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Grilled Salmon Quesadillas with Cucumber Salsa

Yield 4 servings


  • 1 (3/4-inch-thick) salmon fillet (about 8 ounces)
  • 8 (6-inch) flour tortillas
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup (2 ounces) goat cheese, crumbled
  • 2 fresh jalapeño peppers, seeded and thinly sliced
  • Cucumber Salsa
  • Garnish: fresh cilantro sprigs

How to Make It

  1. Grill salmon, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side, until fish flakes with fork. Cool; and flake.

  2. Spoon salmon evenly over 4 tortillas; top evenly with cheeses and pepper slices, cover with remaining tortillas.

  3. Cook tortillas in a large nonstick skillet over high heat 1 minute on each side or until tortillas are lightly browned and cheese melts. Cut each into 4 triangles, and top with Cucumber Salsa and fresh cilantro sprigs, if desired.