Anyway, today I have some leftover Chinese style salmon, and let me tell you, Chinese people don't care about fishy smells. You open that tupperware full of salmon leftovers and the smell of fish just explodes in your face and overwhelms you close to death. Obviously, putting it into the microwave is just going to amplify the situation and stink up the whole room, and I am not going to deal with that.
So I came up with this idea to add a ton of lime juice and mushrooms to the salmon to make quesadillas. Yes, it's an odd choice of meat for quesadillas. And yes, the amount of cheese I used between those two pieces of tortillas was criminal. But it turned out delicious and notably NOT fishy. So let's consider it a success!
Salmon and Mushroom Quesadillas
Makes 6 pieces (that's 1 serving for me)
1/2 lb salmon, or 1 container of canned salmon
Handful of mixed mushrooms (I used oyster mushrooms)
2 whole wheat tortillas
1/2 cup shredded cheddar cheese or provolone cheese
2 fresh tomatoes, finely chopped
1/4 red onion, finely chopped
Handful of fresh cilantro, stems and leaves finely chopped
1 tsp olive oil
1 tsp vinegar or lime juice
Salt and pepper to taste
1/2 tsp paprika
Pinch of cayenne pepper (optional)
Pinch of red pepper flakes
1. Heat pan on medium. Saute mushrooms and add salmon in the final stage to warm up the salmon. Set aside.
2. Drain any excess liquid or oil. Place one piece of tortilla on the pan until light brown on one side. Flip the tortilla over.
3. Add half of the cheese over the whole piece of tortilla. Then, add half of the mushroom and salmon mixture.
4. Use a spatula to lift one side of the tortilla and flip it over to the other side. The tortilla should be slightly browned. Press to make sure all the ingredients are sitting tight together.
5. Remove from pan, cut into smaller pieces and serve immediately.
For salsa, simply mix all the ingredients together.