Preparation Instructions
COOK FISH: Cook Morey’s Wild Salmon Seasoned Grill fillet according to package directions of your choice. Flake into small pieces with a fork.
MAKE FILLING: Blend cream cheese and sour cream in a medium bowl until smooth. Add, onions, bell pepper, and lime zest until well blended. Fold in cilantro and salmon. Salt and pepper to taste.
FILL AND BAKE: Preheat oven to 450°F.
Fill seeded and halved peppers with filling and place on a baking sheet or roasting pan. Be sure to position the peppers close to each other so they stay upright during cooking. Bake for 10-15 minutes until golden brown.
PRO TIP: These Salmon Jalapeño Poppers get a nice, smoky flavor if cooked on a grill. For variety, top with bacon or cheddar cheese before cooking. For crispier peppers, cook them directly on a wire rack, but be careful to keep them upright while they cook.
Ingredients
- Morey’s Wild Salmon Seasoned Grill fillet
- 2 8-oz. packages cream cheese, softened
- 1/3 cup sour cream
- 1/2 cup minced bell pepper
- 2 green onions, minced
- 1/2 tsp. minced garlic
- ¼ cup finely chopped cilantro
- ½ tsp. lime zest
- Salt and pepper to taste
- 12-14 jalapeño peppers, seeded and halved lengthwise
Prep Time
20 min
Serving Size
12-14
Additional Product Options
You can also use:
Wild Salmon Steakhouse
Drink Pairings
Sauvignon Blanc
Mezcal Margarita
Dark Lager
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