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Food

Salmon Quesadillas

Preparation time
14 minutes
Cooking time
18 minutes
Serves
4

with Spicy Corn Salsa

Most medium-bodied whites will be delicious with the quesadillas, but we’d opt for a Chardonnay from Virgil in the Hunter. It’s fine-boned yet full of flavour, making it a delicious choice!

Ingredients

3 teaspoons smoked paprika

2 teaspoons ground cumin

2 x 200g skinless salmon or trout fillets

150g natural yogurt

1 garlic clove, crushed

2 tablespoons chopped coriander

8 large flour, corn or gluten-free tortillas

Extra virgin olive oil, to brush

120g mild white cheese, e.g. firm buffalo, ricotta salata or stagionata, white scamorza, grated

 

Spicy corn salsa

1 large or 2 small trimmed corn cobs (1 cup kernels)

1 jalapeño chilli, deseeded and finely chopped

1 large or 2 small ripe avocados, cut into 1cm dice (1 cup)

½ large or 1 small (80g) red onion, finely chopped

1 large or 2 small (300g) ripe tomatoes, deseeded and finely chopped

1 lime, juiced (approx. 2 tablespoons)

2 tablespoons chopped coriander


Recipe by Lyndey Milan

Photography by John Paul Urizar

Styling by Michaela Le Compte 

Food prep by Wendy Taplin

Method

1. Heat the grill to high and line a large baking tray with foil. Brush corn for salsa 
with oil and put under grill and cook for 13 minutes, turning occasionally. 

2. Meanwhile mix the smoked paprika and cumin in a small bowl. Rub the spices over the salmon fillets and add them to the baking tray. Place under the grill for 8–10 mins, turning halfway, or until cooked to your liking, 3 minutes each side for pink. Set aside to cool.

3. For the salsa: cut kernels from the corn, combine with 1 jalapeño chilli, avocados, onion and tomato. Add lime juice and season to taste. Stir through the coriander.

4. Combine the yogurt, garlic, coriander and season to taste. Flake the salmon and gently combine with the yoghurt mixture. Stir through 2/3 of the corn salsa.

5. Brush one flour tortilla with oil. Place the tortilla, oil side down, into a pan which is just larger than the tortillas. Taking care not to fill the ingredients right to the edge, spoon over one quarter of the salmon mixture, sprinkle with grated cheese. 

6. Cover with the second tortilla, pressing to seal. Brush the top of the tortilla with more oil and place over medium–high heat. Cook for 2–3 minutes, pressing down occasionally. Cover the top with a dinner plate and flip over the tortilla, then slide back into the pan and cook for a further 2 minutes, until the tortilla is crisp. Keep warm in a low oven. Repeat with other tortillas and mixture. Cut each into eight wedges and serve immediately with the remaining corn salsa.

 

Lyndey’s note:

Authentic Mexican cheeses are hard to find in Australia. The key is to have a mild cheese with melting properties to help the quesadilla hold together.

 

Wine match:

Chardonnay

Food
Preparation time
14 minutes
Cooking time
18 minutes
Serves
4

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