Salmon Stuffed Peppadews
2 tablespoons extra-virgin olive oil, plus 1/4 cup extra-virgin olive oil
1/2 cup fine diced red onions
2 tablespoons diced garlic
1 can Salmon (drained)
1 package cream cheese
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons freshly chopped Italian parsley leaves
1 1/2 cups peppadews, mild (20 to 25 pieces)
3 tablespoons rice wine vinegar
2 tablespoons mirin or white wine
1 tablespoon soy sauce
3 tablespoons sliced green onions
2 cups napa cabbage
In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add canned Salmon and saute until heated through, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley. Mix in 12 ounces cream cheese.
Stuff peppers with salmon cream cheese mixture.
Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
Place peppers on cabbage mixture for service.