SALMON BITES ASSORTMENT

The vivid variety of coatings make this appetizer a feast for the eyes as well as the palate.

SERVES 6

• 4 1-inch (3-cm) slices salmon fillets, skinned

Teriyaki

• 3 Tbsp sesame teriyaki sauce
• 3½ Tbsp sesame seeds
• 1½ Tbsp black sesame seeds

Caesar

• 3 Tbsp Caesar dressing
• ½ cup French-fried onions
• 2 Tbsp cornflake crumbs

Italian

• 2 Tbsp Italian dressing or 1½ Tbsp oil and generous dash garlic powder
• 1 Tbsp lemon juice
• ¼ cup cornflake crumbs
• 4 cubes frozen parsley
• 4 cubes frozen basil

1. Rinse salmon and pat dry. Slice each fillet into five even pieces, approximately 1 inch (3 cm) each. Divide salmon evenly among three small bowls. Add teriyaki sauce to one, Caesar dressing to the second, and Italian dressing and lemon juice to the third. Toss salmon in all bowls to coat. Marinate 15 minutes.

2. Meanwhile, set out three additional bowls. Place both sesame seeds in one, French-fried onions and 2 Tbsp cornflake crumbs in the second, and ¼ cup cornflake crumbs, parsley,and basil in the third. Mix coating ingredients in each bowl until thoroughly combined.

3. Preheat oven to 425°F (220°C). Spray a baking sheet or a large roaster with cooking spray or line with parchment paper.

4. Coat salmon cubes as specified: teriyaki cubes in sesame seeds, Caesar cubes in onion coating, and Italian cubes in herb coating. Place on prepared baking pan and bake for 15 minutes.

5. Remove from heat and cover loosely with foil until cooled. Serve on skewers topped with thin slices of lemon and cucumber.

Note: You will have four pieces that are from the thin end of the fillets. I double them to form a cube shape before coating. Once they’re coated, you won’t be able to tell that they were two separate pieces.

Tip: As a variation, try this recipe using turbot, a mild and moist white-fleshed fish.

(Originally featured in FamilyTable, Issue 660)