SALMON QUESADILLAS
"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.
Nutrition Facts : Calories 664 calories, Fat 39g fat (19g saturated fat), Cholesterol 142mg cholesterol, Sodium 1264mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- For the salmon: Sprinkle both sides of the salmon with the salt, pepper and dried oregano. Drizzle with the olive oil.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill for 3 to 5 minutes on each side until cooked through.
- For the butter: In the bowl of a food processor, combine the butter, sun-dried tomatoes, dried oregano, salt and pepper. Blend until the sun-dried tomatoes are finely chopped. Place in a bowl and refrigerate until ready to use.
- Serve the salmon with a dollop of the sun-dried tomato butter on top.
SALMON QUESADILLAS - SIMPLE AND SOOO YUMMY!
When I tried these I was so AMAZED! I admit, when I first came across this recipe I was skeptical. Once I made these I quickly posted the recipe here on ZAAR for safe keeping and of course to share with everyone! Try these! You will be so glad that you did! These are so fast, simple and tasty I wondered what took me so long to try them in the first place! For fastest results use a can or pouch of boneless skinless of salmon. These are to die for though when made with some leftover grilled salmon. I have even been successful getting dh to grill them outside for me. :) Any way you make these, we hope you enjoy them as much as we do. Hey, they are even special enough to serve guests! Who would think of a quesadilla with such great ingredients? Enjoy!
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a skillet with cooking spray and saute garlic for about 1 minute or until tender but not brown. Stir in salmon, basil and pepper. Cook over medium heat just until warm. (For one less pan to wash I sometimes do this in my microwave in a small glass bowl and it comes out great. Microwaves vary- mine only takes a minute).
- Meanwhile assemble quesadillas: 1 tortilla, a quarter of the cheese, and a quarter of the salmon mixture, fold in half spray pan with cooking spray and cook for 1 to 2 minutes. Spray top of quesadilla and flip. Continue to cook 1 or 2 more minutes or until golden brown. Can also be sprayed and baked all at once on a baking sheet in a 350 degree oven until browned and cheese has melted.
- Cut into wedges and serve.
- Guacamole and sour cream make nice garnishes but these are great as is.
SALMON SLIDERS WITH SUN-DRIED TOMATO SPREAD
My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving., Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.
Nutrition Facts : Calories 515 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.
SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA
Categories Fish Leafy Green Tomato Appetizer Breakfast Brunch Lunch Salmon Avocado Arugula Summer Tortillas Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
- While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
- Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
- Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
- Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
- Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
- Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
AWARD WINNING SALMON WITH GARLIC AND SUN-DRIED TOMATOES
I got this recipe from a well known Vancouver barbecue chef/author/firefighter, David Veljacic. He has won many awards for this recipe....try it and you will see why!!
Provided by Abby Girl
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic and salt and grind into a paste. Combine the garlic, parsley, dried tomatoes and olive oil in a bowl; blending all ingredients. Chill until ready for use.
- With a sharp knife, cut two lengthwise slits in the salmon fillet, dividing the surface of the fish into thirds. Cut to the skin, but not through it.
- Preheat grill.
- Spread half the garlic mixture over the fillet and into the slits. Place the fish on grill and barbecue over a medium heat. Close the lid and grill for 15 minutes.
- Spread the remaining garlic mixture on the fillet. Close the lid, turning the temperature to high and grill 10 minutes more, or until fish flakes when tested.
- Remove the fish from the grill.
Nutrition Facts : Calories 266.6, Fat 18, SaturatedFat 2.6, Cholesterol 59.1, Sodium 669.9, Carbohydrate 2.5, Fiber 0.4, Sugar 0.1, Protein 23.2
HERBED SALMON FILLETS WITH SUN-DRIED TOMATO TOPPING
Attractive and full of flavor, not to mention easy to prepare (oops, just did). You may certainly use PANKO breadcrumbs, but be sure to crumble them finely first with your fingers. This pairs nicely with parmesaned orzo and grilled zucchini.
Provided by FlemishMinx
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 400°F and adjust oven rack to center of oven.
- Lightly grease a small oven-proof baking dish (large enough to fit the fillets in one layer).
- In a small flat bowl (large enough to accomodate one salmon fillet, or use a piece of wax paper instead), combine the sea salt, pepper, basil, thyme, rosemary and bread crumbs.
- Press the TOP of each fillet (not the skin side) into the crumb mix, then place each in the baking dish (skin side down).
- Sprinkle the remaining crumb mix over the salmon, dividing equally, and pressing lightly into the samon.
- Drizzle with 2 tsp olive oil.
- Bake in oven just until fish flakes when tested in the center, about 8-12 minutes, depending on the thickness of your fish.
- As the fish is baking, heat the remaining 2 tsp oil in a 10-inch non-stick skillet over medium heat; add shallots and saute, stirring constantly, until lightly golden, about 1 minute.
- Add lemon juice, wine, and sun-dried tomatoes, and cook until "sauce" is reduced to about 1/2 cup, about 2 minutes-watch this carefully, it goes quickly!
- Spoon tomatoes and "sauce" over the salmon and serve immediately.
Nutrition Facts : Calories 666.5, Fat 24.7, SaturatedFat 4.2, Cholesterol 146.3, Sodium 1148.1, Carbohydrate 27.3, Fiber 2.4, Sugar 4.7, Protein 70.2
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