We're always looking for elegant appetizers and hors d'oeuvres that look impressive but are simple to make. In this festive recipe for wild Alaska salmon–stuffed piquillo peppers, a quick mix of pantry and fridge staples will get you from zero to platter in 15 minutes.
Canned wild Alaska salmon is a versatile ingredient to have on-hand for a variety of recipes (even ones that call for canned tuna!). Seasonally, sustainably, and ethically sourced, it delivers great flavor, color, and texture—not to mention heart-healthy omega-3s.
In this recipe, simply combine canned wild Alaska salmon with fresh herbs, citrus, and a bright parsley sauce. Then fill smoky red piquillo peppers with the mixture, for a dish that's healthy, delicious, and easy to make, and excellent for a make-ahead bite.
Quick and Easy Canned Wild Alaska Salmon–Stuffed Piquillo Peppers
Yield: Makes about 24 tapas, serving 4 to 6 as an appetizer
Active time: 15 minutes
Total time:15 minutes
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
1. To make the parsley sauce, process all the ingredients in a food processor until a smooth paste is formed, about 30 seconds. Set aside.
2. In a medium bowl, combine canned wild Alaska salmon, mayo, 1/4 cup parsley sauce, shallots, lemon zest and juice, capers, 1/4 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.
3. Stuff salmon mixture into piquillo peppers.
4. Arrange baguette slices on a serving board and lay a stuffed pepper on each.
5. 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.