Small appetizers filled with salmon.

• Prep Time: 30 min Cooking Time: 20-25 min

• 32 servings (small bundles)

• 4 tablespoons reduced-sodium teriyaki sauce, divided
• 1/2 teaspoon grated lemon zest
• 2 tablespoons lemon juice
• 1-1/4 pounds salmon fillet, cut into 1-inch cubes
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 2/3 cup orange marmalade

Preheat oven to 400°F. In a large bowl, whisk 2 tablespoons teriyaki sauce, lemon zest and lemon juice. Add salmon; toss to coat. Marinate at room temperature 20 minutes.
Drain salmon, discarding marinade. Unfold puff pastry. Cut each sheet lengthwise into 1/2-in.-wide strips; cut crosswise in half. Overlap two strips of pastry, forming an “X.” Place a salmon cube in the center. Wrap pastry over salmon; pinch ends to seal. Place on a greased baking sheet, seam side down. Repeat. Bake until golden brown, 18-20 minutes.

In a small bowl, mix marmalade and remaining teriyaki. Serve with salmon bundles.