Double Decker Salmon Appetizer Recipes

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SALMON APPETIZERS



Salmon Appetizers image

As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 4 dozen.

Number Of Ingredients 7

1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
1 package (8 ounces) cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin, optional
8 flour tortillas (8 inches)

Steps:

  • Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

DOUBLE-DECKER SALMON APPETIZER



Double-Decker Salmon Appetizer image

If the crustless bread and salmon cream cheese spread didn't tip you off that these are very elegant appetizers-the fresh dill sprigs will!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 4 doz. or 24 servings, two wedges each

Number Of Ingredients 4

36 slices cocktail pumpernickel bread
1 tub (8 oz.) PHILADELPHIA Smoked Salmon Cream Cheese Spread
1 medium cucumber, peeled, cut into 24 thin slices
48 sprigs fresh dill

Steps:

  • Spread each of 24 of the bread slices with 2 tsp. of the cream cheese spread; top each with 1 cucumber slice.
  • Stack 1 topped bread slice on top of second topped bread slice for each appetizer. Top each with 1 of the remaining 12 bread slices.
  • Cut each appetizer diagonally into quarters. Garnish each wedge with a dill sprig.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 1 g, Protein 2 g

TRIPLE-DECKER SALMON CLUB



Triple-Decker Salmon Club image

You're in for a tasty treat with these deliciously different triple-deckers. "Guests love them," Jane Bone says of the short-on-time sandwiches she serves at her home in Cape Coral, Florida. "Even those who don't ordinarily like salmon or cottage cheese enjoy them."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

3/4 cup 4% cottage cheese
1/4 cup dill pickle relish
1 can (6 ounces) salmon, drained, bones and skin removed
1 celery rib, chopped
6 slices bread, toasted
2 lettuce leaves, optional

Steps:

  • In a small bowl, combine cottage cheese and pickle relish. In another bowl, combine salmon and celery. , For each sandwich, top 1 piece of toast with lettuce if desired and half of the cottage cheese mixture. Top with a second piece of toast; spread with half of the salmon mixture. Top with a third piece of toast.

Nutrition Facts : Calories 455 calories, Fat 13g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1494mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.

DOUBLE DECKER SALMON CLUB SANDWICH



Double Decker Salmon Club Sandwich image

Simple seasoned Norwegian Salmon club, enhanced with fresh bacon, lettuce, tomato, and mayo. Taken from salmoninseconds.com and posted for ZWT.

Provided by alligirl

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

4 (5 -6 ounce) norwegian salmon fillets (skin removed)
1 tablespoon Old Bay Seasoning
1/2 teaspoon pepper
2 tablespoons canola oil
12 slices whole grain bread, toasted
1 cup mayonnaise
1/2 teaspoon Old Bay Seasoning
12 slices bacon, fully cooked
4 iceberg lettuce leaves (cleaned and separated)
2 large tomatoes, 1/4 inch slices

Steps:

  • Mix Old Bay Seasoning and pepper in a bowl and lightly sprinkle each side of the salmon fillets.
  • Heat sauté pan over high heat, add the canola oil, swirl to coat bottom of pan, reduce heat to medium.
  • Carefully place salmon into pan, cook for 3 minutes until lightly golden brown, then carefully turn over.
  • Cook 4-6 minutes until cooked through to desired doneness.
  • Toast bread slices and set aside.
  • Meanwhile, mix mayonnaise and ½ tsp Old Bay Seasoning.
  • Spread each of the 12 slices of toast with 2 teaspoons Old Bay seasoned mayonnaise (more if desired).
  • For each sandwich, place 3 slices of bacon on bottom toast with mayonnaise side up, top with three tomato slices and 1 lettuce leaf.
  • Top lettuce with 2nd piece of toast mayonnaise side down.
  • Then top with cooked salmon fillet and 3rd piece of toast with mayonnaise side down. Continue until 4 sandwiches are made.
  • Cut on the diagonal and serve.

Nutrition Facts : Calories 909.3, Fat 47.7, SaturatedFat 8.9, Cholesterol 96.1, Sodium 1199.4, Carbohydrate 75, Fiber 15.9, Sugar 25.7, Protein 50.6

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