Oven Baked Smoked Salmon Pepper Pesto Tortilla Recipes

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

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.

Steps:

• In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
• Bake in a 375F oven for 30 minutes.
• If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
• Serve with your favourite crackers, veggies or small toasts.

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan; drizzle with orange and lemon juices., In a small bowl, mix remaining ingredients; sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.