The perfect recipe to go with the peach and avocado salad from this post, here they are: eagerly-awaited salmon quesadillas! They’re dairy and gluten free, making them perfect for lunch on the cleanse, a healthy dinner for the whole family or just something to keep on hand for a yummy snack. Leftovers make a great protein packed breakfast too.
Trust us, this one is going to be an instant favorite!
Makes 4 quesadillas
4 brown rice tortilla wraps
8 ounces cooked wild salmon (you could also use two cans of wild-caught)
1 small red onion, thinly sliced into thin half moons
1/4 cup fresh chopped dill (can also use 2 tablespoons dried)
1/2 cup miso-almond “sauce” (see recipe below)
Heat up a large griddle or cast iron pan with a few scoops of coconut oil.
Gently warm the wraps for one to two minutes on each side, to make them more pliable.
While warming, chop the onions and dill.
Once wraps are warm on each side, remove from heat (keeping it on medium) and cover half of each wrap with the miso-almond sauce, to desired thickness.
Top with sliced red onion, dill and salmon.
Fold the wrap in half and place onto the still-hot griddle or pan.
Cook on one side for 3-4 minutes or the tortillas are a golden brown. Flip and repeat on the other side, cooking until the entire quesadilla is warmed through.
Serve with an optional wedge of lime, or enjoy with the peach and avocado salad (link)
2 garlic cloves
3 tablespoons chickpea miso
juice of 1 lemon
½ cup-3/4 cup filtered water (just enough to help blend)
Soak 1 cup of almonds in 4 cups of filtered water for a minimum of 2 hrs. Strain and rinse well. (This step is not essential but really recommended)
Place into a high speed blender or food processor along with the rest of the above ingredients.
Blend well until pureed and a smooth paste is formed.
Note: In a pinch you could also use 1 cup of almond butter in place of whole almonds.
This stores in a container in the fridge for up to a week and has lots of uses, so definitely experiment with it!