2 cans (15oz total) Natural SeaⓇ Wild Red Sockeye Salmon, drained
½ cup dry bread crumbs
1 large egg
3 green onions, thinly sliced
2 teaspoons toasted sesame oil
2 garlic cloves, minced or grated
½ teaspoon fine sea salt
For dipping sauce:
½ cup plain Greek yogurt
½ cup chopped cilantro
1 jalapeño pepper, seeded and diced
2 teaspoons fresh lime juice
¼ teaspoon fine sea salt
- Preheat oven to 400℉. Lightly oil a large baking sheet.
- In a large bowl combine salmon, crumbs, egg, green onion, sesame oil, garlic, and salt. Mix well. Portion salmon mixture into heaping tablespoonfuls, roll into balls, compacting the mixture with your hands, and place on baking sheet. Bake until browned, about 15 minutes.
- Meanwhile, in a blender combine yogurt, cilantro, jalapeño, lime juice, and salt. Blend until very smooth and green.
- Serve meatballs hot with dipping sauce.