Salmon Poppers. Come on Over!
Just when you thought meatballs were cool, enter: Salmon Poppers!
These little 'poppers' are made with love and make eating seafood so much fun and approachable.
The whole family can get involved with making poppers and don't forget to take them
to your next party. The sauce is the perfectly healthy accompaniment.
If made in oven; preheat the oven to 350 degrees F.
For oven, use cooking spray all over cookie sheet.
If made on top of stove: cook on medium heat.
Place the salmon in food processor and pulse until finely chopped.
Transfer to a large bowl.
Add onion, topping, cilantro, garlic, salt, pepper, cayenne. Stir to combine.
Using a 1 tablespoon portion of the salmon mixture, form meatballs in the palms of your hands.
Place the meatballs on the prepared baking sheet or pan; don't overcrowd the sheet or pan.
Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.
Or, cook on top of stove for 3-4 minutes each side or until firm.
Taste to test.
Serve the meatballs with the avocado sauce.
In food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle powder, salt and pepper.
Blend until smooth.
Instead of using panko, I substituted for a fun topping that is gluten-free and works great as a binder.
Its called, Nuts Over Fish.
An egg is not necessary in most cases if you have a filler like panko.
You can cook your poppers to a moist texture rather than fried on top of the stove by covering with a lid on the pan.
It also cooks them faster.
Cook for 3-4 minutes, turn and cook another 2-3 minutes.
Test for doneness.