Salmon and Vegetable Quesadilla


Weekly dinners can be easy…with just some of the basics on hand. Tuna and salmon are staples in my cupboard, and with your basic fresh vegetables in the crisper, it’s easy to put together this delicious meal for one or for your family.

With fresh tomato salsa and sour cream if you have it, quesadillas are easy and satisfying…. 🙂

Ingredients

2 totillas wraps
1 can pink salmon, drained, skin and bones removed
1/4 cup grated havarti cheese ( cheedar or any other cheese )
1 tbsp mayonnaise
1 small carrot, thinly sliced
1 clove garlic, finely chopped
1 tsp chillies ( bottled )
1/4 greeen pepper, thinly sliced
1/2 onion, chopped finely
1 sprig of fresh basil, chopped or 1 tsp dried
1 sprig fresh chopped parsley or 1 tsp dried
1 stalk celery, finely sliced
3-4 mushrooms, thinly sliced
2-4 tbsp extra virgin olive oil

Salsa

1 sprig fresh chopped basil ( or 1/2 tsp dried )
fresh lemon, squeezed
1 small cloves garlic, chopped finely
1/3 cup chopped cucumber
1 tomato, chopped finely
black pepper to taste
2 tsp virgin oil

Prepare

In a skillet add the virgin oil and chopped vegetables, herbs and pepper. Saute for a few minutes until cooked el dente. Remove and set aside. Drain and clean salmon and in a bowl mix in mayonnaise. Add the ingredients for the fresh tomato salsa, stir and refrigerate.

In a skillet add a small amount of the virgin oil, heat slightly and place one of the wraps onto the skillet. With a spoon, spread the salmon mixture onto the tortilla.

Leave an edge as the mixture will spread when cooked. Top the salmon mixture with the fresh vegetables and herbs, chillies and top with cheesed before placing the second tortilla on top. Let cook for 5 minutes or until the bottom is golden brown.

Use a dinner plate face down onto the quesadilla and flip over onto the plate. Slide back on to the skillet, cooking the second side till golden brown. Use a spatua to press down the wrap slightly.

When browned on both sides, remove and let cool for a few minutes before slicing.

Cut into four slices and serve hot with fresh tomato salsa garnish with lemon and parsley. ( Sour cream is optional but a nice addition. )

Serves 1 -2


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