Salmon Meatballs with Avocado-Lime Crema and Rice
2 x 8oz Wild Alaskan King Salmon
½ cup Panko bread crumbs
½ tsp chili powder
2 cloves minced garlic
2 tbsp parsley, finely chopped
salt and pepper
1 medium avocado
juice of 3 limes
1 tbsp parsley
¼ cup basil, chopped
¼ cup greek yogurt or sour cream
salt & pepper
Preheat oven to 375 degrees.
Thaw and chop salmon into small pieces.
Add salmon, Panko bread crumbs, parsley, egg, garlic, chili powder, salt & pepper to a food processor and pulse until well combined.
Remove salmon mixture and form into “meatballs.” Place on a parchment lined baking sheet.
Bake for 10-13 minutes at 375 degrees.
While the salmon bakes, add the crema ingredients to a food processor and pulse until well combined.
Serve together with rice!