Grilled Salmon Quesadillas With Cucumber Salsa Recipes

SALMON QUESADILLAS WITH SUN-DRIED TOMATOES

Steps:

• Coat a large griddle with cooking spray and preheat to medium-high.
• Arrange 4 tortillas on a flat surface. Top each tortilla with 1/2 cup cheese. Toss salmon with chili powder and place on top of cheese. Top with sliced jalapeno peppers and a second tortilla. Place tortillas on hot griddle and cook 2 to 3 minutes per side, until golden brown and cheese melts.
• In a blender, combine avocado, sun-dried tomatoes and lime juice. Process until smooth. Transfer to a bowl, fold in cilantro and season with salt and pepper. Serve quesadillas with guacamole on the side.

CHICKEN QUESADILLAS WITH AVOCADO-CUCUMBER SALSA

Steps:

• In a bowl, mix together the avocado, cucumbers, red onion, cilantro, lime zest, lime juice, jalapeño, salt and pepper.
• Sandwich some of the chicken and cheese between two tortillas; repeat with the remaining chicken, cheese and tortillas. Brush the top and bottom of each quesadilla lightly with oil.
• Heat a large, nonstick skillet over high heat until very hot. Cook the quesadillas, in batches, if necessary, until the cheese melts and the tortillas are crisp and golden, 1 1/2 to 2 minutes per side.
• Cut into wedges and top with some of the salsa.

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA

Steps:

• Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
• Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
• Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
• To grill salmon using fish basket:
• Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
• To grill salmon without using a basket:
• Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

GRILLED SALMON QUESADILLAS WITH CUCUMBER SALSA

Steps:

• Prepare grill for direct cooking.
• Combine cucumber and salsa in small bowl; set aside.
• Brush salmon with 2 tablespoons oil.
• Grill, covered, over medium-hot coals 5 to 6 minutes per side or until fish flakes when tested with fork.
• Transfer to plate; flake with fork.
• Spoon salmon evenly over half of each tortilla, leaving 1-inch border.
• Sprinkle with cheese and jalapeño pepper slices.
• Fold tortillas in half; brush tortillas with remaining 1 tablespoon oil.
• Grill quesadillas over medium-hot coals until browned on both sides and cheese is melted.
• Serve with Cucumber Salsa.

GRILLED SALMON WITH AVOCADO SALSA RECIPE BY TASTY

Steps:

• In a large bowl, mix oil, salt, pepper, and paprika. Coat the salmon fillets with the marinade and refrigerate for 30 minutes.
• Grill the salmon on an 11 inch (28 cm) griddle pan on high heat for two minutes on each side.
• In a separate bowl, lightly toss avocados, ¼ red onion, the juice from one lime, 1 tablespoon olive oil, and salt to taste.
• Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro.
• Enjoy!

SALMON QUESADILLAS

Steps:

• In a skillet, saute garlic in oil until fragrant. Stir in the salmon, basil and pepper; heat through., Meanwhile, spread butter over one side of each tortilla. Place tortillas on a griddle, buttered side down. Sprinkle one half of each tortilla with 1/4 cup cheese and a fourth of the salmon; top each with 1/4 cup cheese. Fold other half over filling., Cook over medium heat 1-2 minutes on each side or until golden brown and cheese is melted. Cut each into wedges; serve with guacamole or salsa.

GRILLED SALMON AND CUCUMBERS

Steps:

• In a small bowl, stir together feta, lemon juice, dill, and 2 tablespoons oil.
• Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Brush salmon with oil and season with salt and pepper. Place salmon, skin side up, on grill and cook until opaque throughout, 8 to 10 minutes, flipping once. Transfer to a plate and tent with foil. Lightly brush cucumbers with oil and season with salt and pepper. Working in batches if necessary, grill cucumbers until slightly softened and browned, 1 to 2 minutes per side. Top salmon and cucumbers with feta mixture and serve.

SALMON QUESADILLAS

Steps:

• In skillet, saute garlic in oil until tender.
• Then stir in basil, pepper, and salmon.
• Cook over med.
• Heat until heated through, then spread butter over one side of each tortilla.
• Place tortillas butter side down on griddle and sprinkle each one with 1/2 cup cheese.
• Spread 1/2 cup salmon mix over 1/2 of each tortilla.
• Fold over and cook on low for a couple of minutes on each side.
• Cut into wedges.

GRILLED SALMON WITH CUCUMBER VINAIGRETTE

Steps:

• Scrub the cucumber, but do not peel it. Cut off the ends, and cut the cucumber in half. Seed, and dice into 1/2 inch cubes.
• Chop the onion, and combine all the ingredients except the salmon in a food processor. Process until coarsely pureed. Refrigerate while preparing the salmon.
• Prepare stove-top grill. Grill the salmon, following the Canadian rule: measure at the thickest part and grill 8 to 10 minutes to the inch.
• Serve with the cucumber vinaigrette.