Smoked Salmon Quesadillas With Warm Tomatoes And Arugula Recipes

CREAMY PASTA WITH SMOKED SALMON, ARUGULA AND LEMON

Steps:

• Bring a large pot of salty water to a rolling boil. Add the pasta. While it cooks, combine in a large serving bowl the yogurt, salmon, garlic, lemon zest and juice, arugula and dill. Just before the pasta is finished cooking, scoop out 1/2 cup pasta water and reserve.
• Drain the pasta and slide it into the bowl. Using two spoons, toss the pasta and sauce as you would a salad. If the sauce is too thick, add a little of the reserved pasta water. Season to taste with salt and grind a generous amount of pepper on top.

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F.
• Liberally butter a 9-inch tart pan with a removable base.
• For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
• On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
• For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
• In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
• Cut the tart into wedges. Serve warm or chilled.

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.

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 half with half of th 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 for 3-4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON

Steps:

• To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
• To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
• To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
• Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
• Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

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 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.