Ground Coho salmon is pulsed with panko, parsley, egg, garlic and chili powder, then formed into meatballs and baked at 375°F for ten to thirteen minutes. While they bake, avocado, lime juice, basil and Greek yogurt blend into a crema. Serve together over rice.
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Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Salmon Meatballs with Avocado-Lime Crema and Rice
Declan Chapin, Premier Catch
4
15 minutes
10 minutes
Mexican-Inspired
Main Course
Ground coho salmon is pulsed with panko, garlic, and chili powder, formed into meatballs, baked, and served over rice with an avocado-lime crema.
Ingredients
1 lb ground Coho Salmon Meat
½ cup Panko bread crumbs
1 egg
½ tsp chili powder
2 cloves minced garlic
2 tbsp parsley, finely chopped
salt and pepper
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1 medium avocado
juice of 3 limes
1 tbsp parsley
¼ cup basil, chopped
¼ cup greek yogurt or sour cream
salt & pepper
cooked white rice, for serving
Directions
Preheat oven to 375 degrees.
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!
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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
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