Canned Wild Alaska Salmon-Stuffed Piquillo Peppers
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4-6 (about 24 tapas, served as an appetizer)
- Yield: 4-6 (about 24 tapas, served as an appetizer) servings
Ingredients
- 1 tall can (14.75 ounces) wild Alaska sockeye salmon
- 1/2 cup mayonnaise or aioli
- 1/4 cup parsley sauce (recipe below)
- 2 small shallots, minced
- 2 tablespoons finely grated lemon zest
- 1/4 cup lemon juice
- 2 tablespoons chopped brined capers
- 1/4 cup plus 2 tablespoons minced fresh flat-leaf parsley leaves, divided
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 (12- to 14-ounce) jars piquillo peppers, drained, about 24 peppers total
- 24 slices baguette, cut on the diagonal and toasted
- Coarse sea salt, to serve (optional)
For the Parsley Sauce
- Large bunch fresh parsley, trimmed of tough stems, about one packed cup
- White and greens of 2 scallions, roughly chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried red pepper flakes
- 1 medium garlic clove
- 1/4 cup olive oil
- 1/4 cup water
Preparation
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Step 1 Prepare the Sauce and Salmon Mixture
To make the parsley sauce, process all the ingredients in a food processor until a smooth paste is formed, about 30 seconds. Set aside.
In a medium bowl, combine canned wild Alaska salmon, mayo, ¼ cup parsley sauce, shallots, lemon zest and juice, capers, ¼ cup minced parsley, and olive oil and fold gently to incorporate. Adjust seasoning to taste with salt and pepper, adding more lemon juice, olive oil, or parsley sauce if desired.
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Step 2 Stuff the Peppers and Serve
Stuff salmon mixture into piquillo peppers.
Arrange baguette slices on a serving board and lay a stuffed pepper on each.
Top each one with a dollop of parsley sauce and sprinkle with the remaining two tablespoons parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Secure each one with a toothpick and serve immediately.