 Grilled Salmon Quesadillas with Cucumber Salsa
Makes 4 servings
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Image © Publications International, Ltd.
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Grilled Salmon Quesadilla with Cucumber Salsa
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Ingredients
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1
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medium cucumber, peeled, seeded and finely chopped
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1/2
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cup green or red salsa
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1
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(8-ounce) salmon fillet
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3
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tablespoons olive oil, divided
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4
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(10-inch) flour tortillas, warmed
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6
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ounces goat cheese, crumbled or 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
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1/4
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cup drained sliced pickled jalapeño peppers
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Prep and Cook Time
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20 minutes
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1. Prepare grill for direct cooking. Combine cucumber and salsa in small bowl; set aside.
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2. 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.
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3. 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.
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4. Grill quesadillas over medium-hot coals until browned on both sides and cheese is melted. Serve with Cucumber Salsa.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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475
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Total Fat
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30 g
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Cholesterol
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75 mg
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Carbohydrate
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24 g
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Fiber
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<1 g
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Protein
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28 g
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Sodium
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711 mg
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Dietary exchanges
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1 Starch
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2 Vegetable
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3 Meat
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4 Fat
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Printed
from fbnr.com
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