Ingredients:

  • 1 pound (454g) skinless, boneless salmon fillet, pin-boned and roughly chopped
  • 1/2 cup (50g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped red onion
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon finely chopped fresh parsley
  • 1 large egg, lightly beaten (approx. 50g)
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, for brushing
  • 1 ripe avocado (about 150g), pitted and peeled
  • 1/4 cup (60ml) Greek yogurt (full fat or low fat)
  • 2 tablespoons lime juice
  • 1 tablespoon water (more if needed to thin the sauce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Combine all salmon ball ingredients (except olive oil) in a large bowl. Gently mix until just combined. Avoid overmixing. Cover and chill for 15 minutes.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Using your hands, form the salmon mixture into approximately 24-28 small balls. Place the salmon balls on the prepared baking sheet.
  3. Brush the salmon balls lightly with olive oil. Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  4. Combine all avocado sauce ingredients in a food processor or blender. Process until smooth and creamy, adding a little more water if needed to reach desired consistency.
  5. Arrange the Baked salmon balls on a plate. Drizzle generously with the creamy avocado sauce. Serve immediately.