Ingredients
1 lb. salmon filet, skinned, cut into cubes
1/4 c. Panko breadcrumbs
1/2 tsp. chili powder
2 tbsp. freshly chopped parsley
2 cloves garlic, minced
1 egg
Kosher salt
Freshly ground black pepper
1 avocado
Juice of 2 limes
1/4 c. sour cream (or yogurt)
1/4 c. basil
2 tbsp. parsley
Preparation
Step 1Preheat oven to 350º. Line a large, rimmed baking sheet with parchment paper and coat with cooking spray.Step 2Make salmon meatballs: In the bowl of a food processor, add salmon. Process until finely chopped, then transfer to a large bowl. Add Panko, chili powder, parsley, garlic, and egg and season generously with salt and pepper. Stir to combine, then form into tablespoon-sized meatballs. Place onto baking sheet. Step 3Bake until meatballs are slightly golden and cooked through, 15-17 minutes. Step 4Meanwhile, make avocado crema: In a food processor, add avocado, lime juice, yogurt, basil, and parsley. Season with salt and pepper, then process until smooth. If the sauce is too thick, thin it out with water.Step 5Serve meatballs drizzled with avocado crema and garnish with more parsley.
