Baked Salmon Avocado (Print Version)
# Ingredients:
→ Meatball Basics
01 -
1/2 cup breadcrumbs
02 -
1 lb salmon fillet, no skin, finely minced
03 -
1 egg, whisked lightly
04 -
1 teaspoon garlic powder
05 -
1 tablespoon olive oil (for baking)
06 -
Salt and black pepper, as you like
07 -
1/2 teaspoon paprika
08 -
2 tablespoons fresh parsley, chopped up
→ Avocado Topping
09 -
1 clove garlic, finely chopped
10 -
1 ripe avocado
11 -
1 tablespoon lemon juice
12 -
1/4 cup sour cream
13 -
Salt and black pepper, adjusted to taste
→ Extras for Decoration
14 -
A little extra parsley, finely chopped
# Instructions:
01 -
Get your oven ready by heating it to 375°F (190°C). Coat a baking tray lightly using olive oil or spray it with nonstick spray.
02 -
Put the chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper in a big bowl. Combine them gently but make sure everything blends well together.
03 -
Scoop about a tablespoon of the mix and roll it into a small ball. Lay them on the greased sheet, leaving little gaps in between. Drizzle a touch of olive oil over the tops. Slide them into the oven for 12-15 minutes. They’re ready when they’re firm and hit 145°F (63°C) inside.
04 -
While the salmon cooks, throw the avocado, sour cream, lemon juice, garlic, salt, and pepper into a blender or food processor. Mix till it’s super smooth. Too thick? Add a smidge of water until it's just right.
05 -
Move the baked meatballs to a plate. Add the avocado dip to the side or drizzle it over the top. Sprinkle some parsley on as an extra pop if you'd like.
# Notes:
01 -
Serve these as starters or make it a meal with a salad or veggies on the side.
02 -
Cutting the salmon is much easier if you pop it in the freezer for 15 minutes first.
03 -
Prepare the avocado dip early if needed. Just cover it tightly with plastic wrap pressed against the surface to keep it fresh.