Prepare the Salmon Mixture:

• In a food processor, pulse the fresh salmon fillet until it is finely chopped and has a mince-like texture. If you don’t have a food processor, you can chop it by hand into small pieces.

• In a large mixing bowl, combine the minced salmon with fresh parsley, fresh cilantro, breadcrumbs (or almond flour for gluten-free), egg, minced garlic, smoked paprika, lemon zest, salt, and black pepper.

• Mix everything together until well combined. You can use your hands or a spoon to mix.

Form the Salmon Balls:

• Once the mixture is well-mixed, shape it into small balls, about 1 to 1.5 inches in diameter, pressing gently to hold them together.

• You should have about 12-16 salmon balls, depending on size.

Cook the Salmon Balls:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, place the salmon balls in the skillet.

• Cook the salmon balls for about 4-5 minutes per side, turning gently to ensure they are golden brown on all sides and cooked through. The internal temperature of the salmon balls should reach 145°F (63°C) to be fully cooked.

Prepare the Creamy Avocado Cilantro Sauce:

• While the salmon balls are cooking, prepare the creamy sauce. In a blender or food processor, combine 1 ripe avocado, fresh cilantro, Greek yogurt (or sour cream), lime juice, minced garlic, salt, and pepper.

• Blend until smooth and creamy. If the sauce is too thick, you can add a tablespoon of water or extra lime juice to thin it out.

Serve:

• Once the salmon balls are cooked, remove them from the skillet and place them on a plate.

• Serve the salmon balls with the creamy avocado cilantro sauce on the side or drizzle the sauce over the top.

• Garnish with additional chopped cilantro and serve with lime wedges for an extra burst of flavor.