MAKES 30 APPETIZERS Straight from her Love With Food ecookbook, our pal G-Free Foodie, K.C. Cornwell, throws down with an easy-elegant appetizer recipe with a slightly spicy and totally addictive kick. To make hosting easiest on yourself, cut the salmon into cubes the night before (halfway frozen, if possible, for the smoothest cuts) and store them, refrigerated, in an airtight container. You can mix and refrigerate the sauce the night before, too. Then put ’em together just before serving. To make this dish dairy-free and paleo-friendly, substitute coconut aminos for the soy sauce, and use a mayonnaise made with olive or avocado oil.

1 teaspoon wasabi powder

2 teaspoons gluten-free tamari soy sauce

4 teaspoons gluten-free sriracha (or less, to taste)

2 large or 3 small green onions, chopped fine

½ cup mayonnaise

½ teaspoon juice from a jar of capers

1 pound fresh salmon, cut into 1-inch cubes, pin bones and skin removed

1 to 2 large cucumbers, cut into 1/3 to 1/2-inch rounds

Capers
Preheat the oven to 400ºF. In a medium bowl, combine the wasabi powder, tamari, sriracha, green onions, mayonnaise, and caper juice.
Line a rimmed baking sheet with parchment paper or a Silpat, and place the salmon cubes on the sheet about 1 inch apart. Top each salmon cube with a large dollop of the sauce and bake for 4 minutes. Let cool on the baking sheet for 5 minutes.
Spread the cucumber rounds on a large dish or serving tray. Using a small spatula, transfer one salmon cube onto each cucumber round. Top each salmon cube with two capers, and serve.

About the Author

kcK.C. Cornwell
Farm-Grown Product Specialist, Storyteller, Heirloom Tomato Enthusiast, Formulator

A fifth generation member of a California farming family and a longtime friend, colleague, and champion of GFF, K.C. has spent her life and career in food and wine. Since she literally grew up eating farm to table, K.C. thrives on creating simple recipes featuring in-season produce. One of the most connected people we know in the GF community, she’s a conduit to all things and all people as well as the GF curator for subscription snack box company, Love With Food. You can check out the latest from her on her G-Free Foodie website, and perhaps catch her hosting GF events for Whole Foods Market.

Want more tasty recipes from K.C. and our other favorite GF leaders? Order a subscription to GFF today, just in time for our winter/GF Power Chicks special issue!

 

Photography: Katie Roletto/Love With Food