Preparation
Preheat oven to 205 °C (400 °F).
In a saucepan, heat the olive oil on medium heat. Sauté the ginger, garlic and garam masala for 1 to 2 minutes while stirring.
Add the Haiku Coconut Milk, tomato paste and honey. Salt and pepper, and stir. Bring to a boil. Remove from heat and keep warm.
Salt and pepper the salmon filet.
In a baking sheet lined with parchment paper, place the salmon. Cook in the oven for 18 to 22 minutes, until it easily flakes with a fork.
Remove from the oven and let cool. Crumble the salmon meat in a bowl.
Add the sesame seeds, green onions, coconut flour, lime zest, egg and paprika in the bowl. Salt and pepper, and mix.
Shape 16 meatballs while using 30 ml (2 tbsp) of the mix for each.
Place meatballs on a baking sheet lined with parchment paper. Cook in the oven for 12 to 15 minutes and flip them halfway through.
Serve meatballs with the sauce.
