Thursday, July 15, 2010

Salmon Quesadilla with Corn & Avocado Salsa

This recipe basically sums up all my favourite things: salmon, Mexican cuisine, lime, avocado... it's got everything I love, and nothing I don't. I hope you'll enjoy it too.

1 cob of corn (cooked), kernels sliced off
2 roma tomatoes, diced
1/4 c. red onion, diced
1 tsp. cilantro, chopped
1 avocado, diced
1 tsp. lime juice

1 small salmon fillet, skin removed
olive oil
2 tsp. cumin
salt & pepper
4 tsp. lime juice

grated cheese (I used Edam)
tortilla (I used a black bean & salsa flavoured tortilla)

Combine the salsa ingredients and set aside. Cut salmon filet into two pieces (so that each piece will fit in a folded tortilla.) Drizzle with olive oil. Combine cumin, chipotle powder, salt, pepper, and lime juice. Brush over both sides of the filets, and cook in a hot grill pan for 3-4 minutes per side. Lay out two tortillas and put some grated cheese on the bottom half of each one. Place a salmon filet on top of the cheese so that it melts a little. Top with salsa and fold each tortilla in half. Slice each quesadilla into two pieces, and serve.
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