Healthy Recipe Series: Salmon Quesadillas

Posted by Eric Twitty on October 17, 2008

Welcome back!

Here is a healthy recipe for one of my favorite foods.

3 tsp. extra virgin olive oil
1 cup kale, stems removed, shredded into bite-sized pieces
1 tsp. sea salt
1/2 cup shredded low-fat cheddar or colby cheese
1/2 cup shredded Asiago cheese
4 8-inch whole wheat tortillas
6 oz. wild salmon filet

Heat 1 tsp. of the olive oil in a medium (10-inch) nonstick skillet over medium heat. Place the kale in the skillet and cook until just wilted, about 4 to 5 minutes. Season with the sea salt. Remove the kale from the skillet and set aside. In a small bowl, mix together the shredded cheeses. Set aside. In a separate skillet, heat 1 tsp. of olive oil over medium-high heat. Sear the 6 oz. salmon filet seasoned with your favorite seasoning. When done, cut into flakes.

Heat the remaining teaspoon of olive oil in the same skillet over medium heat. Place one tortilla in the bottom of the skillet. Top half of the tortilla with 1/4 cup of the kale, one-quarter of the flaked salmon and 1/4 cup of the shredded cheese mixture. Fold the other half of the tortilla over thefilling and cook for one minute, pressing down lightly with the back of a spatula. Using tongs, gently flip the quesadilla over and cook another minute or two, until lightly browned. Repeat with remaining three tortillas and fillings.

Cut each quesadilla into three triangles. Serve immediately with guacamole, tomato salsa and non-fat sour cream, if desired. Makes 4 salmon quesadillas.