Description
These Baked Salmon Meatballs are a healthy and flavorful dish combining tender cooked salmon with almond flour, fresh herbs, and a zesty avocado dip. Perfectly baked until golden, they make a delicious low-carb appetizer or main course with a creamy, tangy side dip.
Ingredients
Salmon Meatballs
- 250 g cooked salmon fillet
- 1 egg
- 80 g almond flour
- 1 teaspoon lemon zest
- 1 tablespoon basil leaves, finely chopped
- 1 clove garlic, finely grated
- 2 tablespoons extra-virgin olive oil
- Sea salt and black pepper, to taste
Avocado Dip
- 1 medium-ripe avocado
- 1 tablespoon dairy-free or regular Greek-style yogurt
- 1 teaspoon organic lemon zest
- 1 teaspoon organic lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon red chili pepper, finely chopped
- Sea salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 180ºC (350ºF) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Meatball Mixture: Place the cooked salmon in a large bowl and mash it lightly with a fork. Add the almond flour, lemon zest, chopped basil, and grated garlic, folding the ingredients together gently. Incorporate the egg and mix thoroughly to combine everything into a uniform mixture. If the texture feels dry, add a splash of olive oil; if too wet, add more almond flour. Season the mixture generously with sea salt and black pepper to taste.
- Form Meatballs: Using your hands or an ice-cream scoop, shape the salmon mixture into evenly sized meatballs and arrange them on the prepared baking tray, leaving some space between each.
- Brush with Olive Oil and Bake: Brush each meatball lightly with extra-virgin olive oil to encourage browning. Bake in the preheated oven for 10-12 minutes, or until the meatballs are golden and cooked through.
- Make Avocado Dip: While the meatballs bake, prepare the dip by mashing the avocado in a bowl until smooth and creamy. Fold in the Greek-style yogurt, lemon zest, lemon juice, grated garlic, and season with sea salt and black pepper. Mix well and add the finely chopped red chili pepper according to your preferred spice level.
- Serve: Remove the salmon meatballs from the oven and serve warm, accompanied by the fresh and tangy avocado dip on the side.
Notes
- You can substitute almond flour with gluten-free flour if preferred.
- The avocado dip can be made spicier or milder by adjusting the amount of red chili pepper.
- Ensure the salmon used is fully cooked before preparing the meatballs.
- These meatballs make a great appetizer or light meal served with a side salad.
- Leftover meatballs can be stored in the refrigerator for up to 2 days and gently reheated.
