Black Bean Salmon Appetizer Recipes

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BLACK-BEAN QUESADILLAS WITH SMOKED SALMON



Black-Bean Quesadillas With Smoked Salmon image

Provided by Molly O'Neill

Categories     appetizer, main course

Time 30m

Yield Six servings

Number Of Ingredients 23

1 pound fresh tomatillas (about 12), husked
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
2 cups hot, cooked black beans
2 teaspoons olive oil
4 teaspoons fresh lime juice
1 teaspoon kosher salt
1 clove garlic, peeled and minced
1/4 cup chopped scallions
Freshly ground pepper to taste
6 ounces soft goat cheese
6 small flour tortillas
6 large slices smoked salmon
1/4 cup orange juice
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
2 teaspoon walnut oil
1/2 teaspoon kosher salt
Freshly ground pepper to taste
10 cups stemmed arugula
2 yellow bell peppers, cored and cut into thin strips

Steps:

  • To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
  • To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
  • To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
  • Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
  • Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

BLACK BEAN-SALMON DIP



Black Bean-Salmon Dip image

Make and share this Black Bean-Salmon Dip recipe from Food.com.

Provided by JackieOhNo

Categories     Black Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1 (16 ounce) can black beans, rinsed, drained
1 (3 3/4 ounce) can salmon
1/4 cup vegetable oil
3 tablespoons fresh lime juice
1/4 cup minced fresh cilantro
3 tablespoons minced shallots
3/4 teaspoon ground cumin
3/4 teaspoon minced garlic
1/2 teaspoon grated lime zest
1/4 teaspoon dried red pepper flakes
1/4 teaspoon chili powder
corn tortilla chips

Steps:

  • Place beans and salmon in medium mixing bowl; flake salmon with fork and stir to combine.
  • Stir in oil and lime juice, then remaining ingredients except chips.
  • Serve at once with tortilla chips or refrigerate until ready to serve.

Nutrition Facts : Calories 312.1, Fat 15.3, SaturatedFat 2.1, Cholesterol 13.8, Sodium 22.9, Carbohydrate 29.6, Fiber 10.1, Sugar 0.2, Protein 15.7

BLACK BEAN & SALMON APPETIZER



Black Bean & Salmon Appetizer image

Make and share this Black Bean & Salmon Appetizer recipe from Food.com.

Provided by Dancer

Categories     Black Beans

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

8 corn tortillas
1 (16 ounce) can black beans, rinsed and drained
1 (7 ounce) can pink salmon, boned and drained
1/4 cup fresh lime juice
1/4 cup fresh parsley, chopped
1/2 teaspoon onion powder
1/2 teaspoon celery salt
3/4 teaspoon cumin
3/4 teaspoon garlic, minced
1/2 teaspoon lime zest, grated
1/4 teaspoon red pepper flakes, dried
1/4 teaspoon chili powder

Steps:

  • Preheat oven to 350 degrees.
  • Cut tortillas in triangles and toast oven until crisp, about 5 minutes.
  • Combine the beans and salmon, flaking the salmon with a fork.
  • Mix remaining ingredients; chill to blend flavors.
  • Serve with tortilla chips.

Nutrition Facts : Calories 140.1, Fat 1.9, SaturatedFat 0.3, Cholesterol 13, Sodium 30.5, Carbohydrate 21.6, Fiber 5.2, Sugar 0.4, Protein 10.2

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