Smoked Salmon Quesadillas With Creamy Chipotle Sauce Recipes

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.

SMOKED SALMON QUESADILLA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
• In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

HOT-SMOKED SALMON AND CHIPOTLE CREMA

Steps:

• Salmon: Soak wood chips in a large bowl of cold water for at least 30 minutes. Toast the whole spices in a small skillet over medium heat until aromatic, about 1 minute. Cool and grind in a spice mill or clean coffee grinder. Add the salt and set aside. Rub the salmon thoroughly with 3/4 teaspoon of the rub and let sit at room temperature for 30 minutes. (Save extra spice rub in a sealed container for up to 3 months.)
• Drain the chips and scatter in the bottom of the stovetop smoker. Heat the chips over medium-low heat until smoky, about 10 minutes. Cook the salmon, covered and skin side down, on a rack in the smoker, until just cooked through, about 15 minutes. Set aside on a rack to cool to room temperature. Refrigerate if not serving right away.
• Crema: Stir all the the ingredients together to make a smooth sauce.
• Cut or flake the salmon into even portions. Serve salmon with warmed corn tortillas, or on black bread or sliced cucumbers with a drizzle of the chipotle crema.

SALMON QUESADILLAS

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.

SMOKED SALMON QUESADILLAS

Steps:

• In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.

SALMON WITH CHIPOTLE CREAM SAUCE RECIPE

Steps:

• ONE At least 1 hour before grilling, soak wood chunks or chips in enough water to cover. Drain before using. TWO Use a fish basket or a large piece of heavy foil folded to a double thickness that's slightly larger than the salmon. Top basket or foil with half of the rosemary and thyme sprigs and one third of the lemon slices; lay salmon on top. Season salmon cavity with salt and pepper. Add another one third of the lemon slices, remaining rosemary and thyme and remaining lemon slices. Brush fish with melted butter. THREE Prepare grill and wood chunks or chips for indirect grilling. Test for medium-low heat above the drip pan. Place the fish in basket or on foil on the grill rack over the drip pan. Cover and grill for 40 to 50 minutes or until fish fiakes easily when tested with a fork. FOUR Remove fish from grill and cover with foil. Let stand for 5 minutes. Serve with Chipotle Cream Sauce. If desired, garnish with lemon wedges and additional fresh herbs. Makes 8 to 10 servings.