Pan-Seared Salmon Quesadillas
2 tbsp. Pulp-free orange juice
4 tsp. canola oil
1/8 tsp. sea salt
1/8 tsp. ground black pepper
1 (6 oz.) Skinless Boneless Pier 33 Gourmet Salmon® portion
1 (10 inch) flour tortilla
1/4 cup. red seedless grapes
1 cup. baby spinach leaves
1/2 cup . shredded Swiss cheese
1/2 cup. shredded whole milk mozzarella cheese
2 tbsp. chopped scallions
1) Heat small nonstick skillet over medium heat. Add orange juice and 3 teaspoons canola oil.
2) Place salmon in hot skillet; sprinkle with salt and pepper.
3) Cook for 5-6 minutes before turning with spatula. Cook for additional 4-5 minutes, or until salmon is cooked through and seared.
4) Transfer salmon to a plate; flake with a fork into bit-size pieces.
5) Lightly brush one side of tortilla with remaining 1 teaspoon canola oil. Place oil-side down on a work surface. Evenly arrange salmon over half of tortilla, Stopping half an inch from the edge. Evenly cover salmon with grapes, spinach leaves, cheeses and scallions. Fold other half of tortilla over to cover ingredients.
6) Heat nonstick grill pan over medium heat. Carefully lift filled tortilla with wide spatula and place in hot pan. Cook for 3-5 minutes, until golden "grill" marks are visible when you lift a corner of the quesadilla with a spatula. Carefully turn the quesadilla; cook for additional 2-4 minutes or until cheese is melted and golden "grill" marks are visible.
7) Transfer quesadilla to a cutting surface. Use pizza wheel or sharp knife to cut into 3 equal size triangles. Serve warm
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.