Quesadilla with salmon and spicy mango

Name: Quesadilla with salmon and spicy mango - Viviana I.
Ingredients: For the sauce: 200 ml sweet and spicy Thai sauce; 1 tablespoon soy sauce; 1 tablespoon peanut butter; 125 ml coconut milk; 1 1/2 tablespoons rice vinegar; 1 clove garlic; crushed; 1 tablespoon fresh ginger; grated; juice of 1 lime. For the quesadilla: 400 grams skin; on salmon; salt/pepper; 2 carrots cut into julienne; 1 red bell pepper sliced; a few leaves of Chinese cabbage; shredded; 250 grams mozzarella; a handful of crushed peanuts; 8 tablespoons cooked brown rice; 4 tortillas; fresh basil. For the spicy mango: 1 mango diced; juice of 1 lime; chili flakes; salt; cayenne pepper.

Over - Quesadilla with salmon and spicy mango by Viviana I. - Recipia

Spicy salmon and mango quesadilla is something I make every time I crave something different and quick, especially since I always have salmon in the freezer. It's not a recipe you can whip up in a hurry, but it's not complicated either. There are several steps, but each has its purpose. The Thai sauce, sautéed vegetables, and the combination with spicy mango really bring something fresh, and nothing will be left on the table at the end. Quick info Total time: approximately 50-60 minutes Preparation time: 20-25 minutes Cooking time: 30-35 minutes Servings: 4 large quesadillas Difficulty: medium Recipe type: main course, quick dinner with Asian inspiration Ingredients For the sauce: 200 ml sweet-spicy Thai sauce 1 tablespoon soy sauce 1 tablespoon peanut butter 125 ml coconut milk 1 1/2 tablespoons rice vinegar 1 clove garlic, crushed 1 tablespoon fresh ginger, grated juice of 1 lime For the quesadilla: 400 g salmon with skin salt and pepper 2 carrots, julienned 1 red bell pepper, sliced some leaves of Chinese cabbage, thinly sliced 250 g mozzarella a handful of crushed peanuts 8 tablespoons cooked brown rice 4 large tortillas fresh basil For the spicy mango: 1 mango, diced juice of 1 lime chili flakes salt cayenne pepper Preparation method 1. Start with the sauce. In a small pot, combine the Thai sauce, soy sauce, peanut butter, coconut milk, rice vinegar, garlic, ginger, and lime juice. Mix everything and heat over medium heat. When it starts to boil, reduce the heat and let it simmer until it thickens slightly. Turn off the heat and let the sauce cool. 2. Take the piece of salmon, pat it dry with a paper towel, and sprinkle a little salt and pepper. Spread 2-3 teaspoons of the sauce on the skinless side. 3. In a large skillet, add a little olive oil. When it's hot, add the carrots, cabbage, and bell pepper. Sauté over high heat for a few minutes, just until they soften slightly but remain crunchy. Add 2 1/2 tablespoons of the sauce, stir, and let it cook for about a minute. Remove the vegetables to a plate. 4. Reduce the heat to medium. In the same skillet, add more oil if necessary. Place the salmon skin-side up. Let it cook for about 4 minutes without moving it, then flip it over and cook for another 5-6 minutes, until cooked through (if the piece is thick, add a little more time). Remove to a plate, let it rest for 2 minutes, and then cut it into suitable pieces or flake it gently with a fork. 5. Take a tortilla and spread sauce on one side. On top of that, add strips of mozzarella, two tablespoons of brown rice, the sautéed vegetables, pieces of salmon, some crushed peanuts, and fresh basil. Sprinkle a little more mozzarella, then cover with another tortilla, also spread with sauce on the side that will touch the filling. Repeat for the other quesadillas. 6. Heat a grill pan or a non-stick skillet over medium heat. Carefully transfer the quesadilla and let it brown on one side until the cheese melts and the tortilla is crispy. Flip with a wide spatula and cook for another 1-2 minutes on the other side. Do the same with all. 7. For the spicy mango, mix the diced mango with lime juice, chili flakes, salt, and cayenne pepper to taste. 8. Cut each quesadilla into quarters and serve with the spicy mango salad alongside. It's even better when warm, with melted cheese. Why I make this recipe often This quesadilla is perfect when I want something filling but different from what I usually make. The ingredients are easy to find. I love that I can prepare the sauce and mango ahead of time. If I have leftover rice or salmon, the recipe goes even faster. Tips and variations Tips If you use a non-stick pan for the quesadilla, you won't need much oil. When flipping, use a wide spatula to avoid breaking it. You can make the sauce a day ahead to cool it well. Substitutions Salmon can be replaced with trout or even chicken breast if you don't have fish on hand. Mozzarella can also be shredded, not just in strips. Brown rice can be replaced with jasmine or basmati rice if that's what you have cooked already. Variations Add green onions to the vegetables if you want more flavor. If you don't want it very spicy, use fewer chili flakes in the mango. For a vegetarian quesadilla, skip the salmon and add more vegetables and cheese. Serving ideas It goes well with fresh cabbage salad or leafy green salad on the side. For a complete meal, add plain yogurt next to the mango if you want to cut down on the heat. Frequently asked questions How do I know if the salmon is cooked enough? The salmon should be opaque and flake easily with a fork. If it's very thick, leave it a few more minutes on the heat. The skin doesn't need to be crispy, as it will be removed during assembly. Can I use smoked salmon? Not for this recipe, as the texture and flavor will not be the same. It's best with fresh or raw fillet salmon. Can quesadilla be made in the oven? Yes, if you want to make several at once. Place them on a tray lined with baking paper and leave for 7-8 minutes at 200°C, then flip and leave for another 2-3 minutes. But the texture will be slightly different from the skillet. Can the sauce be stored in the fridge? Yes, the sauce lasts 3-4 days in the fridge in a jar or container with a lid. Nutritional values Values are estimates for one quesadilla (without the spicy mango salad): Calories: approximately 540 kcal Protein: 29-32 g Carbohydrates: 40-45 g Fats: 25-28 g The sauce and rice can vary quite a bit, but it's a filling meal with a good protein intake from the salmon and cheese. Storage and reheating Quesadilla stores well in the fridge for 1 day, maximum 2, but the tortilla's texture will no longer be crispy. It’s best consumed immediately. If there are leftovers, reheat in a skillet, not in the microwave, to avoid it becoming too soft. The spicy mango can be stored in the fridge, but let it come to room temperature before serving.

Quesadilla with salmon and spicy mango

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