Salmon stuffed jalapenos wrapped in bacon with spinach cream sauce.
Upon my hubby’s persistent request for a repeat of the salmon cakes, I came up with these. The salmon filling is the same as the salmon cakes but I added the jalapeno seeds in the mixture for more heat. I then rolled the filling part on coconut flour and garlic powder mix. I wrapped each stuffed jalapeno in ½ of nitrite free and sugar free bacon then place it in the oven for 20 mins at 350 F or until the bacon is cooked. The sauce is coconut sour cream (½ cup coconut cream + 1 tbsp coconut vinegar). Place in blender then add a handful of baby spinach, a pinch of cilantro, garlic powder, salt and pepper. Blend until pureed.