These tender, bite-sized salmon meatballs are packed with bold Cajun flavors and pan-seared to a golden brown perfection. Topped with a cool, vibrant, and creamy avocado-herb sauce, this dish offers a wonderful balance of smoky, savory warmth and refreshing, zesty creaminess. It makes for an incredible low-carb appetizer, protein-packed lunch, or light dinner!
Ingredients
For the Salmon Meatballs:
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Salmon: 1 lb fresh salmon fillets (skin removed and finely chopped or pulsed in a food processor)
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Breadcrumbs: $1/2$ cup panko or regular breadcrumbs (use gluten-free if preferred)
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Egg: 1 large egg (lightly beaten to bind)
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Cajun Seasoning: 1 to $1.5$ tablespoons
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Garlic: 2 cloves (minced)
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Green Onions: $1/3$ cup (finely chopped)
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Fresh Cilantro or Parsley: 2 tablespoons (chopped)
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Salt and Black Pepper: To taste
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Olive Oil or Avocado Oil: 1–2 tablespoons (for searing)
For the Creamy Avocado Herb Sauce:
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Avocado: 1 large ripe avocado (pitted and peeled)
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Greek Yogurt or Sour Cream: $1/3$ cup (adds a smooth, tangy base)
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Fresh Herbs: $1/4$ cup packed cilantro and parsley
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Lime Juice: 2 tablespoons (freshly squeezed)
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Garlic: 1 small clove
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Water or Olive Oil: 1–2 tablespoons (to adjust consistency)
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Salt: To taste
👩🍳 Step-by-Step Instructions
1. Make the Salmon Meatballs
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Prep the Salmon: Ensure your salmon is boneless and skinless. Finely dice it with a sharp knife, or pulse it a few times in a food processor until coarsely ground (avoid making it a paste).
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Combine Ingredients: In a large mixing bowl, combine the chopped salmon, breadcrumbs, beaten egg, Cajun seasoning, minced garlic, green onions, fresh herbs, salt, and pepper. Mix gently until just combined.
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Form Meatballs: Scoop out portions of the mixture (about 1.5 to 2 tablespoons each) and gently roll them into bite-sized balls with your hands.
2. Cook the Meatballs
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Heat the Pan: Heat 1 tablespoon of oil in a large skillet (cast iron works great) over medium-high heat.
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Sear: Place the salmon meatballs in the skillet, leaving a little space between them. Sear for about 2 to 3 minutes on each side until golden brown and cooked through (internal temperature should reach 74°C or 165°F).
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Set Aside: Remove the meatballs from the skillet and transfer them to a plate lined with a paper towel.
3. Blend the Avocado Herb Sauce
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Blend: In a food processor or high-speed blender, combine the ripe avocado, Greek yogurt, fresh cilantro, parsley, lime juice, garlic, and a pinch of salt.
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Adjust Texture: Blend until completely smooth and creamy. If it is too thick, stream in a tablespoon of water or olive oil until it reaches your desired drizzling consistency.
4. Assemble and Serve
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Arrange the warm salmon meatballs on a serving platter.
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Generously spoon or drizzle the vibrant green avocado herb sauce over each meatball.
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Garnish with a sprinkle of freshly chopped herbs or green onions and serve immediately!
