Passover Salmon Balls With Avocado Sauce
These salmon balls with avocado creme sauce take salmon to a whole new level. They literally melt in your mouth! I love baked salmon, salmon cakes and lox (smoked salmon) but I have to say this is my favorite salmon dish. For Passover, matzah meal is substituted for panko crumbs. Any other time of year, they can be served with egg noodles, on a bed of rice or alone as an appetizer. For Passover, they make a perfect accompaniment to your main dish or provide a quick weeknight meal. People who don’t like fish will change their minds when they try these and the bonus is they’re so easy to make!
The Meatballs:
- 1 pound skinless salmon or 16 oz. canned salmon
- ½ medium onion grated
- ¼ cup + 2 tablespoons matzah meal
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves minced
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon parsley
The Sauce:
- 1 avocado
- 3 tablespoons fat-free plain Greek yogurt
- ½ lime juiced
- 5 tablespoons water
- 2 tablespoons minced parsley
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
The Salmon balls:
- Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
- Place the salmon in a large bowl and mash with a fork.
- Add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
- Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
- Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes. To make
For The Sauce:
To make avocado creme sauce: In a food processor or with an immersion blender, blend avocado, lime juice, yogurt, and parsley. Season with salt and pepper, then process until smooth. If the sauce is too thick, thin it out with water. Serve meatballs drizzled with avocado creme and garnish with more parsley.
