1 lb. skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tbsp whole wheat panko breadcrumbs
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 avocado, skin & seed removed
3 tbsp plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tbsp water
2 tbsp minced cilantro
¼ – ½ tsp chipotle chile powder
¼ tsp salt, or to taste
¼ tsp ground pepper
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.