- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 121.0
- Total Fat: 4.4 g
- Cholesterol: 28.3 mg
- Sodium: 373.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.5 g
- Protein: 8.0 g
Rumaki- Hawaiian Salmon & VodkaSubmitted by: VEHAMILTON1
IntroductionWoW! Another great appetizer from Hawaii! WoW! Another great appetizer from Hawaii!
18 Pieces of Sliced Turkey Bacon minced
1 c Smoked Salmon Vodka
1 1/2 lbs. Skinless Salmon Fillet
2 tsp Cajun spices
3/4 c Bread Crumbs
1/2 c Smoked Salmon
8-oz Can of Sliced Water Chestnuts
Stretch bacon slices out on baking sheets with sides. Bake 12 minutes. Remove bacon to paper towels; pat dry to remove excess fat. In bowl or zip lock bag, mix bacon and 1 cup smoked salmon vodka. Marinate bacon in vodka for at least 2 hours or overnight.
Wash salmon and dry it well. Using needle-nosed pliers, remove pin-bones from salmon. Cut salmon into 18 equal pieces (about 1 1/2-2” cubes). Season salmon cubes with salt, freshly ground black pepper, and Cajun spices.
Mix breadcrumbs and minced smoked salmon together.
Assemble and Bake:
Preheat oven to 375°F. Remove bacon from vodka marinade, let drain, and pat dry.
Lay out bacon slices on work surface. Sprinkle wide end of each bacon slice with layer of salmon breadcrumbs, top with slice of water chestnut, top with seasoned salmon cube. Roll salmon up in bacon. Place salmon rolls on baking sheet with sides.
Bake 5 minutes. Using remaining 2 Tbsp. smoked salmon vodka, brush top of each salmon roll with vodka. Serve hot.
Adapted from a recipe by Laurie Constantino
Serving Size: makes 18 appetizers
Number of Servings: 18
Recipe submitted by SparkPeople user VEHAMILTON1.