Roasted Salmon Quesadillas
One of Those Heart-Healthy Recipes for Salmon That's Easy, Too
Unlike most quesadilla recipes, this one uses fresh salmon and a cucumber salsa, for a unique, healthy and tasty twist.
The homemade cucumber tomato salsa really makes this recipe delicious, because cucumber pairs so well with salmon. But if you're in a hurry, these quesadillas taste great with any kind of good-quality jarred tomato salsa, too. Or you can make a simple tomato salsa, too.
Although this recipe appears to have a lot of fat, it is really mostly the heart-healthy kind of omega-3 fatty acids from the salmon. In fact, this is an excellent salmon recipe for people who don't normally like salmon.
If you don't have access to wild salmon, simply use canned salmon or try this salmon quesadillas recipe.
Fresh Roasted Salmon Quesadillas
- 3/4 lb fresh salmon fillet (preferably wild)
- kosher salt and freshly-ground black pepper to taste
- 2 cups homemade cucumber tomato salsa or your favorite jarred tomato salsa
- 1/4 cup non-fat sour cream
- 2 tsp. extra virgin olive oil
- 4 9-inch regular or whole wheat flour tortillas
- 1 cup shredded low-fat cheddar or Monterey Jack cheese
Preheat oven to 400 degrees F. Season salmon fillet on both sides with kosher salt and pepper. Spray a cookie sheet or baking sheet with nonstick cooking spray. Place salmon fillet on baking sheet and roast 15 minutes or until it flakes easily with a fork. Remove from oven and allow to cool completely. Shred salmon with a fork, discarding the skin and any bones you see. Set aside.
In a small mixing bowl, combine 1 cup of the cucumber tomato salsa with the sour cream. Season with salt and pepper to taste.
Heat the olive oil in a nonstick skillet over medium heat. Place one tortilla in the bottom of the skillet. Top half of the tortilla with one-quarter of the shredded salmon, one-quarter cup of the salsa-sour cream mixture, and one-quarter cup of the cheese. 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 the remaining three tortillas and fillings.
Cut each quesadilla into three triangles. Serve immediately with remaining cucumber tomato salsa and guacamole.
Makes 4 salmon quesadillas.
Per quesadilla: 351 calories, 13 g fat (3 g saturated fat), 52 mg cholesterol, 29 g carbohydrate, 1 g fiber, 29 g protein, 11% vitamin A, 14% vitamin C, 24% calcium, 11% iron
You may also be interested in these heart-healthy Mexican recipes:
- Barbecued Chicken Quesadillas
- Hot Dog Quesadillas
- Shrimp Quesadillas
- Black Bean Dip
- 7 Layer Mexican Dip
- 3 Layer Mexican Dip
- Mini Steak Fajitas
- Zesty Guacamole Salsa
- Guacamole with Tomatillos
- Avocado Salsa Recipe
- Roasted Red Pepper and Black Bean Dip
