Walnut-Crusted Salmon Bites with Apricot Ginger Dipping Sauce
Chef Rebecca Peizer
Culinary Institute of America
St. Helena, Calif.
Salmon is popular on menus as an entrée, but chef Rebecca Peizer downsizes the portion to create an innovative finger food. Cubes of salmon are coated with walnuts and panko, then baked and served with a fruity dipping sauce. The handy bites work as well at a catered event as they do as a plated appetizer or bar snack.
Nonstick cooking spray
¼ cup apricot jam
2 tbsp. white wine vinegar
¾ cup walnuts, chopped
¾ cup panko bread crumbs
2 tbsp. finely chopped cilantro
1 lb. skinless salmon fillets, cut into 1-in. cubes
½ cup apricot jam
4 tsp. low-sodium soy sauce
2 tbsp. water
1 tsp. white wine vinegar
2 tbsp. finely chopped walnuts
1 tbsp. thinly sliced green onion
1 tsp. freshly grated gingerroot
- Preheat oven to 400 F. Coat a baking sheet with nonstick cooking spray.
- For salmon bites, in small bowl, whisk together jam and vinegar; set aside. In blender or food processor, combine walnuts, panko and cilantro; process until blended but still coarse.
- Brush salmon pieces with jam mixture; coat each piece evenly with walnut-panko mixture. Place on prepared baking sheet and bake 12 minutes.
- Meanwhile, for dipping sauce, in bowl, whisk together jam, soy sauce, water and vinegar. Stir in walnuts, green onion and ginger.
- Serve salmon bites warm with dipping sauce.
Photo courtesy of California Walnuts