While the steps are straightforward, the “intensity” comes from the finesse of shaping the meatballs (salmon is more delicate than beef) and blending a perfectly smooth sauce. The payoff is well worth the focus.
Ingredients
- 1.5 lbs (680g) fresh salmon fillet, skin removed
- 1/2 cup panko breadcrumbs (or gluten-free alternative)
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh dill
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or avocado oil (for frying)
- 1 large ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh cilantro or parsley (packed)
- 1 clove garlic
- Juice of 1 lime (about 2 tablespoons)
- 2-4 tablespoons water or milk (to reach desired consistency)
- 1/2 teaspoon salt (or to taste)
Instructions
- Chop the Salmon: Using a sharp knife, cut the salmon fillet into 1/2-inch chunks. Place about 1/3 of the chunks into a food processor and pulse until it forms a paste. Add this paste back to the bowl with the remaining chunks.
- Combine Ingredients: In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, parsley, dill, minced garlic, egg, mayonnaise, Dijon mustard, lemon zest, salt, and pepper.
- Mix Gently: Use a fork or your hands to gently mix the ingredients until just combined. Be careful not to overmix.
- Chill (Optional but Recommended): Cover the bowl and place it in the refrigerator for 15-20 minutes. This firms up the mixture, making it easier to roll.
- Roll the Meatballs: Using wet hands (this prevents sticking), scoop out about 1.5 tablespoons of the mixture and gently roll it into a ball. Place on a plate or baking sheet. You should get about 16-18 meatballs.
- Sear the Meatballs: Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat.
- Brown: Carefully place the meatballs in the skillet in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, or until they are deeply golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the meatballs to a plate lined with paper towels.
- Blend the Sauce: While the meatballs cook, combine all the sauce ingredients in a food processor or high-speed blender: avocado, Greek yogurt, cilantro, garlic, lime juice, 2 tablespoons of water, and salt.
- Adjust Consistency: Blend until completely smooth and creamy. Scrape down the sides and add more water, 1 tablespoon at a time, until you reach a pourable consistency. Taste and adjust seasoning.
Notes
Don’t Overcook: Salmon dries out quickly. The meatballs are done when they are golden brown and just firm to the touch. The residual heat will continue to cook them slightly. Use Fresh Salmon: While canned salmon works, fresh salmon provides a superior texture and flavor. If using canned, be sure to drain it very well. Prevent the Sauce from Browning: Avocado oxidizes and turns brown quickly. To prevent this, store the sauce in an airtight container with plastic wrap pressed directly onto the surface of the sauce to remove all air. A squeeze of extra lime juice also helps. Storage & Reheating: Refrigerator: Store cooked meatballs and sauce in separate airtight containers for up to 3 days. Freezer: The meatballs freeze beautifully! Flash freeze them on a baking sheet, then transfer to a freezer bag. They can be stored for up to 3 months. Reheat in a 350°F oven until warmed through. Reheating Sauce: The avocado sauce is best enjoyed fresh. If you have leftovers, it may separate slightly. Simply whisk it vigorously or re-blend it with a splash of water.
