Charred Corn, Salmon, and Yogurt Quesadillas with Chimichurri - alive magazine
Quesadillas make a quick, complete meal for a busy weeknight or relaxed weekend, no matter the month. Frozen corn acts as a sunny, year-round dinner solution…
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Food processor
- Cast iron skillet
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving platter
- Refrigerator
- Spoon
- Pastry brush
Ingredients
- 2 boneless, skinless wild salmon fillets
- 1 Tbsp (15 mL) lemon juice
- 1 cup (250 mL) packed fresh parsley or cilantro, stems included
- 1 garlic clove, minced
- 4 Tbsp (60 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) red wine vinegar
- 2 Tbsp (30 mL) unsalted butter or coconut oil, divided
- 1 cup (250 mL) frozen, defrosted corn
- 1/4 tsp (1 mL) ground black pepper
- 1/2 cup (125 mL) plain Greek yogurt
- 4 large organic whole grain or gluten-free tortillas
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