Sockeye Salmon in a Blanket
Add a twist to your next appetizer spread with delightful sockeye in a blanket. This finger food is like a mini salmon Wellington but so quick and simple!
Cook Time: 28 mins.
8 ounces sockeye salmon fillets, cut in 1 x 3-inch pieces, about 1 oz. ea.
Canola oil spray, as needed
Salt and pepper, to taste
Honey Barbecue Sauce:
3½ ounces mild barbecue sauce
1 ounce ketchup
½ ounce honey
Maple Syrup Mustard
1 ounce maple syrup
2½ ounces yellow mustard
One 8-ounce package of 8 crescent rolls or pizza dough
Egg wash, as needed
Heat oven to 350F. Spray baking sheet with oil. Place salmon pieces on baking sheet and spray with oil. Season lightly with salt and pepper. Bake for 8 minutes. Let cool.
Whisk together the honey barbecue sauce ingredients; set aside. Whisk together the maple syrup mustard ingredients; set aside.
Unwrap rolls and spread out in triangles. Brush 1/2 teaspoon of honey barbecue sauce on each of the triangles. Place a strip of fish at the wide end of each triangle and roll up to enclose. Place point side down on the baking sheet.
Whisk egg and water together to make an egg wash. Brush the tops of the rolls with the egg wash. Bake for 15-17 minutes.
Serve with honey barbecue sauce, maple syrup mustard, or other various prepared sauces.
Pizza Dough Variation
Roll dough to a 2 1/2 x 2 1/2 square. Brush with 1/2 tsp. Honey Barbecue Sauce, leaving 1/2 at the bottom edge. Brush bottom edge with water. Place fish on one end and roll up. Place seam side down on baking sheet. Bake for 15-17 minutes.