Salmon Quesadillas With Sun Dried Tomatoes Recipes

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.

SALMON PICCATA

Steps:

• Season salmon fillets with salt and pepper and dredge in flour, shaking off any excess flour.
• In a large skillet over medium heat, heat olive oil. Sear salmon until golden on both sides, 4 to 5 minutes a side. Transfer salmon to plate and tent with foil to keep warm while making sauce.
• Melt butter in pan and stir in garlic. Cook until fragrant, 1 to 2 minutes, then stir in flour. Cook 1 to 2 minutes more, until lightly golden in color and bubbling slightly. Slowly whisk in wine to deglaze, scraping up any brown bits left on the bottom of the pan. Whisk in chicken stock and bring to a simmer and cook until thickened slightly, 4 to 5 minutes. Stir in lemon juice, lemon slices, capers, and sun-dried tomatoes and season to taste with salt and pepper.
• Return salmon to pan and let simmer in the sauce. Spoon sauce over salmon and let cook 3 to 4 minutes more. Garnish with parsley and serve.

SALMON SLIDERS WITH SUN-DRIED TOMATO SPREAD

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.

GRILLED SALMON WITH SUN-DRIED TOMATO BUTTER (CALIFORNIA)

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.

SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA

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.

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
• In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.