Recipe courtesy of Jack McDavid
Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1266
- Total Fat
- 69
- Saturated Fat
- 25
- Carbohydrates
- 79
- Dietary Fiber
- 11
- Sugar
- 46
- Protein
- 85
- Cholesterol
- 240
- Sodium
- 2096
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
Grilled Peach Vinaigrette:
4 large ripe peaches, halved and seeded
1/2 red onion, sliced
3 tablespoons minced basil
2 tablespoons fresh lemon juice
6 ounces rice wine vinegar
1 tablespoon honey
Grilled Peach Quesadillas:
9 (6-inch) tortillas
4 large ripe peaches; peeled, seeded and sliced 1/2-inch thick
1 red onion, sliced very thin
2 jalapeno peppers, seeded and sliced thin
1/4 cup basil chiffonade
1/4 cup cilantro
2 1/2 cups grated havarti cheese
Chile powder
Hot Smoked Salmon:
4 (10 ounce) salmon fillets, 2 inches thick
2 tablespoons lime juice
2 tablespoons honey
1/2 teaspoon chipotle powder
Salt and pepper, to taste
Directions
- Grilled Peach Vinaigrette: Place peach halves over medium hot grill for 10 minutes, turning once. Remove from the grill and place in blender. Grill onion slices for 6 minutes, turning once. Remove from grill and place in blender. Add basil, lemon juice, vinegar and honey to blender and blend until smooth.
- Grilled Peach Quesadillas: Lightly oil (brush or spray) both sides of tortillas. Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes. Remove from heat. Place 6 tortillas crisp side up. Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas. Stack half of these tortillas on top of the remaining half. Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside. Sprinkle chile powder on the outside of the tortillas and place on the grill, chile side down. Grill until golden brown, about 3 to 4 minutes. Sprinkle chile powder on top of the tortillas and turn. Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted. Cut each quesadilla into 4 wedges.
- Hot Smoked Salmon: Mix lime juice, honey, and chipotle powder in a small bowl to form marinade. Place salmon in shallow pan and pour marinade over. Allow to sit for 15 minutes. Build a smokey fire by adding smoked hickory chips to medium hot coals. Place salmon on grill and close the top. Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed. Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas.