Salmon Meatballs with Avocado Crema
Salmon Meatballs with Avocado Crema is a vibrant, protein-packed dish with flaky salmon and zesty crema. This simple recipe delivers a nutritious seafood dish for any occasion.
Ingredients
For the Salmon Meatballs:
- 1 lb 450g salmon filet, skinned and cubed
- 2 tbsp freshly chopped parsley
- ¼ cup 25g Panko breadcrumbs
- 1 large egg
- ½ tsp chili powder
- 2 cloves garlic minced
- Kosher salt and black pepper to taste
For the Avocado Crema:
- 1 ripe avocado
- ¼ cup fresh basil leaves
- ¼ cup sour cream or plain yogurt
- Juice of 2 limes
- Salt and pepper to taste
Instructions
Prep Salmon
- I pulse 1 lb cubed salmon in a food processor until finely chopped but not pureed, then transfer to a mixing bowl for this nutritious seafood dish.
Mix Meatballs
- I add 2 tbsp parsley, ¼ cup Panko, 1 egg, ½ tsp chili powder, 2 minced garlic cloves, salt, and pepper to the salmon. I mix gently, avoiding overmixing, for this zesty salmon bites texture.
Shape and Cook
- I form ~12 golf ball-sized meatballs. For baking, I place on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–18 minutes, flipping halfway. For frying, I cook in a skillet with 1 tbsp oil over medium heat until golden, ~3–4 minutes per side, for this Salmon Meatballs with Avocado Crema.
Make Crema
- I blend 1 avocado, ¼ cup basil, ¼ cup sour cream, juice of 2 limes, salt, and pepper until smooth. I add 1–2 tsp water if too thick for this simple recipe’s crema.
Serve
- I drizzle or serve crema alongside meatballs for this creamy salmon meal’s charm.
Notes
- Do not over-process the salmon—aim for texture.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Dairy-free options include coconut yogurt or cashew cream in the crema.
- Store meatballs and crema separately in airtight containers in the fridge.
- Best enjoyed fresh, but can be reheated in the oven or skillet for quick meals.
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