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Charred Corn, Salmon, and Yogurt Quesadillas with Chimichurri

Serves 4.

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    Charred Corn, Salmon, and Yogurt Quesadillas with Chimichurri

    Quesadillas make a quick, complete meal for a busy weeknight or relaxed weekend, no matter the month. Frozen corn acts as a sunny, year-round dinner solution, sparking memories of summer. And, a verdant chimichurri will make your heart healthy (thanks to the omega-3s in the salmon). This unique pairing is guaranteed to hold you over until shorts weather returns.

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    Charred Corn, Salmon, and Yogurt Quesadillas with Chimichurri

    Ingredients

    • 2 boneless, skinless wild salmon fillets
    • 1 Tbsp (15 mL) lemon juice
    • 1 cup (250 mL) packed fresh parsley or cilantro, stems included
    • 1 garlic clove, minced
    • 4 Tbsp (60 mL) extra-virgin olive oil, divided
    • 2 Tbsp (30 mL) red wine vinegar
    • 2 Tbsp (30 mL) unsalted butter or coconut oil, divided
    • 1 cup (250 mL) frozen, defrosted corn
    • 1/4 tsp (1 mL) ground black pepper
    • 1/2 cup (125 mL) plain Greek yogurt
    • 4 large organic whole grain or gluten-free tortillas

    Nutrition

    Per serving:

    • calories739
    • protein48g
    • fat45g
      • saturated fat15g
      • trans fat0g
    • carbohydrates37g
      • sugars4g
      • fibre4g
    • sodium447mg

    Directions

    01

    Preheat oven to 400 F (200 C). Line baking sheet with parchment paper.

    02

    Add salmon to prepared baking sheet, coat with lemon juice, and roast for 15 to 20 minutes, until cooked through. Flake into pieces.

    03

    For the chimichurri, in food processor, blend parsley, garlic, 3 Tbsp (45 mL) olive oil, and vinegar until smooth. Cover and refrigerate until ready to use.

    04

    For the charred corn, melt butter or coconut oil over medium heat in large cast iron skillet. Add corn and black pepper. Sauteu0301 until browned, about 3 to 5 minutes.

    05

    To assemble, spread yogurt over surface of each tortilla leaving a half-inch border. To half of each tortilla, divide flaked salmon and corn. Fold in half.

    06

    In the same large cast iron skillet, heat 1 Tbsp (15 mL) oil over medium (you can divide this amount when cooking each tortilla by using about 1 tsp (5 mL) oil to cook each one). Working in batches, fry tortillas on first side for 2 to 3 minutes until crispy. Carefully flip and cook on other side for 1 to 2 minutes longer.

    07

    Slice into wedges and serve with chimichurri.

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