Ingredients:

Salmon:

• 1 pound skinless salmon fillet Olive oil, for drizzling kosher salt and freshly ground black pepper

Poppers:

• 1 large egg, beaten
• 1/3 cup chopped fresh chives
• 1/3 cup chopped parsley
• 1/2 minced serrano pepper (adjust according to preferance)
• 1 cup Italian flavored bread crumbs
• 1/2 cup frozen peas, thawed
• 2 tablespoons dijon mustard
• 3 tablespoons mayonnaise
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• 3 tablespoons vegetable oil
• Cubed tomato, feta cheese and wooden skewers for final assembly

Directions:

Salmon:

Poppers:

• Preheat oven to 400 degrees.
• Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, parsley, serrano pepper, bread crumbs, peas, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into bite-size balls. (If the mixture is too dry, add extra mayonnaise, 1 tablespoon at a time.) Place poppers on a greased baking sheet and cook until golden and crispy, about 20 minutes. Arrange a piece of tomato, one piece of feta cheese, and a salmon popper on each skewer.
• Arrange on a platter alongside ketchup and spicy mayonnaise. Sprinkle with some freshly chopped chives for an extra pop of color.

Smoky-Spicy ketchup:

• 1 teaspoon smoked paprika
• 1/2 cup ketchup
• 1/4 teaspoon sriracha (adjust according to preference)
• Mix together and serve in a small bowl.

Creamy Mustard Sauce: