Salmon and Seasonal Veggie Quesadilla

Quesadillas, made with tortillas can be filled with just about any ingredients. I wanted to try something different for my cooking class and this turned out to be very flavorful. The salmon is prepared in advance with a spice rub making it a simple, time saving appetizer or meal.

Makes 4 quesadillas

Ingredients:

For the Salmon:

  • 8 ounces salmon filet, skin removed
  • 2 tablespoons olive oil
  • Spice rub ( I added a little cracked coriander to the mix)

    For the quesadillas

  • 5 tablespoons vegetable oil
  • 1 cup zucchini and yellow squash, diced
  • Kosher salt and freshly ground black pepper
  • 1 large red bell pepper, seeded and diced
  • 1 medium onion, peeled and diced
  • 8 ounces goat cheese
  • 8 large tortillas

    Instructions:

    Position oven rack in the center of the oven and preheat to 450 degrees F. Prepare spice rub.

    Rub salmon with olive oil and spice rub on both sides. Season with Kosher salt. Place into a roasting pan and roast salmon until medium rare. Remove from pan, cool. Cut into bite size pieces.

    Combine squash, red bell pepper and onion and place onto roasting pan. Add vegetable oil, season with salt and pepper. Roast until vegetables are tender.

    Assemble quesadillas: Lightly oil quesadilla cooking pan. Place one tortilla into cooking pan and top with ½ cup vegetables, ¼ of the salmon pieces, ¼ of the cheese, then top with another tortilla. Lower lid and cook until browned. Repeat with remaining tortillas. Remove and cut into wedges.

    Serve with Mango Ancho Chili Salsa

    Cooking Wiser
    Make the salmon in advance and serve over lettuce greens with a ranch dressing or serve as the main dish with a side of corn and black beans. Use the left overs for the quesadillas.