The net effect of stuffing a quesadilla with rich-tasting salmon, fiery kimchi, sweet pineapple, and a creamy avocado spread? Wow. Here, the half-moon quesadilla method better keeps all the contents from spilling out in the absence of cheese.
1 ripe avocado
Juice of 1 lime
1/2 lb (227 g) cooked wild salmon, thinly sliced
1 cup (250 mL) chopped pineapple
1 cup (250 mL) chopped kimchi
2 green onions, thinly sliced
4 – 8 in (20 cm) organic whole wheat or gluten-free tortillas
In small bowl, mash together avocado and lime juice.
Heat skillet over medium heat. Spread one-quarter of avocado on tortilla, leaving a 1/2 in (1.25 cm) border. Place one-quarter of salmon, pineapple, kimchi, and green onions on bottom third of tortilla and then fold tortilla over from top to enclose toppings.
Heat quesadilla for 1 1/2 minutes, or until bottom of tortilla is darkened and crispy. Carefully flip and cook for about 1 1/2 minutes more. Repeat with remaining tortillas and fillings.
Each serving contains: 393 calories; 19 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 39 g total carbohydrates (7 g sugars, 8 g fibre); 381 mg sodium
Choose salmon wisely
Check that the salmon you are about to purchase is sustainably caught or farmed (in land-based closed-containment). If in doubt, check Ocean Wise’s Seafood Items Listing under Salmon for confirmation. oceanwise.ca/seafood
source: “Dinner Worthy Quesadillas“, alive #391, May 2015