Oven Baked Smoked Salmon Pepper Pesto Tortilla Recipes
PESTO, SMOKED SALMON AND BOCCONCINI TARTLETS
This was inspired by a pizza - of all things - that I had in a small town on the east coast of Tasamina. The combination of ingredients was delicious on a pizza base, and just as good in these tartlets. A great starter for a dinner party. The quality of the pesto - whether homemade or store bought - will imapct the overall taste, so use the best you can get! The baby mozarella balls - bocconcini- are sometimes called cherry bocconcini - and work best for this recipe. Arrugula is also known as roquette - a slightly peppery leaf.
Provided by amanda l b
Categories < 15 Mins
Time 15m
Yield 24 tartelts, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray.
- In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes.
- Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.
Nutrition Facts : Calories 375.8, Fat 20.3, SaturatedFat 11.4, Cholesterol 73.9, Sodium 851.7, Carbohydrate 21.9, Fiber 1, Sugar 1.6, Protein 25.6
PESTO SALMON
One oven bag, 20 minutes and you've got oven-baked salmon with pesto and juicy sweet peppers and tomatoes. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and lemon juice. Squeeze bag to blend seasonings.
- Spread pesto on salmon. Sprinkle with remaining salt and pepper. Place in oven bag in a single layer; arrange tomatoes and bell pepper strips around salmon.
- Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 15 to 20 minutes or until salmon flakes. Let stand 5 minutes. Carefully cut bag open to serve. Garnish with fresh basil and lemon twist, if desired.
Nutrition Facts : ServingSize 1 Serving
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