Salmon meatballs with avocado cream sauce

By Stephanie Clairmont
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This simple recipe gives you a spin to a normal meatball dish, perfect in your lunch, as a mid-afternoon snack, dinner with a little salad or as a super cool appetizer at your next party.

Make sure to buy the freshest salmon possible as it will affect the taste. It can be pretty tricky to get fresh fish, depending on where you live and it might be why so many people don’t like fish or find salmon “too fishy”. Ask your local fish shop or fish counter in the grocery store when their order comes in - it should be the same days each week and make sure you pick up fish and cook it fresh that night for the best, least “fishy” flavour.

SERVES
4
 TO
5
TOTAL TIME

Ingredients

  • 500 grams fresh salmon
  • 1 egg
  • 1 shallot or 2-3 tbsp onion, minced
  • Handful of fresh cilantro, minced
  • Salt & pepper

For the sauce:

  • 1 avocado
  • 1/4 cup plain yogurt
  • Juice of half a lime
  • Salt & pepper to taste

Directions

  1. Preheat oven to 375 degrees F.
  2. Chop salmon into large chunks and then add to a food processor. Pulse a little at a time until small little pieces resembling ground meat. Alternatively if you don’t have a food processor, use  a sharp knife to mince salmon up nice and small.
  3. Mix fresh salmon gently with other ingredients. 
  4. Scoop 12 to 16 meatballs out and roll gently. Place on large baking sheet. Cook 12 to 14 minutes until cooked through.
  5. While salmon is cooking, add avocado, yogurt, lime juice and a little salt and pepper in a food processor or blender. Blend until smooth. Add a little water until desired thickness is achieved in your blend. Scoop into a small bowl.
  6. When meatballs are cooked through, remove from oven. Serve with rice and cooked vegetables or salad with avocado sauce and enjoy!

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