Baked Salmon Meatballs with Creamy Avocado Sauce

• Seafood

  • 1 lb Salmon, skinless

• Produce

  • 3/4 California avocado
  • 1/4 tsp Chipotle chile
  • 5 tbsp Coriander
  • 1 clove Garlic
  • 2 Garlic cloves
  • 1/2 Lime
  • 1/2 Onion, medium
  • 1/2 tsp Oregano, ground

• Refrigerated

  • 1 Egg white

• Baking & Spices

  • 1/2 tsp Paprika
  • 3/4 tsp Pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 3/8 cup Panko breadcrumbs, whole wheat

• Dairy

  • 3 tbsp Greek yogurt, fat-free plain

• Liquids

  • 5 tbsp Water

Found on cookincanuck.com

Description

Ingredients

• 1 lb. skinless salmon, cut into chunks
• ½ medium onion, grated
• ¼ cup + 2 tbsp whole wheat panko breadcrumbs (see note)
• 3 tbsp minced cilantro
• 1 egg white
• 2 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ½ tsp ground oregano
• ¾ California avocado, skin & seed removed
• 3 tbsp fat-free plain Greek yogurt
• 1 clove garlic, minced
• ½ lime, juiced
• 5 tbsp water
• 2 tbsp minced cilantro
• ¼ - ½ tsp chipotle chile powder (see note)
• ¼ tsp salt, or to taste
• ¼ tsp ground pepper

Directions

• Preheat the oven to 350 degrees F. Coat a large baking sheet with cooking spray.
• Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
• To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika and oregano. Stir to combine.
• Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
• Bake until the meatballs are firm to the touch and cooked through, 15 to 18 minutes.
• Serve the meatballs with the avocado sauce.
• In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chile powder, salt and pepper. Blend until smooth.

Nutrition