- Written by Cynthia Presser
This cute and tasty Roasted Mini-Peppers Boats with Salmon and Mango-Papaya Salsa are the greatest appetizer for summer time. Easy-to-assemble and super healthy, they are the perfect finger food to be enjoyed around the pool (I made these cuties to a barbecue party around the pool and it was a crowd pleaser). They are refreshing and spicy, but you can adjust the jalapeno to taste, so use just one or two if you prefer less heat. Serve with chilled rosé.
Yields 50 to 60 units
- 1 pound salmon
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 2 pounds sweet mini-peppers
- 1 mango, peeled and diced
- 1 cup papaya, diced
- 1 cup cilantro, finely chopped
- 3 jalapenos, seeded, cored and minced
- 1 medium red onion, finely diced
- Juice of 1 orange
- Juice of 2 limes
- 3 tablespoons brown sugar
On a working surface, season salmon with salt and pepper. Place salmon (skin-side down) in a baking dish lined with parchment paper. Brush olive oil over the fish. Broil 4 inches from flame for 8 to 10 minutes. Remove from oven and flake salmon using a fork. Discard skin. Set aside.
Roasted Sweet Mini-Peppers Directions:
Preheat oven to 400 degrees F.
Place sweet mini-peppers in a large baking dish. Drizzle with olive oil, turning to coat.
Bake until blisters start to form on the surface, 25 to 30 minutes, tuning peppers once during roasting time. Remove from oven and allow cooling to touch. Using a knife, split peppers in half lengthwise. Remove seeds and set aside.
Mango-Papaya Salsa Directions:
Add mango, papaya, cilantro, jalapenos, red onion, orange juice, lime juice and brown sugar to a medium bowl. Gently mix until blended.
Place one salmon piece (they should measure about 2-inches in length) on the bottom of the sweet mini-pepper halve. Top with ½ to 1 tablespoon salsa. Serve at room temperature or slightly chilled.