Salmon Meatballs with Creamy Avocado Sauce (Print version)

Tender baked salmon meatballs with a cool lime avocado sauce, fresh herbs, and a little smoky heat.

# Ingredients:

For the salmon meatballs

01 - 1 lb (450 g) skinless salmon fillet, pin bones removed and cut into chunks
02 - 1/3 cup (25 g) panko breadcrumbs
03 - 1 large egg white
04 - 1/4 cup (25 g) finely grated yellow onion, squeezed lightly
05 - 2 garlic cloves, minced
06 - 3 tablespoons chopped fresh cilantro
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 3/4 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 1 tablespoon olive oil or cooking spray, for the pan

For the creamy avocado sauce

12 - 1 large ripe avocado, pitted and peeled
13 - 1/3 cup (80 g) plain Greek yogurt
14 - 2 tablespoons fresh lime juice
15 - 2 tablespoons chopped fresh cilantro
16 - 1 small garlic clove, grated or minced
17 - 3-5 tablespoons cold water, as needed
18 - 1/4 teaspoon chipotle powder, plus more to taste
19 - 1/4 teaspoon kosher salt, plus more to taste
20 - Black pepper to taste

For serving

21 - Lime wedges
22 - Extra chopped cilantro

# Instructions:

01 - Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and lightly brush or spray it with olive oil.
02 - Add the salmon chunks to a food processor and pulse 6-10 times, just until finely chopped. Do not process into a paste.
03 - Transfer the salmon to a bowl. Add panko, egg white, grated onion, garlic, cilantro, smoked paprika, oregano, salt, and pepper. Stir until evenly combined.
04 - Scoop 2-tablespoon portions and roll with damp hands into about 18 meatballs. Place on the prepared baking sheet with space between them.
05 - Bake for 12-15 minutes, until the meatballs are firm, lightly browned on the bottom, and cooked through to 145°F in the center.
06 - Blend avocado, Greek yogurt, lime juice, cilantro, garlic, 3 tablespoons water, chipotle powder, salt, and pepper until smooth. Add more water 1 tablespoon at a time until spoonable.
07 - Spoon the creamy avocado sauce over the warm salmon meatballs or serve it on the side. Finish with lime wedges and extra cilantro.

# Good to know:

01 - Best made with fresh raw salmon, not smoked salmon.
02 - Chill the mixture for 10 minutes if it feels too soft to roll.
03 - The sauce is best the day it is blended.

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