Serves 24
15 min
Quick and Easy Canned Wild Alaska Salmon–Stuffed Piquillo Peppers
Recipe GLPR0603dd0235122c
Roasted piquillo peppers stuffed with flaked wild Alaska salmon and topped with a vibrant fresh parsley sauce made from herbs, garlic, and olive oil. This elegant yet simple dish comes together in minutes and makes an excellent protein-rich appetizer or light main course.
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Ingredients
2 cans (14.75 oz each) Canned wild Alaska salmon
24 Roasted piquillo peppers
1 packed cup Fresh parsley, large bunch, tough stems removed, packed
2 Scallions, white and green parts, roughly chopped
1 teaspoon Kosher salt
½ teaspoon Ground black pepper
½ teaspoon Dried red pepper flakes
1 Garlic clove, medium
¼ cup Extra virgin olive oil
¼ cup Water
Directions
Drain the canned salmon thoroughly and place it in a small bowl. Flake the salmon with a fork, breaking it into bite-sized pieces. Set aside.
Combine the fresh parsley, scallion whites and greens, kosher salt, ground black pepper, dried red pepper flakes, and garlic clove in a blender or food processor.
Add the olive oil and water to the blender or food processor.
Blend until smooth, scraping down the sides as needed. The mixture should form a vibrant green sauce with a pourable consistency. Taste and adjust seasonings if desired.
Gently open each piquillo pepper and stuff with approximately 1 tablespoon of flaked salmon, being careful not to tear the pepper.
Arrange the stuffed peppers on a serving platter.
Drizzle the parsley sauce over the top of each stuffed pepper or serve the sauce on the side for dipping. Serve immediately at room temperature or chilled.
