Spicy Salmon Jalapeño Poppers

Jalapeño poppers are amazing, but they are very heavy and filled with cream cheese, leaving those who don’t eat dairy without an tasty appetizer. I changed things up a little and created these light and dairy free sushi twist on the original jalapeño popper. 

Ingredients: 

30 jalapeños 

1/2 a side of salmon, skin off 

1/3 cup of spicy mayo, more to drizzle on top 

Sweet teriyaki sauce 

Instructions:

Cut off the stems of the jalapeños and cut each in half, lengthwise. Use a spoon and scoop out the seeds. USE GLOVES WHEN CUTTING THE PEPPERS, you’ll thank me later. 

Cut the salmon into large chunks and throw into the food processor. Blend until the salmon is broken down but still chunky. 

Transfer salmon to a bowl and mix with the spicy mayo. Feel free to add or reduce the amount, it’s totally up to you. 

Stuff the peppers with the salmon mixture. Cook in the oven at 425 degrees until the peppers are soft and the salmon has a nice golden brown on top of it. 

Remove and drizzle with spicy mayo and sweet teriyaki. Enjoy, these are my favorite. They take a little bit of work but they are so worth it!