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Recipe courtesy of Bobby Flay

Show: Hot off the Grill with Bobby Flay

Episode: Tapas

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Level:: Easy

Ingredients

Salmon Tartar:

1 1/2 pounds salmon, cut into 1/4-inch dice
3 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro
2 tablespoons olive oil
16 roasted piquillo peppers
2 tablespoons lemon oil

Lemon oil:

1 cup olive oil, divided
Zest of 2 lemons
Salt and pepper, to taste

Directions

Salmon Tartar: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.

Lemon oil: Blend ingredients until smooth.

My Private Notes

Name: Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil
Ingredients: 1 1/2 pounds salmon, cut into 1/4-inch dice; 3 tablespoons Dijon mustard; 2 tablespoons pureed canned chipotles; 1/4 cup capers, drained; 1/4 cup finely chopped scallions; 2 tablespoons finely chopped cilantro; 2 tablespoons olive oil; 16 roasted piquillo peppers; 2 tablespoons lemon oil; 1 cup olive oil, divided; Zest of 2 lemons; Salt and pepper, to taste