Salmon, Kimchi and Corn Quesadillas Find substitution suggestions and other tips below the recipe. Make ahead: The salmon can be roasted and refrigerated for up to 1 day in advance. Servings: 4 (makes 4 quesadillas) Total time: 1 hour 20 mins Ingredients - 2 tablespoons gochujang
- 2 tablespoons soy sauce, preferably reduced-sodium
- 1 tablespoon fresh lime juice (from 1 lime), plus lime wedges for serving
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup Greek yogurt (any fat level)
- One (8-ounce) skin-on salmon fillet
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/2 cup corn kernels, fresh or frozen (defrosted, if frozen)
- 1/2 cup kimchi, drained and roughly chopped
- 2 scallions, thinly sliced (1/4 cup), plus more for serving
- 2 tablespoons chopped fresh cilantro, plus more for serving
- Four (8-inch) flour tortillas, preferably whole-wheat
- 1 1/2 tablespoons avocado oil or olive oil
Steps 1. Position a rack in the middle of the oven and preheat to 425 degrees. Line a small sheet pan with foil. 2. In a small bowl, whisk together the gochujang, soy sauce, lime juice, garlic powder, ground ginger, onion powder, mustard powder and pepper. 3. In a separate small bowl, whisk about half of the gochujang mixture with the yogurt to combine. Cover and refrigerate until ready to use. 4. Put the salmon on a plate skin side down and pat it dry. Pour the remaining gochujang mixture over the salmon and rub it all over the fillet. Let marinate at room temperature for 10 minutes. 5. Transfer the salmon to the prepared sheet pan and roast for 8 minutes per inch thickness, or until the fillet is opaque and flakes easily when pressed with tines of a fork. Transfer the salmon to a plate. Let cool slightly, then use a fork to flake the fish off the skin into bite-size pieces. If not using right away, cover and refrigerate for up to 1 day. 6. In a large bowl, toss the flaked salmon with the mozzarella, corn, kimchi, scallions and cilantro. 7. Lay the tortillas on a work surface and mound one-quarter of the salmon mixture (about 3/4 cup) onto half of each tortilla. Fold the other half of each tortilla over the filling to create a half-moon shape. 8. In a 10-to-12-inch nonstick or cast-iron skillet over medium heat, heat 1 tablespoon of the oil. Place 2 quesadillas in the skillet and cook until golden brown on both sides and the cheese is melted, 3 to 5 minutes per side. Transfer to a cutting board, add the remaining 1/2 tablespoon of oil to the skillet and repeat with the remaining 2 quesadillas. 9. Cut each quesadilla into wedges, transfer to a platter, sprinkle with the scallions and cilantro, and serve alongside the gochujang-yogurt sauce and lime wedges. Adapted from "We Fancy" by Jerrelle Guy (Simon Element, 2026). Tested by Becky Krystal. Nutrition information per serving (using low-fat Greek yogurt): Calories: 420; Total Fat: 6 g; Saturated Fat: 6 g; Cholesterol: 53 mg; Sodium: 937 mg; Carbohydrates: 41 g; Dietary Fiber: 5 g; Sugar: 7 g; Protein: 27 g. Substitution suggestions + other tips and ideas: - Don't like heat? >> Reduce the gochujang to 1 tablespoon.
- Instead of both onion and garlic powder >> use one or the other.
- Gluten-free? >> Use gluten-free tortillas, such as corn, instead of the flour tortillas, and gluten-free tamari in place of the soy sauce, as well as gluten-free gochujang.
- Mozzarella >> other melting cheese, such as Monterey Jack.
- Dairy-free? >> Use nondairy cheese and yogurt.
- Cilantro >> parsley.
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