Thank you to Laura Pfoff for this recipe for her famous salmon bites! Laura was one of our caterers for the fall Friendship Potlatches.
SERVES 4
INGREDIENTS:
1½ pounds fresh salmon fillets, skinned and deboned
3 tablespoons Cajun seasoning, such as Tony Chachere’s
1 cup mayonnaise
½ cup chili hot sauce, such as Sriracha
½ cup sweet chili sauce
Optional toppings: chives/green onion, red chili peppers
DIRECTIONS:
- Preheat oven to broil.
- Rinse and pat salmon dry to remove excess moisture. Cut salmon into 1-inch chunks.
- Sprinkle salmon with Cajun seasoning, to taste.
- Line baking pan with aluminum foil and coat pan in non-stick spray. Place salmon on pan with even space between chunks. Position the pan in the oven 6 to 8 inches away from the broiler (approximately center of the oven).
- Bake salmon, uncovered, for approximately 5 to 10 minutes. Watch the salmon carefully—it will cook quickly and have an outside char to it but should not burn.
- For the sauce, combine mayonnaise, chili hot sauce and sweet chili sauce.
- Drizzle the sauce over cooked salmon bites. Top with chopped chives and sliced red chili peppers, if desired.
- Serve the fish by itself as an appetizer or over white rice or a lettuce salad. You can also make sliders by placing the salmon on sliced Hawaiian rolls and adding various toppings, such as mayonnaise, lettuce, tomato and pickles.
