Ingredients
Scale
- 1 lb canned salmon, drained
- 1/2 cup cooked quinoa
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped fresh dill
- 1 large egg, lightly beaten
- 1/4 cup breadcrumbs (panko recommended)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Step 1: In a medium bowl, gently flake the canned salmon and remove any bones. Add the cooked quinoa, red onion, dill, egg, breadcrumbs, and lemon juice. Season with salt and pepper to taste. Mix well to combine.
- Step 2: Form the salmon mixture into 1-inch balls.
- Step 3: Heat a tablespoon of olive oil in a large skillet over medium heat. Cook the salmon balls for about 3-4 minutes per side, or until golden brown and heated through.
- Step 4: While the salmon balls are cooking, prepare the avocado sauce. Combine 1 ripe avocado, 1/4 cup Greek yogurt, 2 tablespoons lime juice, a pinch of salt, and a splash of water (if needed to reach desired consistency) in a food processor or blender. Blend until smooth and creamy.
- Step 5: Serve the salmon balls immediately, topped with the creamy avocado sauce. Garnish with extra dill, if desired.
Notes
- Store leftover salmon balls and avocado sauce separately in airtight containers in the refrigerator for up to 3 days.
- For perfectly reheated salmon balls, gently reheat them in a skillet with a little olive oil until warmed through, avoiding overcooking.
- Serve these salmon balls atop a bed of mixed greens for a vibrant and complete meal.
- To enhance the salmon's flavor, consider adding a finely minced clove of garlic to the salmon ball mixture before shaping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American