These Alaskan Salmon and Grilled Vegetable Quesadillas are easy to make and delicious to serve for lunch or dinner with family or for hosting guests.
PREP: 10 MINUTES | COOK: 10 MINUTES | SERVES: 4 TO 6
- Nonstick cooking spray
- 1 medium zucchini, halved lengthwise and sliced
- 8 oz. sliced mushrooms
- 1⁄2 onion, thinly sliced
- 1/2 to 1 teaspoon salt, to taste
- 1 teaspoon garlic powder
- 1⁄2 teaspoon ground cumin
- 4 large (burrito-size) tortillas (Tortilla Land are my favorite!)
- 8 oz. shredded sharp cheddar cheese
- 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional-pack Alaska Salmon or 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
- Pico de Gallo sauce, guacamole or sour cream, as desired for dipping/topping
Spray-coat a very large (10- to 12-inch) non- stick skillet, then warm over medium-high heat.
Add zucchini, mushrooms and onions; cook and stir until onion softens, about 3 to 5 minutes. Sprinkle on salt, garlic powder and cumin; stir to coat.
Remove vegetables from pan; wipe out pan with a paper towel. Re-coat pan with cooking spray.
For each quesadilla, place a tortilla in the pan (or spray-coated nonstick griddle). Sprinkle 2 oz. cheese over tortilla.
Sprinkle on and spread half of the drained salmon chunks over cheese.
Spread 1/2 of the vegetables over salmon.
Sprinkle on 2 oz. cheese, then top with another tortilla. Heat the skillet over medium-low heat.
Cook 3 to 5 minutes on each side until golden brown. Repeat for second quesadilla.