Canned Wild Alaska Salmon-Stuffed Piquillo Peppers | Alaska Seafood Marketing Institute

Ingredients

• 1 tall can (14.75 ounces) wild Alaska sockeye salmon
• 1/2 cup mayonnaise or aioli
• 1/4 cup parsley sauce (recipe below)
• 2 small shallots, minced
• 2 tablespoons finely grated lemon zest
• 1/4 cup lemon juice
• 2 tablespoons chopped brined capers
• 1/4 cup plus 2 tablespoons minced fresh flat-leaf parsley leaves, divided
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 (12- to 14-ounce) jars piquillo peppers, drained, about 24 peppers total
• 24 slices baguette, cut on the diagonal and toasted
• Coarse sea salt, to serve (optional)
• Large bunch fresh parsley, trimmed of tough stems, about one packed cup
• White and greens of 2 scallions, roughly chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried red pepper flakes
• 1 medium garlic clove
• 1/4 cup olive oil
• 1/4 cup water