Serves: 24 (6″ each)
2 3.3 lb. pouches or 64 oz. cans* red or pink Alaska Salmon, drained
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
In large bowl, gently break drained salmon into large chunks. Set aside.
Preheat oven to 400°F. Place bread cut side up on sheet pan. Brush bread with olive oil and sprinkle with rosemary. Bake 5-6 minutes, until lightly toasted. Set aside.
Sauté 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. Return to oven and heat for 2-3 minutes. Cut each piece into quarters.
To serve, top each half with 2 Tbsp. Parmesan shavings and freshly ground black pepper. Garnish with basil leaves and capers. Serve warm.
Tips:
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.