Ingredients
- Salmon fillet, skinless: 1 pound
- Panko breadcrumbs: 1/2 cup
- Egg: 1 large
- Green onion, chopped: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon
- Avocado: 1 ripe
- Greek yogurt: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, flake the salmon with a fork. Remove any bones.
- Step 2: Add the panko breadcrumbs, egg, green onion, Dijon mustard, and lemon juice to the bowl with the salmon. Mix well until all ingredients are combined.
- Step 3: Form the salmon mixture into small balls (about 1 inch in diameter). Place the salmon balls onto the prepared baking sheet.
- Step 4: Bake for 15-20 minutes, or until the salmon balls are cooked through and lightly browned.
- Step 5: While the salmon balls are baking, prepare the avocado sauce. In a food processor or blender, combine the avocado, Greek yogurt, lemon juice (optional extra for flavor), and a pinch of salt and pepper. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.
- Step 6: Serve the baked salmon balls with the creamy avocado sauce. Garnish with extra green onion or a sprinkle of paprika, if desired.
Notes
- Store leftover salmon balls and avocado sauce separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the salmon balls gently in a preheated oven or air fryer to maintain their moistness, avoiding the microwave if possible.
- Serve these salmon balls as appetizers with toothpicks, or as a light meal over a bed of greens for added nutrients.
- For a richer flavor, try searing the salmon balls in a hot pan for a minute on each side before baking to create a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American