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Canned Wild Alaska Salmon-Stuffed Piquillo Peppers

Canned Wild Alaska Salmon-Stuffed Piquillo Peppers
Delight your guests with these vibrant Piquillo Peppers stuffed with a zesty wild Alaska salmon mixture, topped with a fresh parsley sauce and served on toasted baguette slices for a burst of flavor i
  • 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

  1. 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.

  2. 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.