Best Salmon Quesadillas Recipes

SALMON QUESADILLAS

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.

SMOKED SALMON QUESADILLAS

Steps:

• In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.

SMOKED-SALMON QUESADILLAS WITH WARM TOMATOES AND ARUGULA

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 - 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.

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.

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.

BLACK-BEAN QUESADILLAS WITH SMOKED SALMON

Steps:

• To make the salsa, pulse the tomatillas in a food processor until well combined. Set aside.
• To make the quesadillas, gently combine the hot beans, the oil, lime juice, salt, garlic, scallions and pepper to taste. Keep warm. Spread about 2 tablespoons of goat cheese over half of each tortilla. Using a heaping 1/4 cup of the bean mixture for each tortilla, press the beans into the goat cheese. Trim the salmon slices to fit half of the tortilla and lay the slices with the trimmings over the beans. Fold the tortilla in half and press the sides together. Set aside.
• To make the salad, whisk together the juices and mustard. Whisk in the walnut oil, salt and pepper. Place the arugula in a bowl and toss with the yellow peppers. Toss with the dressing.
• Heat a large nonstick skillet. Working in batches, cook the quesadillas until browned and heated through, about 1 to 1 1/2 minutes per side. Cut each into 3 triangles.
• Spoon a little of the salsa onto the center of 6 large plates. Place 3 quesadilla triangles around the salsa. Arrange the salad in a circle around the edge of the plates and serve immediately.

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.

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.

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.

HOT SMOKED SALMON WITH GRILLED PEACH AND BASIL VINAIGRETTE AND GRILLED PEACH QUESADILLAS

Steps:

• Grilled Peach Vinaigrette: Place peach halves over medium hot grill for 10 minutes, turning once. Remove from the grill and place in blender. Grill onion slices for 6 minutes, turning once. Remove from grill and place in blender. Add basil, lemon juice, vinegar and honey to blender and blend until smooth.
• Grilled Peach Quesadillas: Lightly oil (brush or spray) both sides of tortillas. Place tortillas on grill over medium low heat and crisp one side for about 2 to 3 minutes. Remove from heat. Place 6 tortillas crisp side up. Divide the cheese, peaches, onions, jalapenos, basil and cilantro equally, and spread evenly, among the 6 tortillas. Stack half of these tortillas on top of the remaining half. Top with a final layer of the 3 remaining tortillas with the crisp side placed down on the inside. Sprinkle chile powder on the outside of the tortillas and place on the grill, chile side down. Grill until golden brown, about 3 to 4 minutes. Sprinkle chile powder on top of the tortillas and turn. Grill the other side for 3 to 4 minutes until golden brown and the cheese is melted. Cut each quesadilla into 4 wedges.
• Hot Smoked Salmon: Mix lime juice, honey, and chipotle powder in a small bowl to form marinade. Place salmon in shallow pan and pour marinade over. Allow to sit for 15 minutes. Build a smokey fire by adding smoked hickory chips to medium hot coals. Place salmon on grill and close the top. Cook for 5 minutes and then turn and cook for 5 minutes more with the top closed. Remove the salmon and serve with a small bunch of watercress, peach vinaigrette and quesadillas.