SALMON QUESADILLAS
"I like simple recipes that get me out of the kitchen fast, so my husband and I can spend more time with our two boys," comments Heidi Main of Anchorage, Alaska. "These super-quick wedges are always a hit...and a tasty change of pace from salmon patties."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.
Nutrition Facts : Calories 664 calories, Fat 39g fat (19g saturated fat), Cholesterol 142mg cholesterol, Sodium 1264mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.
HEART-HEALTHY SALMON QUESADILLAS
Canned wild salmon, whole wheat tortillas and nutrient-rich kale make this salmon quesadilla recipe an easy and nutritious heart healthy dinner. These quesadillas are a perfect go-to recipe when you don't have a lot of time to cook. Most of the ingredients are items you probably already have on hand: canned salmon, shredded cheese, and tortillas. Whole wheat tortillas are best for this quesadilla recipe, since they add quite a bit of fiber. But if you can't find whole wheat tortillas, feel free to substitute regular flour tortillas, low-carb tortillas or even spinach tortillas. If you don't have kale, feel free to substitute spinach. But if you can get it, it's worth it to use the kale, because it is just packed with nutrients.
Provided by kellymbrown
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 110.5, Fat 5.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 699.4, Carbohydrate 1.9, Fiber 0.3, Sugar 0.1, Protein 13.8
GRILLED SALMON QUESADILLAS WITH CUCUMBER SALSA
Make and share this Grilled Salmon Quesadillas With Cucumber Salsa recipe from Food.com.
Provided by kellymbrown
Categories Summer
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 556.5, Fat 30.9, SaturatedFat 12, Cholesterol 59.5, Sodium 1044.7, Carbohydrate 42.2, Fiber 3.3, Sugar 4.9, Protein 27.6
SMOKED SALMON QUESADILLA
Indoor: Prepare quesadillas as directed. In a skillet large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed.
Provided by Sandra Lee
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA
Categories Fish Leafy Green Tomato Appetizer Breakfast Brunch Lunch Salmon Avocado Arugula Summer Tortillas Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Soak sliced onion in a bowl of ice and cold water 15 minutes, then drain well and pat dry.
- While onion soaks, stir together cheeses, chives, zest, and pepper in a bowl with a rubber spatula until combined well.
- Spread about 1 1/2 tablespoons cheese mixture evenly over each of 2 tortillas (keep remaining tortillas covered with plastic wrap). Top 1 tortilla with an even layer of salmon, covering cream cheese completely, then top with other tortilla, cheese side down. Make 5 more quesadillas in same manner, then stack on a plate and chill, covered with plastic wrap, until ready to heat.
- Halve, pit, and peel avocado, then cut lengthwise into 1/8-inch-thick slices. Lightly brush avocado slices with lemon juice.
- Heat griddle over high heat until very hot, then reduce heat to moderate. Lightly brush 2 quesadillas on both sides with some oil, then toast on griddle (1 at a time if necessary) until undersides are golden with some blackened spots, about 1 minute. Flip quesadillas over with a spatula and toast until undersides are golden with some blackened spots, 1 to 2 minutes, then transfer to a baking sheet, arranging in 1 layer, and cover with foil to keep warm. Toast remaining quesadillas in same manner, using a second baking sheet.
- Heat remaining oil in a 12-inch heavy skillet over high heat until hot but not smoking, then cook tomatoes, stirring occasionally and seasoning with salt and pepper, until just beginning to soften, about 1 minute.
- Transfer quesadillas to plates, then top with onion, avocado, tomatoes, and arugula.
SALMON QUESADILLAS
Make and share this Salmon Quesadillas recipe from Food.com.
Provided by Amy Madden
Categories High Protein
Time 20m
Yield 12 wedges, 4 serving(s)
Number Of Ingredients 8
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
Make and share this Salmon Quesadillas recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet saute garlic in oil, stir in salmon, basil and pepper. Cook over medium heat until heated through then put in a bowl.
- spread butter over one side of each tortilla. Place tortillas, buttered side down, on skillet.
- sprinkle each with 1/2 cup cheese. Spread 1/2 cup of salmon mixture over half of each tortilla. Fold over and cook on low for 1-2 minutes on each side.
- cut into wedges and serve.
Nutrition Facts : Calories 454.1, Fat 25, SaturatedFat 12.1, Cholesterol 125.2, Sodium 1153.3, Carbohydrate 20.8, Fiber 1.9, Sugar 0.6, Protein 36.7
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- In a large mixing bowl combine the salmon, salsa, black beans, cilantro, cumin, salt and pepper. Set aside.
- Heat a large skillet over medium heat, put one tortilla in the skillet then sprinkle 1/4 cup of cheese then put the salmon mixture on top and then close the quesadilla with another tortilla on top. Cook the quesadilla until the cheese melts and it is golden brown. This takes me about 2-3 minutes per side.
- Remove from the heat and drizzle the avocado cream sauce on the quesadilla and garnish with freshly chopped cilantro.
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