Simple Salmon Quesadillas
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Pacific Northwest wild canned salmon finds a new home inside a classic Southwestern quesadilla.
- 1 6 ounce can boneless, skinless salmon, drained and flaked
- 1/2 medium orange or yellow bell pepper, finely diced (about 1/2 cup)
- 2 oz herbed goat cheese (about 1/4 cup)
- 1 tsp capers, drained
- 2 8-inch whole wheat flour tortillas
- 1 tsp canola oil
- Combine the salmon, bell pepper, goat cheese, and capers in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes.
- Cut each quesadilla in half or quarters and serve.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 141 (38%)
(24%)Total Fat 16g
(29%)Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Total Carbohydrate 29g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.