Salmon Pesto Focaccia Sandwiches Recipes
QUICK SALMON SALAD
This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.
Provided by LILREDCV
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.
Nutrition Facts : Calories 248 calories, Carbohydrate 2.2 g, Cholesterol 42.6 mg, Fat 17.2 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 3 g, Sodium 570.6 mg, Sugar 0.7 g
SALMON- PESTO FOCACCIA SANDWICHES
Make and share this Salmon- Pesto Focaccia Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place salmon in a medium bowl.
- Add pesto, onion, tomatoes, mayonnaise, lemon zest and salt, mix well.
- Split bread in half, layer lettuce leaves on bottom half of bread, top with salmon mixture and top of the bread.
- Cut into 4 and serve immediatly or wrap in plastic wrap and refrigerate up to 6 hours before serving.
SALMON PESTO FOCACCIA SANDWICHES
I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
- Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
- Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
GRILLED FOCACCIA WITH TOMATO PESTO
Grilled bread loaded with summer flavors is great as an appetizer or a side dish to pasta, salads, or grilled meat. A crowd-pleaser, for sure.
Provided by glickjenn
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium-low heat and lightly oil the grate.
- Place focaccia on a work surface and spread pesto on top. Layer tomatoes over the pesto and sprinkle with Italian cheese blend.
- Place focaccia on grill and cook until cheese is completely melted and tomatoes are warmed through, 5 to 10 minutes. Watch the bottom for burning and move to higher rack if necessary.
- Slice bread into 1-inch strips and enjoy.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 20.6 g, Cholesterol 7 mg, Fat 7.4 g, Fiber 1.6 g, Protein 6.5 g, SaturatedFat 2.4 g, Sodium 342.2 mg, Sugar 0.9 g
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5/5 (3)Servings 2Cuisine FusionCategory Main
- Dry salmon thoroughly with paper towel. Season both sides with salt and pepper. Rub with cornstarch thoroughly and shake off the extra.
- Combine soy sauce, rice wine, and sugar in a small bowl. Slightly grind black pepper over it and mix well.
- Heat oil in a nonstick skillet over medium high heat. When oil is warm, place salmon in the skillet, skin side down. Use a spatula to press the salmon against the skillet, so the skin will not crumble when heated. When the skin side is browned, after about 3 minutes, flip salmon and drizzle sake over it. For thick cuts of salmon, turn to low heat and cook covered until salmon is almost cooked through, about 2 to 3 minutes. For thin cuts, turn to medium heat and cook uncovered until salmon is almost cooked through. Transfer salmon to a plate.
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5/5 (1)Total Time 40 minsCategory Main CourseCalories 544 per serving
- Place cucumber slices in a colander and sprinkle lightly with salt. Let it sweat while you prepare the fish.
- Rinse and pat dry the salmon fillets. Place skin-side down on a foil-lined baking sheet (makes for easy pan cleanup). Do not grease the foil. You want the skin to stick to it when you remove the fillets.
- Preheat your oven to 375 degrees F. Season the fillets with salt and pepper. Dust with blackened seasoning. [Blackened seasoning is a mix of black pepper, cayenne pepper and crushed red pepper flakes among other herbs. If you like it extra spicy, double the amount of seasoning.]
- Place skins on garlic cloves on a piece of foil. Drizzle lightly with olive oil. Wrap up the foil into a tight pouch. Place the pouch alongside the salmon. Roast the salmon and garlic for about 20 minutes or until fish easily flakes. You can also grill the fish if you prefer, it’ll taste even better.
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5/5 (1)Category Main Dish
- Place Alaska salmon in a shallow dish to marinate. In a small bowl, mix together 3 tablespoons soy sauce, honey, rice vinegar, sesame seeds, and garlic. Pour over the salmon and refrigerate for 15–30 minutes, to marinate. Turn once, halfway through, to marinate the other side.
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- Heat your grill to about 375 degrees F and prep your salmon by drizzling each fillet with olive oil and seasoning, to taste, with salt, pepper, garlic powder, and paprika.
- Flip the basket an grill skin-up for approx 8 minute until salmon is a bright pinkish-orange and completely opaque.
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Servings 9Total Time 2 hrs 50 minsEstimated Reading Time 3 minsCalories 306 per serving
- In a large bowl, combine flour and yeast . Drizzle in water and add honey and salt. Stir dough with a wooden spoon until a slightly-sticky dough forms. Cover bowl with plastic wrap and let sit at room temperature overnight or 18-24 hours.
- Once dough has risen, gently spread with pesto and use your fingers to make little indentations all over top.
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