Salmon Alfredo Flatbread

WITH WILD SALMON SEASONED GRILL

Take your flatbreads to the next level with our seasoned salmon, three cheeses, fresh herbs and crispy flatbread; this recipe will work as an appetizer or lunch.

Serving Size: 6
Prep Time: 15 Minutes
Drink Pairings:
Pilsner

Prosecco

Tom Collins

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Preparation Instructions

STEP 1: Preheat oven to 350°F

STEP 2: Place Seasoned Grill Salmon skin-side down in wrapper on microwave-safe plate. Poke 2 small holes in each bag. Cook on high for 2 1/2 minutes. Remove plate from microwave, remove fish from bags. Reserve the sauce in medium-size bowl.

STEP 3: Remove fish skin and slice fish into 1/2″ thick slices. Whisk reserved sauce with a fork, pour over sliced salmon and gently toss. Set aside. Fish will finish baking on flatbread.

STEP 4: Heat cream in small saucepan over medium heat. Whisk in garlic, bring to a low boil, reduce heat and simmer gently over low heat for 2 to 3 minutes.

STEP 5: Whisk cream cheese into cream, mixing continuously to melt. Whisk 1 cup of Parmigiano Reggiano into cheese mixture. Continue whisking until sauce is smooth. Add 1/2 cup mozzarella. Remove sauce from heat and set aside.

STEP 6: Heat olive oil in small skillet over high heat. Add sliced onions and sauté over medium-high heat 3 to 4 minutes until onions are caramelized and golden.

STEP 7: Place the flatbread on parchment-lined cookie sheets.

STEP 8: Spread each flatbread with 1/4 cup of cheese sauce. Arrange a portion of sliced salmon over each flatbread, add onion, 1/2 tablespoon of capers per flatbread, and sprinkle with remaining Parmigiano Reggiano. Top each flatbread with additional mozzarella.

STEP 9: Bake for 12 to 15 minutes until edges of bread begin to turn light golden brown.

STEP 10: Top each flatbread immediately with fresh chives. Allow flatbread to sit 1 to 2 minutes on cookie sheets to crisp.

STEP 11: Season with fresh pepper and salt to taste. Serve hot.