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For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]
Web: www.alaskaseafood.org

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Quesadillas De Salmao Selvagem Do Alasca E Abacate

Wild Alaska Salmon and Avocado Quesadillas

Quesadillas De Salmao Selvagem Do Alasca E Abacate

Wild Alaska Salmon and Avocado Quesadillas

Course Aperitif/Tapa, Starters
Alaska Product Sockeye Salmon
Servings 4

Ingredients
  

  • 4 x 213 g can red or pink wild Alaska salmon
  • a few drops of olive oil
  • 8 soft flour tortillas
  • 200 g 2 oz Cheddar or Red Leicester cheese, grated
  • 4 small avocado peeled and sliced
  • 4 1 large tomato chopped
  • a few drops of lemon juice
  • salt and freshly ground black pepper

Instructions
 

  • Drain the salmon. Remove skin and bones, if desired and break into large chunks
  • Heat 4 - 5 drops of olive oil a frying pan, then add a tortilla turning it around in the pan to spread the oil evenly. Top with half the grated cheese and allow it to melt for a moment
  • Sprinkle one half of the tortilla with half the salmon flakes, half the avocado and half the chopped tomato. Cook for another few seconds, then fold over and slide from the pan onto a plate
  • Cook the remaining tortilla in the same way. Cut in half and serve at once.
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