Salmon Balls with Creamy Avocado Sauce

When you are using raw salmon, cook it until it is fully done and then allow it to cool a bit. Take off the skin and carefully look for any bones. Use a fork to flake the cooked salmon.

Put the flaked salmon into a large mixing bowl.

Mix in the egg, the breadcrumbs, the Parmesan cheese, the minced garlic, the parsley, the lemon juice, the lemon zest, the paprika, the garlic powder, the salt, and the black pepper.

Gently mix the ingredients until they are fully combined. The mixture should stay together when you press it. If it still feels rather wet, then add some more breadcrumbs.

Use your hands to shape the mixture into small balls of equal size and put them on a plate or one that has been lined.

Set the oven to 400°F (200°C) when preparing to bake the salmon balls. Place parchment paper on the baking sheet and then lightly brush or spray it with oil.

Put the salmon balls on the tray with some space between them and gently brush the tops with olive oil.

Bake them for 15 to 20 minutes, and halfway through, turn them carefully until they are golden brown and fully heated; if necessary, make sure the centres have reached 145°F (63°C).

As the salmon balls are baking, cut the avocado in two and take out the pit. Put the flesh into a blender or food processor.

Mix in the Greek yogurt, lime juice, cilantro, garlic, salt, and black pepper.

Mix thoroughly until the mixture is smooth and creamy; then add the water, one tablespoon at a time, until the sauce has reached the consistency you prefer.

Adjust the lime juice, salt, or pepper according to your preference.

Place the cooked salmon balls on a serving plate and decorate them with some chopped parsley and lemon wedges.

It should be served with the creamy avocado sauce for dipping, warm.