Salmon Meatballs Avocado (Print Version)
# Ingredients:
→ Meatballs
01 -
A pound of salmon, finely diced, with the skin removed
02 -
Half a cup of breadcrumbs
03 -
1 beaten egg
04 -
2 tablespoons of chopped fresh parsley
05 -
A teaspoon of garlic powder
06 -
Paprika—use half a teaspoon
07 -
Season with salt and pepper as you like
08 -
A spoonful of olive oil to help with baking
→ Avocado Sauce
09 -
1 soft, ripe avocado
10 -
A quarter cup of sour cream
11 -
Juice from 1 tablespoon of fresh lemon
12 -
A minced clove of garlic
13 -
Pinch of salt and pepper to balance flavors
# Instructions:
01 -
Set the oven to 375°F (190°C). Lightly coat a baking tray with oil or a cooking spray to keep it from sticking.
02 -
Take the chopped salmon and toss it in a bowl with breadcrumbs, the beaten egg, parsley, garlic powder, paprika, salt, and pepper. Blend it all together until it holds together nicely.
03 -
Shape little meatballs—roughly the size of a tablespoon—and arrange them on the greased tray. Drizzle some olive oil on top and bake for 12-15 minutes. They should be firm when done, with an inside temperature of 145°F (63°C).
04 -
As the meatballs cook, whip up the avocado sauce. Blend together the avocado, sour cream, lemon juice, garlic, and season with salt and pepper until creamy and smooth.
05 -
Dish up the warm salmon balls and pour some of the zesty avocado sauce on top. Add chopped parsley for a nice touch, if you'd like.
# Notes:
01 -
Works great as a starter or as the main dish.
02 -
A healthy take on a meatball classic.