DECADENT HICKORY MAPLE SALMON AND BACON BITES
I was chosen as 1 of only 15 bloggers to compete in the Cedar Bay Grilling Company Blogger Recipe Challenge! The challenge is to really think outside of the box and create new recipes highlighting their delicious Cedar Plank Salmon and Naked Lobster products in entrees and appetizers.
When I saw all of the amazing flavor options in their cedar plank salmon products, my wheels started turning and I immediately knew what I wanted to do with their Hickory Maple flavor. We were invited to a holiday dinner party that night and I was slated with an appetizer. My Decadent Hickory Maple Salmon and Bacon Bites were a huge hit. There is so much flavor in the salmon that I only needed a few other ingredients to create a total flavor bomb of an appetizer that was easy to make and crazy delicious.
Here’s how I made them! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
Remove the salmon filets (on their cedar planks) from 2 packages of Cedar Bay Hickory Maple Salmon and place them on the prepared baking sheet. Squeeze any of the juices left in the packages into a small bowl and set aside. Place 5 strips bacon on the foil around the salmon.
Place the baking sheet in the oven and bake for 8 minutes. Take the salmon filets off the planks with a spatula and place them on a plate along with the bacon strips. Set aside to cool. Note – the salmon and bacon will not be fully cooked but will finish cooking in the final preparation.
Place 3 ounces of cream cheese in the bowl with the juices from the salmon packets and microwave for 40 seconds or until the cream cheese is soft. Add 1 ½ tablespoons maple syrup and 1 teaspoon Dijon mustard to the bowl and whisk everything together until smooth.
Using a rolling pin, roll 1 sheet of thawed puff pastry into a rectangle approximately 12” x 9”. Cut the sheet into 12 equal squares (approx. 3” x 3” each). Coat a standard size muffin tin with non-stick spray. Place one square of the puff pastry in each hole, stretching slightly as needed to create line the cavities and create ‘cup-like’ shapes.
Place a ‘dollop’ of the cream cheese mixture in the bottom of each cup, dividing the mixture evenly between all 12.
Remove the skin from the salmon and chop into small pieces, set aside. Chop the bacon into small pieces and set aside with the salmon skin.
Crumble the salmon filets into bite size pieces and divide it equally between each of the puff pastry cups on top of the cream cheese mixture. Sprinkle the bacon on top of the salmon followed by the salmon skin.
Beat 1 egg yolk with 1 teaspoon of water and, using a pastry brush, brush the egg wash all over the edges of the puff pastry dough in each cup.
Bake for 12-14 minutes until the puff pastry is golden brown and the bacon and salmon skin are crisp and bubbly. Garnish with chopped parsley and DEVOUR!
DECADENT HICKORY MAPLE SALMON AND BACON BITES
2, 5 ounce packages Cedar Bay Cedar Grilling Company Planked Atlantic Salmon – Hickory Maple
5 slices bacon
3 ounces cream cheese
1 ½ tablespoons maple syrup
1 teaspoon Dijon mustard
1 sheet frozen puff pastry, thawed
1 egg yolk
2 tablespoons fresh parsley, chopped
Preheat oven to 425 degrees. Line a rimmed baking sheet with foil.
Remove the salmon filets (on their cedar planks) from the packaging and place them on the prepared baking sheet. Squeeze any of the juices left in the packages into a small bowl and set aside. Place the bacon strips on the foil around the salmon.
Place the baking sheet in the oven and bake for 8 minutes. Take the salmon filets off the planks with a spatula and place them on a plate along with the bacon strips. Set aside to cool. Note – the salmon and bacon will not be fully cooked but will finish cooking in the final preparation.
Place the cream cheese in the bowl with the juices from the salmon packets and microwave for 40 seconds or until the cream cheese is soft. Add the maple syrup and Dijon to the bowl and whisk everything together until smooth.
Using a rolling pin, roll the puff pastry sheet into a rectangle approximately 12” x 9”. Cut the sheet into 12 equal squares (approx. 3” x 3” each).
Coat a standard size muffin tin with non-stick spray. Place one square of the puff pastry in each hole, stretching slightly as needed to create line the cavities and create ‘cup-like’ shapes.
Place a ‘dollop’ of the cream cheese mixture in the bottom of each cup, dividing the mixture evenly between all 12.
Remove the skin from the salmon and chop into small pieces, set aside. Chop the bacon into small pieces and set aside with the salmon skin.
Crumble the salmon filets into bite size pieces and divide it equally between each of the puff pastry cups on top of the cream cheese mixture. Sprinkle the bacon on top of the salmon followed by the salmon skin.
Beat the egg yolk with 1 teaspoon of water and, using a pastry brush, brush the egg wash all over the edges of the puff pastry dough in each cup.
Bake for 12-14 minutes until the puff pastry is golden brown and the bacon and salmon skin are crisp and bubbly. Garnish with chopped parsley and DEVOUR!
Follow Cedar Bay Grilling Company:
FB – https://www.facebook.com/cedarbaygrilling
Insta – https://www.instagram.com/cedarbaygrillingcompany
#cedarbayrecipechallenge #cedarbaygrillingco #salmonmadesimple #nakedlobster
