Salmon With Fresh Tomato Bruschetta And Pesto Crisped Italian Focaccia Recipes

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

Salmon Pesto Focaccia Sandwiches image

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.

Ingredients

1 (14 3/4 ounce) can salmon
1/2 cup pesto sauce
1/2 cup red onion (finely chopped)
1/3 cup sun-dried tomato (oil-packed & chopped)
4 tablespoons mayonnaise (reduced fat)
2 teaspoons lemon peel (finely shredded)
1 focaccia bread (8-in round or 1 12-in French bread)
romaine lettuce leaf (as desired)

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

Salmon- Pesto Focaccia Sandwiches image

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.

Ingredients

14 3/4 ounces canned salmon or 14 3/4 ounces canned salmon
1/2 cup prepared pesto sauce
1/2 cup sweet onions or 1/2 cup red onion, finely chopped
1/3 cup sun-dried tomato packed in oil, chopped
3 tablespoons mayonnaise (can use reduced fat)
2 teaspoonlemons, zest
1/4 teaspoon salt
1 (8 inch) round focaccia bread or 1 (12 inch) French bread
1 bunch romaine lettuce leaf

TOMATO BRUSCHETTA

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Tomato Bruschetta image

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

SALMON WITH SALSA FRESCA

There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salmon With Salsa Fresca image

Steps:

Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced
1/2 large white onion, peeled and minced
1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley leaves
Juice of 1 or 2 limes, to taste
Freshly ground pepper and salt to taste
1 salmon fillet, about 1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola