Ingredients
4 tablespoons reduced-sodium teriyaki sauce, divided1/2 teaspoon grated lemon zest2 tablespoons lemon juice1-1/4 pounds salmon fillet, cut into 1-inch cubes1 package (17.3 ounces) frozen puff pastry, thawed2/3 cup orange marmalade
Preparation
Preheat oven to 400°. 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 strips crosswise in half. Overlap 2 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.
