Throwback to Mother's Day 2010

Isn't she lovely? Throwback to Mother's Day 2010, the stunning Stella tray by the Oyster Bed Company filled with delicious baked salmon puffs adorned our table. This heart-healthy meal has been served ever since for special occasions and celebrations. It's so yummy, I'm sharing it again 11 years later for Mother's Day 2021. ENJOY!

Stella Tray by The Oyster Bed

Traditional salmon puffs are routinely fried in hot oil but my recipe gives them a new healthy twist baked in The Oyster Bed "Stella" Tray. The cooked puffs can be served on a chilled Steak Bed as an entrée nestled atop a crisp and fruity salad or served as an appetizer for a crowd.

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.

As a brand ambassador for the folks at the Oyster Bed Company I'm eager to create new recipes using their patent-pending, multi-purpose, multi-function cookware. It's not only beautiful its multi-purpose function makes it a stunning vessel for any number of delicious recipes. 

Baked Salmon Puffs with Sriracha Remoulade

Rebecka Evans

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Cook Time 25 minutes mins

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 degree F.
• ▢
  Place the Stella Oyster Tray into the oven and heat until ready to make the puffs

For the Topping

• ▢
  In a small bowl combine Panko crumbs, parmesan cheese and chopped parsley. Stir to combine set aside.

For the Remoulade

• ▢
  Mix all of the ingredients together 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, pepper together in a medium bowl
• ▢
  Measure ⅓ cup reserved liquid, 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 heated Stella Oyster Tray from oven and brush olive oil lightly into each oyster shaped depression
• ▢
  Spoon even amounts of the salmon mixture into each depression.
• ▢
  Sprinkle about 1 teaspoon topping mix over each and bake in oven for 25 minutes

Notes

Serve with Remoulade, mild pickled pepper rings, and lemon wedges

Adapted from Lynette Glass (Longtime Friend)

Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

THE WALLER BROTHERS

Brothers Tommy & Adam have grown up with a deep-seated appreciation for the coastlines and estuaries of our great nation, while developing a passion for the culinary arts, product design & sustainable coastal living. With careers in both Military and Public Service, the Waller brothers bring their personal innovation and passion of service from those arenas to the industries of cookware design and coastal restoration.

https://www.theoysterbed.com/pages/our-story

To learn more about the Oyster Bed Company and its products visit the Waller Brother's website HERE