These Healthy Hors d’Oeuvres Will Be A Hit At Your Next Party


Have Copies Of This Recipe Ready To Hand Out At Your Party – It Will Be In Demand!

Parties and social gatherings almost always involve food (it’s part of the fun, right?).  The problem is that parties often end up being a showcase of processed junk and convenience foods – chips/crisps, preservative laden dips, chocolates, lollies, biscuits, soft drinks etc etc.

Well it doesn’t have to be!  It can instead be an amazing showcase of healthy snacks and treats that are also incredibly delicious!  I personally love entertaining for that reason!  It is an opportunity for me to share my passion for healthy AND delicious food with others, knowing that I’m nourishing my loved ones’ bodies as well as perhaps inspiring them to ‘have a go’ themselves!

These super delicious savoury sesame salmon balls with ginger tahini dipping sauce make a stunning hors d’oeuvre or fun snack at your next party.  So get the recipe printed out ready to hand out, cos your guests will be asking for it!

Sesame Salmon Balls and Ginger Tahini Dipping Sauce

Yield: Makes 36 balls

Sesame Salmon Balls and Ginger Tahini Dipping Sauce


    For the salmon mixture
  • 3 (6-ounce/170-g) cans wild-caught pink salmon, drained, or 1¼ pounds (570 g) cooked salmon
  • 1/2 cup (60 g) almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons tapioca starch
  • 1/4 cup (15 g) chopped fresh parsley
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • Grated zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 2 tablespoons Dijon mustard
  • 1 large egg
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • For the dipping sauce
  • 1/2 cup (120 ml) full fat coconut milk
  • 1/4 cup (60 g) tahini paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon toasted sesame oil
  • Grated zest of 1/2 lemon
  • Juice of 1/2 lemon
  • 1/4 cup (35 g) minced fresh ginger
  • 1 clove garlic
  • 1/4 teaspoon Himalayan salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • -------
  • 1/2 cup (72 g) white sesame seeds
  • 2 tablespoons black sesame seeds
  • 4 tablespoons healthy cooking fat or oil for pan-frying (best choices include lard, beef tallow, ghee, coconut or avocado oil)


  1. Put all the ingredients for the salmon mixture in a large mixing bowl and mix until evenly combined; Place that in the refrigerator to chill for at least 2 hours.
  2. While the salmon mixture is busy getting cold, prepare the dipping sauce by placing all the ingredients to a small food processor and processing until smooth and creamy. Now place that too in the refrigerator to chill for a couple of hours.
  3. Disperse the white and black sesame seeds on a plate.
  4. Once the salmon mixture is fully chilled, roll it or scoop it into 36 balls*, roughly the size of a Ping-Pong ball, then roll them into the sesame seeds to coat.
  5. Heat the cooking fat in a large heavy skillet set over medium-high heat and cook the salmon balls, turning them often, until nice and golden all around, which should take about 8 to 10 minutes total. You might have to work in 2 or 3 batches, depending on the size of your skillet.
  6. Make sure not to overcrowd the pan so that air gets to circulate freely between each ball.
  7. Allow the balls to cool slightly before serving with the dipping sauce.


*I find that using a small spring-loaded ice cream scoop helps tremendously in getting the job done faster and results in more evenly shaped balls. A small investment that’s very well worth the price, if you ask me!

Source:  The Healthy Foodie


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