Baked Salmon Puffs are a heart-healthy meal I have served for Mother’s Day, special occasions, and other celebrations for years. The cooked puffs can be served as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd. Enjoy with a glass of cold bubbly Prosecco.
Prep Time: 10 minutes | Cook Time: 25 minutes | Makes 12 puffs
INGREDIENTS:
For the Topping
• 1/2 cup panko crumbs
• 1 tablespoon chopped parsley
• 1/3 cup Parmesan cheese
For the Remoulade
• 1/2 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon mild pepper ring juice
• 2 teaspoon sriracha
• 1 clove garlic minced
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce
For the Salmon
• 18 ounces wild-caught canned salmon, drained liquid reserved
• 2 eggs slightly beaten
• 1/3 cup flour
• 1 teaspoon hot sauce
• 1 teaspoon pepper
• ½ teaspoon salt
• 1 heaping teaspoon baking powder
• 1 teaspoon olive oil
INSTRUCTIONS:
• Preheat oven to 400 degrees F.
• Place a heavy cupcake tin into the oven and heat until ready to make the puffs. I used my beautiful Stella Oyster Tray by The Oyster Company. Check it out; you’ll love using it.
For the Topping
• In a small bowl, combine panko crumbs, Parmesan cheese, and chopped parsley. Stir to combine and set aside.
For the Remoulade
• Mix all the ingredients and cover with plastic wrap until ready to serve
For the Salmon
• Drain salmon liquid into a small bowl and reserve for later.
• Mix salmon, eggs, flour, hot sauce, salt, and pepper in a medium bowl.
• Measure 1/3 cup of reserved liquid and discard the rest. Add baking powder to the liquid and whip until foamy. Add the foam mixture to the salmon mixture and stir to combine.
• Use oven mitts to remove the heated Stella Oyster Tray from the oven and brush olive oil lightly into each oyster-shaped depression.
• Spoon even amounts of the salmon mixture into each depression.
• Sprinkle 1 teaspoon of topping mix over each and bake in the oven for 25 minutes.
NOTES
Serve with remoulade, mild pickled pepper rings, and lemon wedges.
