Active Time:15 minsTotal Time:15 minsServings:8
Active Time:15 mins
Active Time:
15 mins
Total Time:15 mins
Total Time:
Servings:8
Servings:
8
Jump to recipe
Expecting company? We’ve got you covered with theseCrispy Salmon Bites with Creamy Sun-Dried Tomato Dipping Sauce.This easy appetizer whips up in only 15 minutes. While the salmon bites broil, use your mini food processor to mix up the creamy sun-dried tomato dipping sauce, which we think is the perfect complement for salmon, one of thebest heart-healthy foodsto eat.
How to Make Salmon Bites
1. Use Center-Cut Salmon
Center-cut refers to the middle section of a side of salmon. The center is usually the thickest and most uniform in shape, which is perfect for cutting into bite-size pieces. If your salmon has skin, you will want to remove it before you cut it into pieces.
2. Preheat the Broiler
Think of broiling as upside-down grilling, with the heat source directly above instead of below the food. Just like a grill, you need to preheat the broiler before you use it, which should only take 5 to 10 minutes, depending on your oven. Make sure that the oven rack is positioned in the upper third of the ovenbeforeyou turn on the broiler so you don’t need to make any adjustments when the oven is hot.
3. Cook the Salmon Bites
Once the broiler is good and hot, the salmon is ready to go! Make sure your baking sheet is lined with a layer of foil before placing the salmon on it. This will help prevent sticking and make cleanup much easier. The salmon should be spaced evenly apart on the baking sheet so every piece gets equal exposure to the heat. You’ll know the salmon pieces are done when they flake easily with a fork and are no longer opaque in the center. You can test one or two pieces for doneness and adjust the position of the baking sheet if needed to cook any pieces that may be lagging behind.
4. Make the Sauce
A mini food processor makes quick work of mixing up the creamy dipping sauce. Scrape down the sides of the processor from time to time to make sure all the ingredients are blending evenly. If you don’t have a mini processor, finely chop the sun-dried tomatoes and work them into a paste with the flat side of a chef’s knife before combining them with the other ingredients in a small bowl.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer Victor Protasio, Food Stylist Julian Hensarling, Prop Stylist Tucker Vines
Cook Mode(Keep screen awake)Ingredients1poundskinless center-cut salmon fillet(about 1 inch thick), cut into 1-inch pieces1/4cupdrained sun-dried tomatoes in oiland herbs, chopped, plus2½tablespoonsoil from jar, divided1/2teaspoonsaltplus1/8teaspoon, divided1/2teaspoonItalian seasoning1/4teaspoongarlic powder1/4teaspoononion powder1/2cupsour cream1teaspoonrice vinegar1/4teaspoonground pepper1teaspoonthinly sliced fresh basil
Cook Mode(Keep screen awake)
Ingredients
1poundskinless center-cut salmon fillet(about 1 inch thick), cut into 1-inch pieces
1/4cupdrained sun-dried tomatoes in oiland herbs, chopped, plus2½tablespoonsoil from jar, divided
1/2teaspoonsaltplus1/8teaspoon, divided
1/2teaspoonItalian seasoning
1/4teaspoongarlic powder
1/4teaspoononion powder
1/2cupsour cream
1teaspoonrice vinegar
1/4teaspoonground pepper
1teaspoonthinly sliced fresh basil
Directions
Position rack about 8 inches from heat source; preheat broiler. Line a large rimmed baking sheet with foil, Place salmon pieces in a medium bowl. Add 1 tablespoon sun-dried tomato oil, 1/2 teaspoon salt, Italian seasoning, garlic powder and onion powder; toss to coat. Arrange the salmon pieces in a single layer on the prepared baking sheet, spacing them evenly apart. Broil until lightly browned on the bottom and cooked through, 6 to 8 minutes.
Meanwhile, combine sour cream, sun-dried tomatoes, vinegar, pepper, 1 tablespoon sun-dried tomato oil and the remaining 1/8 teaspoon salt in a mini food processor; process until the tomatoes are finely chopped and the sauce is mostly smooth, about 20 seconds, stopping to scrape down the sides as needed. Transfer the sauce to a small bowl; drizzle with the remaining 1 1/2 teaspoons sun-dried tomato oil and top with basil. Serve the dipping sauce with the salmon bites.
Frequently Asked Questions
Sun-dried tomatoes can be used in all kinds of recipes, frompastatosandwichesto salad dressings. Once opened, store the jar in the refrigerator for up to 6 months.
Yes. Beyond providing a healthy dose of protein,eating omega-3-rich fish like salmonregularly may improve your health in a variety of ways, including keeping your heart healthy.
Yes. Preheat the air fryer to 375°F. Coat the basket with cooking spray; arrange the salmon in an even layer in the basket. Cook until just cooked through, about 6 to 8 minutes. If the salmon doesn’t fit in a single layer, cook it in two batches.
Nutrition InformationServing Size: about 3 bites & 1 Tbsp. sauceCalories 150, Fat 11g, Saturated Fat 2g, Cholesterol 38mg, Carbohydrates 2g, Total sugars 0g, Added sugars 0g, Protein 12g, Fiber 0g, Sodium 220mg, Potassium 352mg
Nutrition Information
Serving Size: about 3 bites & 1 Tbsp. sauceCalories 150, Fat 11g, Saturated Fat 2g, Cholesterol 38mg, Carbohydrates 2g, Total sugars 0g, Added sugars 0g, Protein 12g, Fiber 0g, Sodium 220mg, Potassium 352mg
Serving Size: about 3 bites & 1 Tbsp. sauce
Calories 150, Fat 11g, Saturated Fat 2g, Cholesterol 38mg, Carbohydrates 2g, Total sugars 0g, Added sugars 0g, Protein 12g, Fiber 0g, Sodium 220mg, Potassium 352mg
EatingWell.com, June 2024
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Hilary Meyer
