No, this blog isn’t turning into a cooking blog, but I was so excited about this recipe that I had to share. I don’t really have a lot of time to cook but sometimes I go on “cooking rolls,” where I’ll plan lots of new recipes. We’re trying to eat healthier, so I’m making recipes from Gwyneth Paltrow’s Cleanse Recipes in Redbook. I’m just not disciplined enough to go on a complete cleanse, but if I can make dinner and breakfast healthier, then I’m all for it.
I was SHOCKED that my entire family liked these as much as they did. While both of my kids are fairly adventurous when it comes to food, my son is a total meat guy and my daughter really likes her pasta. But, they loved these quesadillas. Here’s the recipe with my notes:
4-8 brown rice tortilla wraps (I just used whole wheat tortillas)
3 Fillets cooked wild salmon (or two cans of wild-caught) (I bought these filets and marinated them in a mustard marinade*–see below–then broiled them.)
1 small red onion, thinly sliced into half moons
1/4 cup fresh chopped dill (or 2 tbsp dried)
1/2 cup miso-almond sauce*
6 Tbsp. Olive Oil
2 Tbsp. Dijon Mustard
3 Tbsp. Soy Sauce
1/2 Tsp. Minced Garlic
Whisk ingredients together and marinate salmon for 10 minutes before broiling for about 5 minutes on each side.
Miso Almond Paste*
1 cup almond butter
2 garlic cloves
3 tbsp chickpea miso (I used MUCH less, only about 1 tsp. of this and I couldn’t find the chickpea miso, so I used soybean miso)
Juice of 1 lemon
Place into a high-speed blender or food processor with the rest of the above ingredients. Blend well until puréed and a smooth paste is formed.
Place a large griddle or cast iron pan over medium heat with a few small scoops of coconut oil. Gently warm the wraps for 1-2 minutes on each side, to make them more pliable. While warming, chop onions and dill.
Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with miso-almond sauce to desired thickness (I spread a good amount on there). Top with sliced red onion, dill and salmon.
Fold wrap in half and place onto the still-hot griddle or pan. Cook on one side for 3-4 minutes, or until tortillas are a golden-brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through.
This recipe says it serves 4, but I could have easily made 6 out of it, maybe even 7. I also served it with black beans and brown rice. The picture above is from my lunch the next day. I made another one for myself with the leftovers and ate it with a yellow tomato.