Vegetable-Stuffed Salmon Cups

Since we eat fish as the appetizer at every seudah and salmon is the most well-accepted fish in my family, I end up preparing copious amounts of it. Here’s a flavorful change of pace — a fish appetizer that uses less fish per serving, can be substituted with other types of fish fillets if desired, and is pretty too! Yields 6 salmon cups

Directions

Prepare the Vegetable-Stuffed Salmon Cups

1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

2. In a deep frying pan, heat oil and sauté onions until golden. Add celery and pepper and continue to sauté until vegetables are softened. Add remaining stuffing ingredients and stir until margarine is melted and ingredients meld together.

3. Spray six disposable muffin cups with cooking spray. Slice each salmon fillet lengthwise into three long strips and sprinkle with salt. Working with two strips of salmon per cup, coil fish around the inside edges of the muffin cup, forming a ring with a hole in the center. Build the salmon up the sides of the cups, so that a nice-sized hole remains to stuff.

4. Divide stuffing evenly among cups, filling the cavity and mounding over the top of the fish. Spray tops of cups with cooking spray and bake for 20–22 minutes, until golden. Remove from heat and allow to rest for 10–15 minutes so that the cups don’t fall apart when removing from the pan. Serve warm or cold.

Variations:

Double stuffing ingredients and prepare six cups using salmon and six cups using flounder fillets; this makes a beautiful presentation on a fish platter and the flounder is equally as tasty.