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Grilled Salmon Quesadillas w/ Honey Wasabi Sauce
Grilled Salmon Quesadillas combine three of my favorite things - grilling, salmon and cheese! The honey wasabi sauce was something new and the flavor was surprisingly delicious. Usually, I serve quesadillas with a salsa, but this sauce created an incredible fusion of Asian and Mexican cuisine that was a huge hit in our house. The sweetness of the honey balanced the spiciness of the wasabi while the yogurt kept it from being to hot.
You could use canned salmon for this recipe, but I prefer fresh Salmon on the grill. There is a nice crispiness from the grill that adds to this dish. Now we all know that fat from salmon is the good fat and really there is no way to have a super low calorie quesadilla (flour tortillas and cheese... no way). But every once in a while you have to splurge and this is one that will certainly be a regular in our cheat meal rotation!
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Ingredients:
- 1 pound fresh salmon - skin removed
- 2 Tablespoons light sodium soy sauce
- Lemon White Pepper
- 8 whole wheat flour tortillas
- 8 Tablespoons reduced fat Monterrey Jack cheese
- 1 teaspoon Wasabi Powder
- 2 Tablespoons honey or agave nectar
- 1/2 teaspoon Red Pepper Flakes
- 1/2 cup plain fat free yogurt (I like the greek yogurt for the texture - but you can also use regular yogurt or sour cream)
Directions:
- Heat grill to med high heat. High heat will help prevent the fish from sticking. I use a piece of tin foil under the fish just to hold everything together.
- Prepare salmon by placing the fish in a glass dish and pouring the soy sauce on top.
- Sprinkle Lemon White Pepper on fish and sit in the refrigerator for 10 minutes to combine flavors
- Prepare Honey Wasabi Sauce - see below.
- Place salmon on grill and allow to cook 2-3 minutes on each side - only turning once. Salmon should be flaky when cooked through.
- Turn the grill down to low and place 4 of the tortillas on the grill.
- Equally divide the salmon and top each of the tortillas with the fish.
- Add 2 Tablespoons of cheese to each salmon tortilla and place remaining tortillas on top of salmon and cheese.
- Grill until bottom tortilla becomes crisp, then carefully, flip the quesadillas to cook the top side. Use a spatula to help flip.
- Tortillas should be crisp and cheese should be melted through.
- Remove from grill and cut quesadillas into four equal wedges.
- Serve with Honey Wasabi sauce drizzled on top of each quesadilla.
Honey Wasabi Sauce:
1. Make a thin wasabi paste by combining 1 teaspoon wasabi powder to 2 teaspoons ice cold water. You can add more wasabi powder for more kick - just add water to make a thin paste.
2.
Let the paste sit for a few minutes for the flavor to fully develop.
3. Add 2 Tablespoons hone, red pepper flakes and 1/2 cup of fat free plain yogurt
and stir to combine.
4. Sauce should have enough consistency to drizzle on the quesadillas. Add water by the teaspoon if sauce is too thick.
Serves: 4
Nutritional Information (per serving):
Calories 633
Protein 38g
Carbs 62g
Fat 25g
Sat Fat 7g
Trans Fat 0g
Fiber 0g
Sodium 945mg
Sugar 11g
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