The Cupcake Series: BBQ Baked Salmon (Cup)cakes

February 16, 2011

There is are one two three incredible recipes tucked away in this post. Being that today is officially Hump Day, Wednesday, the middle of the week, and The Cupcake Series (my favorite!!), you deserve all three recipes. And because you, yes you, make this blog what it is by constant encouragement through comments and reading, you definitely deserve at least one recipe. I do have to say, I heart you all. And thank you for sharing this blog with me. 🙂

Since we have three different recipes here, and since they all are used to make this very special savory cupcake, let’s start at the end first, with the final product:

The BBQ Baked Salmon (Cup)cake

[a savory mixture of barbecue baked Alaskan salmon, sharp Dijon hummus, and spicy jalapenos]

Makes 3 Salmon (Cup)cakes. Now, let’s break this victory of a recipe down.

BBQ Baked Salmon

  • 1/2 lb wild-caught salmon filet
  • 1/4 cup barbecue sauce
  • any amount of garlic powder and cumin

Preheat oven to 375 degrees. Place your salmon in a lightly greased baking dish (or Pyrex lined with tin foil), skin side down. Sprinkle with garlic powder and cumin. Pour barbecue sauce on top of each filet.

Bake for 25 minutes, or until fish is slightly flakey, coooked through but still very moist.

While the salmon is baking, it’s time to start the Dijon hummus (I know, I know, for all of you hummus lovers, I am a genius… and modest, too).

Dijon Hummus

  • 1 can chickpeas, or 2 cups fresh
  • 2 tbsp tahini
  • 3 large tbsp Dijon mustard
  • 3 tbsp water (for thinning)
  • 1 tbsp apple cider vinegar (+ 1 tbsp more for thinning, if needed)
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp sea salt (or more to taste)

Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt or seasonings as needed. Set aside.

Now to put it all together…

For the finished Cupcake, take 3 egg roll wrappers (remember, the ones I told you to buy and save for your savory cupcakes…), slice each one in half with a knife.

1. With muffin tins lightly greased, line 3 tins with the egg roll wrappers and fill 1/3 full with bbq salmon (shown below).

2. Next, spoon a good helping of Dijon hummus on top of the salmon.

3. And you guessed it, top with more salmon then barbeque sauce. Do this 3 times total, as this recipe makes 3 cakes.

4. Folding the top part of the wrapper is optional…

You could also top with a mixture of chopped jalapenos, white onions, lemon juice, salt and pepper…

5. Bake these in that same 375 degree oven for 15 to 20 minutes until the wrappers are browned.

Yummy. Seriously. Yummy.

Top with more dijon mustard, barbecue sauce…

and Dijon hummus.

Tender, flakey,

I love sauces, condiments, and add-ins of all kinds. Don’t you?

What are your favorite condiments to add [on everything]??

{ 1 comment… read it below or add one }

Jessica September 18, 2011 at 4:33 AM

This looks amazing! I am trying to slowly ease myself into seafood so I think I’m gonna give this a go. I know I don’t get my 2 servings a week – maybe 2 a month. I love salmon though and wish I’d remember to eat it more! LOve the Photo!

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