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    Home » Recipes » Mother's Day

    Baked Salmon Puffs

    May 7, 2024 by athomewithrebecka Leave a Comment

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    Salmon Puffs on the Stella Tray

    Baked Salmon Puffs are a hearty meal that I have served for Mother's Day, special occasions, and celebrations for years. The cooked puffs can be served as an entrée nestled atop a crisp and fruity salad or as an appetizer for a crowd. Enjoy with a glass of cold, bubbly Prosecco.

    The fluffy cakes kissed with the oven's warmth, cradle luscious salmon, minced garlic, and a hint of lemon—the dance of flavors, a symphony of textures.

    Healthy Twist

    I've reimagined classic salmon puffs no longer fired in hot oil; these delicate morsels now emerge from the oven. My recipe gives them a new healthy twist baked in The Oyster Bed "Stella" Tray. If you don't have a Stella Tray, substitute a small muffin tin, ladle out the salmon batter with a small ice cream scoop, and bake as directed below.

    SRIRACHA REMOULADE

    The Sriracha Remoulade is not only a fantastic dipping sauce it makes a wonderful salad dressing; all you need to finish the dish are a few lemon wedges and the company of your mom this Mother's Day.

    Any Occassion

    So, whether it's Mother's Day, a special occasion, or a Tuesday evening, I invite you to gather around the table. Raise your glass of bubby prosecco and enjoy.

    FYI50+ MAGAZINE

    This post is featured in the incredibly informative publication fyi50+ Magazine, a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine, or order the hard copy version, visit this link.

    Baked Salmon Puffs

    Baked Salmon Puffs with Sriracha Remoulade

    athomewithrebecka
    Baked Salmon Puffs are a heart-healthy meal that I have served for Mother's Day, special occasions, and 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.
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    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Course Brunch, Entree, Holiday Dinner
    Cuisine American
    Servings 4 people

    Equipment

    • 1 small muffin tin or Stella Tray by The Oyster Bed

    Ingredients
      

    For the Topping

    • ½ cup panko crumbs
    • 1 tablespoon chopped parsley
    • ⅓ cup parmesan cheese

    For the Remoulade

    • ½ 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
    • ⅓ 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. http://theoysterbedcompany.com

    For the Topping

    • In a small bowl combine Panko crumb, 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 ⅓ 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.
    • OPTIONAL: The salmon cakes can also be deep-fried. Using a small ice cream scoop, ladle out the salmon batter into hot oil and fry until golden brown. Enjoy!
     
     
    Keyword At Home with Rebecka, Brunch, Easy Recipe, Mother's Day
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!
    Salmon Puffs on the Stella Tray
    Salmon Puffs on the Stella Tray
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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

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