Name: Baked Salmon Meatballs with Creamy Avocado Sauce
Ingredients: 1 lb fresh salmon (skin removed); 1 egg; 2 green onions (finely chopped); 1/4 cup gluten free crackers (finely ground); 1 tsp Dijon mustard; 1/2 tsp Celtic sea salt; 1/4 tsp black pepper; 1 tsp lemon zest; 1 tbsp fresh parsley (chopped); olive oil spray (for baking); 1 ripe avocado (mashed * note: avocado is not typically allowed during Phase I); 1/4 cup Greek yogurt; 1 tbsp lime juice; 1 clove garlic (minced); additional salt & pepper to taste for avocado sauce

Baked Salmon Meatballs with Creamy Avocado Sauce

Print Recipe

SERVINGS 4

Ingredients

1 lb fresh salmon skin removed
1 egg
2 green onions finely chopped
1/4 cup gluten free crackers finely ground
1 tsp Dijon mustard
1/2 tsp Celtic sea salt
1/4 tsp black pepper
1 tsp lemon zest
1 tbsp fresh parsley chopped
olive oil spray (for baking)
1 ripe avocado mashed * note: avocado is not typically allowed during Phase I
1/4 cup Greek yogurt
1 tbsp lime juice
1 clove garlic minced
additional salt & pepper to taste for avocado sauce

Instructions

Preheat oven to 400°℉. Line baking sheet with parchment paper.
Finely chop salmon or pulse in a food processor
Combine salmon with egg, green onions, crushed crackers, mustard, salt, pepper, lemon zest and parsley in a bowl.
Chill until firm then form into 1-1.5 inch meatballs and place on the baking sheet. Spray balls lightly with olive oil.
Bake for 12-15 minutes until golden and cooked through.
Blend avocado, yogurt, lime juice, garlic, salt & pepper until smooth. Optional: Add a tiny bit of water to thin to desired consistency.
Serve meatballs with the creamy avocado sauce.

Notes

Optional: May garnish with fresh herbs or a pinch of spice to the sauce for variety.

Try an air fryer for a crispier finish.

Pairs nicely with a fresh green salad.