjust the sauce: Add cold water 1 tablespoon at a time and blend until the sauce is creamy and spoonable. It should be thick enough to cling to a salmon ball but loose enough for dipping.
  12. Serve: Let the salmon balls rest for 5 minutes after baking. Transfer them to a serving plate and serve warm with the creamy avocado sauce, citrus wedges, and chopped herbs, if using.

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