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Hors d’oeuvres are just an excuse for adults to each like children. Remember how much fun it was eating with a toothpick when you were a kid? There is no need to wait for a proper cocktail party before making this dish. The toothpicks and maple glaze make this dish one that littles like to eat, while the elevated ingredients keep it classy enough to serve on a silver platter for your fanciest guests. This dish is easily half-able, so that you can serve it for a small gathering and use the other half of the fillet for another day.
Quality ingredients make a huge difference here. Real maple syrup has a tang that keeps this dish from being too sickeningly sweet, and Wild for Salmon's wild salmon has a more meaty texture that holds up better than farm raised salmon. If any of your guests are not pork eaters, you can omit the bacon, but it might warrant a dash of salt over top before serving.
Sweet and Savory Salmon Bites
This is the perfect recipe to throw together for a gathering, but is also a fun way to get your kids to get their protein and omega 3s in for the day! (finger food is always more fun, just watch out for the toothpicks!) The sweetness can be combatted by adding in a slight touch of sriracha if you enjoy a little heat.
Servings:
Keywords:
- Prep Time: 0 mins
- Cook Time: 0 mins
- Total Time: 0 mins
Ingredients
- 1 ½ Lb Wild for Salmon Fillet, cut into bite sized cubes
- 1 Tsp Kosher Salt
- 1 Tbs Oil
- 1 Tbs Paprika
- 2 Tbs Brown Sugar
- 2 Tbs Pure Maple Syrup
- 2 Green Onion, chopped
- 3 Strips Crispy Bacon, crumbled into bits for garnish (optional)
- Hors d'oeuvre picks or toothpicks for serving
Instructions
- Cut salmon into cubes (skin on or off, according to your preference)
- Mix salt, paprika, and brown sugar, then gently toss the salmon until coated
- Preheat a skillet with the oil, and add the salmon, sautéing until it is almost cooked (which happens in like a minute), and add the maple syrup
- Then, move it to a serving plate or platter before it gets overcooked.
- Sprinkle the onions and bacon bits over the salmon, and add a pick to each or just prop the picks up in a tiny glass on the tray and serve immediately
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.