Ingredients

• 8 oz salmon fillet, skinless & boneless, chopped
• ½ cup roasted red & green bell peppers, minced
• 2 tbsp fresh chives, minced
• ½ tbsp butter + drizzle olive oil (for sautéing peppers)
• 1 egg white (reserve yolk for the sauce)
• 2 tbsp heavy cream (for mousse)
• ¼ tsp onion powder • ⅛ tsp garlic powder • ¼ tsp lemon pepper • ¼ tsp Mrs. Dash blend • pinch paprika
• 2 cups water (for poaching) + kosher salt
• ¼ cup seasoned panko crumbs (for crisp topping)

Lemon Cream Sauce

• 1 tbsp unsalted butter
• 1 tsp minced shallot
• Pinch of fresh ginger
• 1 tbsp fresh lemon juice + 1 tsp lemon zest (optional)
• ¼ cup fish stock (or reserved poaching liquid)
• ¼ cup heavy cream
• Reserved egg yolk
• Onion powder, garlic powder, paprika, Mrs. Dash, salt & pepper to taste

Instructions

1. Prep Veggies: Finely mince peppers and chives. Sauté peppers in butter and a drizzle of olive oil with a pinch of salt until softened.
2. Make Salmon Mousse: In a food processor, pulse salmon until smooth. Add egg white and seasonings (onion powder, garlic powder, lemon pepper, Mrs. Dash, paprika). Blend, then add 2 tbsp heavy cream. Fold in sautéed peppers and fresh chives.
3. Shape & Poach: With two spoons, shape small ovals. Poach gently in salted simmering water (not boiling) until just firm, flipping carefully halfway.
4. Add Crunch: Transfer to a sheet pan, drizzle lightly with olive oil, sprinkle seasoned panko, and broil until golden.
5. Lemon Cream Sauce: Sauté shallot in butter with a pinch of ginger. Add stock; reduce slightly. Stir in lemon juice, zest, and cream. Off heat, whisk in the tempered egg yolk until silky. Season to taste.
6. Serve: Plate quenelles and spoon over lemon cream sauce. Garnish with extra chives or peppers.