64 oz. of cooked Coho Salmon
1 lb. (6 ea.) ciabatta loaves, sliced in half
1 cup olive oil
1/4 cup rosemary, dried, lightly crushed
1/4 cup butter, unsalted, softened
3 cups red onion, sliced 1/4"
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
Grill onions instead of sautéing; 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.
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