Description
A delightful dish featuring tender baked salmon meatballs paired with creamy avocado sauce, perfect for gatherings or weeknight dinners.
Ingredients
- 1 lb salmon fillet, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil (for baking)
- 1 ripe avocado
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 clove garlic, minced
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking sheet with olive oil or nonstick spray.
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, beaten egg, parsley, garlic powder, paprika, salt, and pepper until well mixed.
- Form the mixture into small meatballs, about the size of a tablespoon, and place them on the baking sheet. Drizzle with olive oil and bake for 12-15 minutes until firm and the internal temperature reaches 145°F (63°C).
- While the meatballs bake, prepare the avocado sauce by blending the avocado, sour cream, lemon juice, minced garlic, salt, and pepper until smooth.
- Serve the warm salmon meatballs with the avocado sauce drizzled on top, garnished with extra parsley if desired.
Notes
For added flavor, consider mixing in chopped green onions or different herbs if parsley isn’t available. Refrigerating the raw meatballs for 30 minutes before baking helps them hold their shape.
