Ingredients
- 2 2 3.3 lb. pouches or 64 oz. cans* red or pink
- Alaska Salmon, drained
- 1 lb. 1 lb. (6 ea.) ciabatta loaves, sliced in half
- 1 cup 1 cup olive oil
- 1/4 cup 1/4 cup rosemary, dried, lightly crushed
- 1/4 cup 1/4 cup butter, unsalted, softened
- 3 cups 3 cups red onion, sliced 1/4
- 8 oz. 8 oz. (2 cups) Parmesan cheese shavings
- Freshly ground black pepper, as needed
- Basil leaves for garnish
- Capers for garnish
- *For canned, remove skin and bones
Servings:
Units:
Instructions
- In large bowl, gently break drained salmon into large chunks. Set aside.
- Preheat oven to 400F. Place bread cut side up on sheet pan. Brush bread with olive oil and sprinkle with rosemary. Bake 5-6 minutes, until
- lightly toasted. Set aside.
- Saut onions in butter until soft and golden brown. Arrange 1/2 cup salmon chunks on top of each ciabatta half and top with 1/2 cup onions.
- Return to oven and heat for 2-3 minutes. Cut each piece into quarters.
- To serve, top each half with 2 Tbsp. Parmesan shavings and freshly ground black pepper. Garnish with basil leaves and capers. Serve warm.
- Tips:
- Grill onions instead of sauting; toast bread directly on grill. Spread toasted ciabatta halves with sundried tomato pesto. Top salmon
- chunks with strips of red, yellow and orange roasted bell peppers.
Share this Recipe
