Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas Recipe

Name: Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
Place peach halves over medium hot grill for 10 minutes, turning once.
2
Remove from the grill and place in blender.
3
Grill onion slices for 6 minutes, turning once.
4
Remove from grill and place in blender.
5
Add basil, lemon juice, vinegar and honey to blender and blend until smooth.
6
Lightly oil (brush or spray) both sides of tortillas.
7
Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes.
8
Remove from heat.
9
Place 6 tortillas crisp side up.
10
Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas.
11
Stack half of these tortillas on top of the remaining half.
12
Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside.
13
Sprinkle chile powder on the outside of the tortillas and place on the grill, chile side down.
14
Grill until golden brown, about 3 to 4 minutes.
15
Sprinkle chile powder on top of the tortillas and turn.
16
Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted.
17
Cut each quesadilla into 4 wedges.
18
Mix lime juice, honey, and chipotle powder in a small bowl to form marinade.
19
Place salmon in shallow pan and pour marinade over.
20
Allow to sit for 15 minutes.
21
Build a smokey fire by adding smoked hickory chips to medium hot coals.
22
Place salmon on grill and close the top.
23
Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed.
24
Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large ripe peaches, halved and seeded, 1/2 red onion, sliced, 3 tablespoons minced basil, 2 tablespoons fresh lemon juice, and more.

Yes, Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Smoked Salmon with Grilled Peach and Basil Vinaigrette and Grilled Peach Quesadillas

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