Salmon Quesadillas Recipes

SALMON QUESADILLAS

Steps:

• In skillet, saute garlic in oil until tender.
• Then stir in basil, pepper, and salmon.
• Cook over med.
• Heat until heated through, then spread butter over one side of each tortilla.
• Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese.
• Spread 1/2 cup salmon mix over 1/2 of each tortilla.
• Fold over and cook on low for a couple of minutes on each side.
• Cut into wedges.

SALMON QUESADILLAS - SIMPLE AND SOOO YUMMY!

Steps:

• Spray a skillet with cooking spray and saute garlic for about 1 minute or until tender but not brown. Stir in salmon, basil and pepper. Cook over medium heat just until warm. (For one less pan to wash I sometimes do this in my microwave in a small glass bowl and it comes out great. Microwaves vary- mine only takes a minute).
• Meanwhile assemble quesadillas: 1 tortilla, a quarter of the cheese, and a quarter of the salmon mixture, fold in half spray pan with cooking spray and cook for 1 to 2 minutes. Spray top of quesadilla and flip. Continue to cook 1 or 2 more minutes or until golden brown. Can also be sprayed and baked all at once on a baking sheet in a 350 degree oven until browned and cheese has melted.
• Cut into wedges and serve.
• Guacamole and sour cream make nice garnishes but these are great as is.

SMOKED SALMON QUESADILLA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Lay out 4 tortillas; spread each with half of the herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
• In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
• In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

SMOKED SALMON QUESADILLA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each half with half of th herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
• In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill for 3-4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

HEART-HEALTHY SALMON QUESADILLAS

Steps:

• Heat 1 teaspoons of the olive oil in a medium (10-inch) nonstick skillet over medium heat.
• Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the kosher salt or sea salt. Remove the kale from the skillet and set aside.
• In a small bowl, mix together the shredded cheeses. Set aside.
• Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet.
• Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture.
• Fold the other half of the tortilla over the filling and cook for one minute, pressing down lightly with the back of a spatula.
• Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.
• Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired.

GRILLED SALMON QUESADILLAS WITH CUCUMBER SALSA

Steps:

• Prepare grill for direct cooking.
• Combine cucumber and salsa in small bowl; set aside.
• Brush salmon with 2 tablespoons oil.
• Grill, covered, over medium-hot coals 5 to 6 minutes per side or until fish flakes when tested with fork.
• Transfer to plate; flake with fork.
• Spoon salmon evenly over half of each tortilla, leaving 1-inch border.
• Sprinkle with cheese and jalapeño pepper slices.
• Fold tortillas in half; brush tortillas with remaining 1 tablespoon oil.
• Grill quesadillas over medium-hot coals until browned on both sides and cheese is melted.
• Serve with Cucumber Salsa.

SMOKED SALMON QUESADILLAS WITH CREAMY CHIPOTLE SAUCE

Steps:

• In a small bowl, mix the first 5 ingredients. In another bowl, mix cream cheese and goat cheese until blended; spread over tortillas. Top half side of each with the salmon, shallots and red pepper; fold over. , Place quesadillas on a greased griddle. Cook over medium heat until lightly browned and cheeses are melted, 1-2 minutes on each side. Serve with sauce; top with cilantro.