Salmon Cream Cheese Alfredo Flatbread

Preparation Time:

15 minutes

Number of Servings:

Ingredients:

Morey’s Frozen Marinated Wild Pacific Salmon, Seasoned Grill- 6 portions

½ cup (4 oz.) Milk, half-and-half, or cream

2 Tbsp. (4 large cloves) Garlic, minced

1, 8-ounce package Cream cheese

1 1/3 cups, divided, Shredded Parmigiano Reggiano

2 Tbsp. Olive Oil or Vegetable Oil

1 large Red onion, sliced in very thin 2” strips

2 Tbsp. non-pareil capers, well drained, optional

6 pieces Flatbread, 11.2 ounce package

6 Tbsp. Chives, fresh, minced

½ cup+ Fresh Mozzarella cheese, shredded, optional

Instructions:

Preparation and Assembly
• Preheat oven to 350°

• Remove 3 pieces of frozen salmon from box. Place fish skin side down in wrapper on microwave safe plate. Poke 2 small holes in each bag. Cook on high for 2 – 2 ½ minutes only. Remove plate from microwave, remove fish from bags, reserving the sauce in medium size bowl. Remove fish skin using a small knife and slice fish into ½” thick slices. Wisk reserved sauce with a fork, pour over sliced salmon and gently toss. Set aside. Fish will finish baking on flatbread.

• Heat milk, half and half, or cream in small sauce pan over medium high. Whisk in garlic, bring milk to a boil, reduce heat and simmer gently over low heat for 2 to 3 minutes. Whisk cream cheese into hot milk, whisking continuously to melt. Whisk 1 cup of the Parmigiano Reggiano into the hot milk and cheese mixture. Continue whisking until sauce is smooth. Add ½ cup Mozzarella if using. Set aside.

• Heat olive oil in small skillet over high heat. Add sliced onions and sauté over high heat 3 to 4 minutes until onions are caramelized and golden.

• Place the 6-flatbread pieces on 2 or 3 parchment lined cookie sheets. Spread each flatbread with ¼ cup of the reserved cheese sauce, spreading sauce edge to edge evenly. Arrange a portion of sliced salmon over each flatbread, add a portion of the onion, ½ tablespoon of capers per flatbread if using, and sprinkle with the remaining Parmigiano Reggiano. Top each flatbread with additional mozzarella cheese if using.

• Bake in pre-heated oven 12 to 15 minutes. Edges of bread will begin to turn light golden brown, but bread will still be soft and flexible. Remove from oven and sprinkle each flatbread immediately with fresh chives. Allow flatbread to sit 1 to 2 minutes on cookie sheets to crisp. Cut into pieces. Sprinkle with cracked black pepper and salt if desired. Serve hot.

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