Salmon-Dijon Purses with Cranberry BBQ Sauce are elegant, fancy shmancy party nibbles!
Yesterday was a “play with food” day for me where I just get in the kitchen and see what happens. I made up my Posh Pigs in Blankets and incredible new Cranberry BBQ Sauce that went with. I also remade some salmon with Sundried Tomato Basil Finishing Butter to get photos. Then, I made these little nibbles. I took the fillo “bundle” theme and used it with the Cranberry BBQ sauce and salmon, and the result is just about one of the tastiest, classiest appetizers I’ve ever made.
- 1 lb salmon with the skin, cut into 3 pieces
- 2 T extra virgin olive oil
- kosher salt
- fresh cracked pepper
- Old Bay seasoning
- cooking spray
- 9 sheets fillo (phyllo) dough, thawed
- 6 t Dijon mustard
- fresh snipped chives, for sprinkling
- Cranberry BBQ Sauce
- Heat oven to 425F.
- Season the pink flesh side of the salmon with salt, pepper, and Old Bay. Heat a large skillet on high heat. Add the olive oil. Add the salmon skin side up to sear. Season the skin-side with salt, pepper, and Old Bay. Once the fish releases from the pan, flip. Put the skillet in the oven to finish cooking the fish, ~8 minutes (you want it a little on the rare side because it's going to get cooked again below). Remove from the oven and set aside.
- Reduce oven to 375F.
- Take a sheet of fillo dough and lay on a washable cutting board. Keep the rest under a damp paper towel (this stuff dries out quickly). Spray the fillo sheet with cooking spray. Add another sheet and spray with cooking spray. Repeat once more. Place 2 t Dijon mustard in the center of the dough and gently spread over the dough with a pastry brush. Using a sharp knife, cut the fillo sheets into 6 squares. Place a 1-in square piece of salmon on each square, some chives (~1/2 t), and ~1 t Cranberry BBQ Sauce. Gather the dough up around the filling and pinch to make the "purse". Repeat this process again two more times to make a total of 18 appetizers. Bake purses 10 minutes until fillo is golden.