Salmon Rumaki with Berriyaki Sauce

Posted 5 May 2016


3-4 T Berriyaki Sauce

6 oz salmon fillet cut into 6 bite sized chunks

6 whole water chestnuts

6 slices of bacon

6 toothpicks

To Do

Toss together Berriyaki sauce, salmon chunks and water chestnuts 

Refrigerate for 30 minutes

Line broiler pan with foil and preheat oven to 375 F

Place bacon strips of a flat surface

Place salmon chunk and water chestnut  in the middle of the strip of bacon

Wrap bacon around salmon and water chestnut .  Stick a toothpick in to hold together

Place on broiler pan and broil until bacon and salmon are cooked, turn to cook on all sides

Cooking time is approx 12-15 minutes

Plate and serve as an appetizer



image description