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Wild Alaska Salmon on Rosemary Parmesan Ciabatta

Wild Alaska Salmon on Rosemary Parmesan Ciabatta
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Servings
24
Servings
24
Wild Alaska Salmon on Rosemary Parmesan Ciabatta
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
24
Servings
24
Instructions
  1. In large bowl, gently break drained salmon into large chunks. Set aside.
  2. 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
  3. lightly toasted. Set aside.
  4. 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.
  5. Return to oven and heat for 2-3 minutes. Cut each piece into quarters.
  6. To serve, top each half with 2 Tbsp. Parmesan shavings and freshly ground black pepper. Garnish with basil leaves and capers. Serve warm.
  7. Tips:
  8. Grill onions instead of sauting; toast bread directly on grill. Spread toasted ciabatta halves with sundried tomato pesto. Top salmon
  9. chunks with strips of red, yellow and orange roasted bell peppers.
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