Citrus Salmon Lollipuffs Recipes

CITRUS BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

CITRUS SALMON SKEWERS

Steps:

• Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
• Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
• Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
• Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
• Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
• While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
• Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.

CITRUS SALMON LOLLIPUFFS

Steps:

• Heat the oven to 400°F
• Place the salmon into a medium bowl.
• Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
• Unfold the pastry sheets on a lightly floured surface.
• Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all.
• Cut each strip in half crosswise, making 64 in all.
• Place 2 strips on a baking sheet to form a cross shape.
• Repeat with remaining strips.
• Place 1 piece salmon in the center of each pastry cross.
• Fold the ends of the pastry cross over the filling and press to seal.
• Turn the pastries seam-side down on the baking sheets.
• Bake for 20 minutes or until the pastries are golden brown.
• Stir the marmalade, remaining teriyaki sauce and red pepper flakes in a small bowl.
• Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
• Enjoy!